This casserole is perfect comfort food for the day after a holiday when you have leftover ham but don't feel like cooking! This is great served with broccoli, asparagus or a salad!

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

  • Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

Nutrition Facts

395 calories; protein 17.5g 35% DV; carbohydrates 41.2g 13% DV; fat 15.7g 24% DV; cholesterol 47.1mg 16% DV; sodium 1457.6mg 58% DV. Full Nutrition
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Reviews (15)

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Most helpful positive review

Rating: 4 stars
04/27/2011
Added sliced mushrooms just because I had them. Would have added more cheese as couldn't tell there was cheese in it. It didn't really have a big flavor. Would have added more spices.My husband loved it. It was a great way to use up the ham from Easter. I would make it again cause it was easy and is a comfort food. Read More
(37)

Most helpful critical review

Rating: 2 stars
05/03/2011
Sorry I thought this was rather dry. After baking and tasting I put it in a large bowl and added another can of soup more wine and 1/2 cup of chicken broth. Put it back in the oven for another 20 min to heat through. I think this would be better with chicken instead of ham. Read More
(24)
21 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/27/2011
Added sliced mushrooms just because I had them. Would have added more cheese as couldn't tell there was cheese in it. It didn't really have a big flavor. Would have added more spices.My husband loved it. It was a great way to use up the ham from Easter. I would make it again cause it was easy and is a comfort food. Read More
(37)
Rating: 4 stars
08/12/2011
Easy to make. I omitted white wine since I had none on hand added seasoning salt sauteed onion and some frozen peas. Delish! I have also made this with canned ham and it worked extremely well. Read More
(32)
Rating: 2 stars
05/03/2011
Sorry I thought this was rather dry. After baking and tasting I put it in a large bowl and added another can of soup more wine and 1/2 cup of chicken broth. Put it back in the oven for another 20 min to heat through. I think this would be better with chicken instead of ham. Read More
(24)
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Rating: 4 stars
12/28/2011
Tastes great and a true "comfort food" Rated 4 instead of 5 beause I made adjustments based on what I had in the house. 1st - I precooked the noodles to cut on time while I sauted onions and reheated the cubed ham in a skillet (salt pepper etc). 2nd - added frozen peas to give some nutrition. 3rd - used mont. jack cheese instead of swiss thats all I had. 4th - Used italian bread crumbs again all I had. Skipped the wine and milk didn't need it. Baked at 350 for 20 min to let flavors blend. YUMM!! A great meal with basic ingredients. Read More
(12)
Rating: 5 stars
12/30/2011
I gave it 5/5. Quick and easy to make. Even though a little dry (maybe over cooking?) it tasted great and used up some of the left over Christmas ham. Next time maybe I will cover with foil to keep some moisture in. Read More
(10)
Rating: 4 stars
01/21/2012
This was easy and delicious. Was a tad salty for me but that is easily taken care of as others have suggested next time will add peas or your favorite veggie or as Mallory suggests asparagus would be a very nice match. Read More
(4)
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Rating: 5 stars
04/09/2012
I added a 1/2 cup of sour cream instead of wine and it was perfect. Read More
(3)
Rating: 5 stars
11/07/2012
Great recipe! Ugh I know I hate it when people rate recipes when they changed things but I'm caving:) This recipe whips up really fast and easy. I had leftover egg noddles from beef stroganoff the night before (somehow I always make too many noodles). I made a few substitutions for what I had on hand - milk for the white wine cheddar for the swiss and turkey ham for the ham. It came out sooooo good. I loved how the stuffing mix was a salty crunch and the noodles were creamy. If you don't like salt then make sure to use low sodium everything - ham cream of mushroom cheese and stuffing all are typically pretty salty stuff. The only thing I would work on whem making again is that it came out well soupy. Maybe less water or let it bake longer? Despite the sloppy-ness of it I am more than excited to eat it for leftovers today and tomorrow at work! Read More
(3)
Rating: 3 stars
12/09/2012
No cream of mushroom soup on hand instead I used a can of cream of chicken. I added some fresh ground pepper to the soup mix. Not a bad recipe very simple and fast to make. I would make this again but I think I'd play with the recipe a bit. Read More
(2)
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