Ham and Noodle Casserole

5 from 1 vote

Ham and Noodle Casserole is a great way to create a delicious meal with leftover ham, tender egg noodles and a creamy homemade cheese sauce.

Prep Time15

Cook Time30

Total Time45

Course: Casseroles, Main Dishes

Cuisine: American

Servings:

Calories: 552kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

16 ounce bag egg noodles
2 cups half and half
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper (plus more to taste)
½ teaspoon salt (plus more to taste)
1 cup chicken broth
2 tablespoons cornstarch
8 ounces shredded sharp white cheddar (approximately 2 cups shredded)
½ cup sour cream
1 cup frozen peas
2 cups cubed ham (diced into small cubes)
4 ounces shredded cheddar (approximately 1 cup shredded)

Instructions

Preheat the oven to 350 Degrees F.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, taking a minute or two off the recommended cooking time. When the pasta is al dente, drain, rinse with cold water, and set aside.
16 ounce bag egg noodles
Add the half and half to a large skillet or saucepan over medium heat. Stir in the garlic powder, onion powder, black pepper and kosher salt, and bring the sauce to a light simmer.
2 cups half and half, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ½ teaspoon salt
In a measuring cup, whisk together the chicken broth and cornstarch to form a slurry. When the half and half is lightly simmering, slowly pour in the slurry. Stir constantly for 3-4 minutes while the sauce thickens.
1 cup chicken broth, 2 tablespoons cornstarch
When the sauce is thick enough to coat the back of a spoon, turn the heat down to low and add the shredded sharp white cheddar. Stir the sauce until the cheese is fully melted. Add the sour cream, and stir until thick and creamy. Taste the sauce, and season with additional salt and pepper if necessary.
8 ounces shredded sharp white cheddar, ½ cup sour cream
Combine the sauce with the cooked noodles, ham and frozen peas. Reserve a ¼ cup of ham and peas to sprinkle over the top of the casserole, if desired. Stir well until all the noodles are coated in sauce.
1 cup frozen peas, 2 cups cubed ham
Add the noodles, ham and frozen peas to a greased 13 x 9 inch baking dish. Top with the grated sharp cheddar, and the reserved ham and peas.
4 ounces shredded cheddar
Add the baking dish to the preheated oven and bake for approximately 25-30 minutes, until the sauce is bubbly. Serve immediately.

Notes

Make sure to freshly grate your cheese for this recipe. Pre-shredded cheese is coated with an anti-caking agent that keeps it from melting smoothly. The casserole will be much creamier with freshly grated cheese.
Leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, sprinkle the pasta with a bit of water and microwave until hot. Stir well so that everything is combined and the water helps reconstitute the creamy sauce.
You can make this casserole with leftover holiday ham, or cubed ham steak from the grocery store. You could even try cut up hot dogs for a simple weeknight meal.

Nutrition