Cheesy Ham Casserole

Cheesy Ham Casserole Recipe

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Megan Stewart


This makes 2 casseroles that will serve 4 people each. Since I don't like asparagus, I add more broccoli or carrots, or put cauliflower in its place. All are equally good.


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  • 8 oz
    egg noodles, uncooked
  • 10 3/4 oz
    cream of mushroom soup, undiluted
  • 8 oz
    chive and onion cream cheese, softened
  • 2/3 c
  • 2 c
    baked glazed ham, chopped
  • 1 1/2 c
    broccoli florets
  • 10 oz
    frozen asparagus spears, thawed (i omit)
  • 6
    baby carrots, chopped
  • 8 oz
    shredded mozzarella
  • 4 oz
    shredded cheddar
  • 1/2 c
    crushed seasoned croutons

How to Make Cheesy Ham Casserole


  1. Stir together soup, cream chees and milk. stir in pasta, ham and veggies. Spoon evenly into 2 lightly greased 8" square casseroles (or you can do what I do and just stick it in a 9x13 unless I plan to freeze one to cook later). Combine cheese, sprinkle half over casserole. Combine remaining cheese with croutons and sprinkle over casserole.
  2. Wrap one in heavy duty foil and freeze up to 1 month. Thaw frozen casserole in fridge overnight, then bake at 400 degrees 35-40 min.
    The casserole you didn't freeze, and plan to cook immediately:
    Bake at 400 degrees for 30 min or until lightly browned.

Printable Recipe Card

About Cheesy Ham Casserole

Course/Dish: Casseroles
Main Ingredient: Pork
Regional Style: American

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