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cheesy ham casserole

Recipe by
Megan Stewart
Middletown, OH

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.

yield 8 serving(s)
method Bake

Ingredients For cheesy ham casserole

  • 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
    milk
  • 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.

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