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Creamy Ham, Veggie and Noodle Bake | Can't Stay Out of the Kitchen | this cheesy #ham entree has been a family favorite for years. It's filled with lots of #veggies & #pasta. Truly one of our favorite comfort foods. Great way to use up leftover ham from the #holidays too. #HamCasserole #noodles #casserole

Creamy Ham, Veggie and Noodle Bake

Fantastic main dish casserole filled with ham, lots of veggies, and pasta. This casserole has a creamy cheese sauce that includes cream of mushroom soup, then it's topped with buttered bread crumbs. It's a terrific way to use up leftover ham from the holidays. This creamy ham dish is comfort food extraordinaire and has always been a family favorite.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Pork Main Dish/Pasta Main Dish
Cuisine American
Servings 12


  • 8 oz. pkg. wide egg noodles I used 16-oz. farfalle—bow ties
  • 1/2 cup green pepper chopped, I used an orange bell pepper
  • 1/4 cup unsalted butter
  • 1 1/2 cups celery chopped
  • 1/4 cup onion chopped, I used 4 green onions, diced
  • 2 cans cream of mushroom soup
  • 2/3 cup milk
  • 2 cups cheddar cheese shredded
  • 2-3 cups cubed fully cooked ham I used closer to 4 cups
  • 2 oz. jar pimientos chopped and drained
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup fresh parsley minced
  • 1/2 cup buttered bread crumbs I used 1 stick melted butter plus 1 cup Italian bread crumbs
  • 16 oz. bag frozen broccoli, cauliflower and carrots (see note below)


  • Prepare noodles according to package directions; drain.
  • In large skillet, melt butter.
  • Add celery, green (or orange) pepper and onion.
  • Cook until tender.
  • Blend in soup and milk.
  • Stir in cheese.
  • Add salt, pepper, and parsley.
  • Cook, over low heat stirring constantly, until cheese melts.
  • Combine noodles, soup mixture, ham, veggies (see note at bottom) and pimientos (if using instead of red pepper); mix well.
  • Pour into greased 3-qt. casserole dish.
  • Top with bread crumbs.
  • Bake, covered, in a 350° oven until hot, 30-40 minutes.
  • Refrigerate leftovers.


NOTE: I ALWAYS add 1-2 cups frozen peas & carrots or 1-2 cups frozen mixed vegetables to the casserole before baking. For this recipe, I used 16-oz. California Blend=broccoli, cauliflower, and carrots.
Recipe adapted from the back of a Prince pasta package.
© Can’t Stay Out of the Kitchen
Keyword broccoli, carrots, casserole, cauliflower, ham, noodles
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