Leftover Ham Noodle Casserole

The first time I made this Leftover Ham & Noodle Casserole, I was just looking to avoid wasting all the ham from a holiday dinner. What came out of the oven was a bubbling, golden treasure that smelled like all the comfort food dreams combined. There’s something about combining creamy cheese, tender noodles, and savory ham that just works every time—perfect for a cozy dinner or feeding a crowd. You’ll want to hold onto this recipe because it’s not just about tossing leftovers together; it’s a carefully balanced dish where flavors deepen and textures sing, making every bite insanely satisfying.

Leftover Ham & Noodle Casserole: Why It Works & Ingredients

• 3 cups cooked egg noodles
• 2 cups diced leftover ham
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups milk (preferably whole milk)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 1/4 cup panko breadcrumbs (optional for topping)
• 1 tablespoon olive oil or melted butter (for breadcrumbs)

Why does this mix work so well? First, the use of whole milk and butter creates a silky, rich base for the sauce that coats every noodle perfectly. The roux (butter + flour) thickens the sauce, trapping the milk’s creaminess for that luscious texture you want in a casserole. Sharp cheddar brings a bold flavor punch that contrasts nicely with tender ham, and Parmesan adds a nutty depth. Dijon mustard might seem like a small detail, but it cuts through the richness just enough, waking up the dish without overpowering it.

Including sour cream gives a gentle tang and extra creaminess, keeping the casserole moist while baking. Plus, the panko topping offers a subtle crunch, that golden crust you didn’t know you needed. Every ingredient plays a role in creating a harmony of taste and texture that turns ordinary leftovers into a star meal.

Leftover Ham Noodle Casserole

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Leftover Ham Noodle Casserole recipe that turns your extra ham into a comforting tasty meal your family will love every time

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Cuisine: American

Ingredients

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3 cups cooked egg noodles

2 cups diced leftover ham

1 cup shredded sharp cheddar cheese

0.5 cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

2 cups milk (preferably whole milk)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

0.5 cup sour cream

1 teaspoon Dijon mustard

Salt to taste

Freshly ground black pepper to taste

0.25 cup panko breadcrumbs (optional for topping)

1 tablespoon olive oil or melted butter (for breadcrumbs)

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.

Cook the egg noodles according to package instructions, but drain a minute or two before fully tender to prevent mushiness. Set aside.

In a large skillet over medium heat, melt the butter. Add chopped onions and sauté until softened, about 3-4 minutes. Toss in minced garlic and cook for another 30 seconds until fragrant.

Sprinkle the flour over the onions and garlic, and whisk constantly for about 1 minute to cook out the raw flour taste and start forming the roux.

Gradually pour in the milk while whisking. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes.

Lower the heat and stir in shredded cheddar, Parmesan, Dijon mustard, and sour cream. Keep stirring until all the cheese melts and the sauce is smooth. Season with salt and pepper.

Remove from heat and fold in the cooked noodles and diced ham until everything is evenly coated in the cheese sauce.

Pour the mixture into the prepared baking dish. If desired, mix panko breadcrumbs with olive oil or melted butter and sprinkle on top evenly.

Bake uncovered for 25-30 minutes, or until the top is golden and the sauce is bubbly. Let the casserole rest for 5 minutes before serving.

Notes

A delicious and comforting casserole recipe that transforms leftover ham into a creamy, cheesy, and satisfying meal with tender egg noodles and a crispy breadcrumb topping.

Leftover Ham & Noodle Casserole: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. Cook the egg noodles according to package instructions, but drain a minute or two before fully tender to prevent mushiness. Set aside.
3. In a large skillet over medium heat, melt the butter. Add chopped onions and sauté until softened, about 3-4 minutes. Toss in minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the flour over the onions and garlic, and whisk constantly for about 1 minute. This cooks out the raw flour taste and starts forming the roux.
5. Gradually pour in the milk while whisking. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes. Don’t rush this; the texture depends on it!
6. Lower the heat and stir in the shredded cheddar, Parmesan, Dijon mustard, and sour cream. Keep stirring until all the cheese melts and the sauce is smooth. Season with salt and pepper.
7. Remove from heat and fold in the cooked noodles and diced ham. Everything should be evenly coated in that gorgeous cheese sauce.
8. Pour the mixture into your prepared baking dish. If you want crunch, mix panko breadcrumbs with a bit of olive oil or butter and sprinkle on top evenly.
9. Bake uncovered for 25-30 minutes, or until the top is golden and sauce is bubbly. Let it rest for 5 minutes before serving for the sauce to thicken slightly.

You’ll notice the sauce looks extra creamy right before baking—this is exactly what you want. The texture will just get better as it cools a bit. Trust me, patience here pays off big time.

Leftover Ham & Noodle Casserole: Tips for Success

• Don’t overcook the noodles: Slightly undercooked noodles hold up better in the casserole and absorb the sauce beautifully without turning mushy.
• Use good-quality cheese: Sharp cheddar makes a huge flavor difference—don’t settle for bland processed types.
• Whisk continuously when making the roux and sauce: This prevents lumps and ensures a smooth, velvety cheese sauce.
• Let the casserole rest: This step helps the sauce thicken and flavors meld, making serving easier and mess-free.
• Customize the crunch: If you skip the panko, try crushed crackers or even crushed crispy onions for a fun variation.

Leftover Ham & Noodle Casserole: Storage & Reheating

Leftover Ham & Noodle Casserole stores beautifully in the fridge for up to 3 days. Make sure to cool it to room temperature before sealing in an airtight container. When reheating, I like to cover it with foil and warm it at 350°F for about 15-20 minutes to keep the top from drying out while the inside heats through evenly.

If you’re in a hurry, microwave reheating works too—just add a splash of milk on top to fight dryness and cover with a microwave-safe lid or plate. Stir halfway through for even heat. Reheating in small portions may help retain creaminess better.

For freezing, pack the leftovers tightly in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently to keep that creamy texture intact.

Leftover Ham & Noodle Casserole: FAQ

Can I use a different type of pasta for this casserole?

Absolutely! While egg noodles work best because of their shape and texture, you can swap in rotini, penne, or even small shells if that’s what you have handy. Just remember to slightly undercook them so they don’t get mushy during baking.

What can I substitute for sour cream if I don’t have any?

You can use Greek yogurt or cream cheese as substitutes. Both add creaminess and a touch of tang similar to sour cream. Just keep the quantities the same and taste to adjust seasoning if needed.

Is this casserole freezer-friendly?

Yes, it freezes well! For best results, freeze before baking or freeze leftovers. Thaw completely in the fridge before reheating to keep the sauce smooth and the texture spot-on.

Can I add vegetables to this Leftover Ham & Noodle Casserole?

Definitely! Peas, green beans, or even chopped broccoli work well. Just toss in cooked or steamed veggies when combining the noodles and ham with the cheese sauce.

Why is my sauce sometimes grainy?

This usually happens if the cheese overheats or the roux isn’t cooked properly. Slow, steady whisking over medium heat and adding cheese off the heat will help keep the sauce silky.

Leftover Ham & Noodle Casserole: Nutritional Information

Here’s an approximate breakdown per serving (serves 6):

• Calories: 420
• Fat: 22g
• Protein: 25g
• Carbohydrates: 30g
• Fiber: 2g
• Sodium: 900mg

Nutrition varies based on brands and exact portions, so consider this a rough guide to help balance your meal planning.

Leftover Ham & Noodle Casserole: Bringing Comfort to Your Table

I get a bit choked up thinking about the first time I made this dish—how a simple idea for handling leftovers transformed into a new family favorite. It’s a recipe that feels like a warm hug on a chilly night and a flexible canvas for extra bits from the fridge. I’m excited for you to try it soon and put your own spin on it. When you do, come back and tell me what twists you loved or what made it your own—your kitchen stories always make my day!