Rating: 4.45 stars
315 Ratings
  • 5 star values: 193
  • 4 star values: 86
  • 3 star values: 26
  • 2 star values: 4
  • 1 star values: 6

This is one of my favorite ways to use leftover ham.

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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 350 degrees F (175 degrees C). Grease a 2-quart casserole.

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  • Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.

  • Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.

  • Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Nutrition Facts

465 calories; protein 24.4g; carbohydrates 31.2g; fat 26.7g; cholesterol 92.1mg; sodium 1036.9mg. Full Nutrition
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Reviews (322)

Most helpful positive review

Rating: 5 stars
04/27/2010
This is a good basic casserole. What I like about it is that you can adjust it and come up with awesome results. I used cream of mushroom soup and like to add spinach if I have it on hand. I also use sharp cheddar cheese because I like it better than swiss. I sautee the onions and add garlic. In addition, at the end of cooking time, I brown seasoned bread crumbs in butter and put it on top of the casserole after it finished baking. Yum, yum yum. I do cover the casserole to prevent it from drying out. Read More
(233)

Most helpful critical review

Rating: 3 stars
04/12/2010
I was disappointed in this recipe. I found it to be rather dry rather than creamy even after adding a little milk to thin it out. Maybe covering it the first 20 minutes would help. The flavor was rather bland. It makes a lot and should serve eight rather than the six shown. Read More
(16)
315 Ratings
  • 5 star values: 193
  • 4 star values: 86
  • 3 star values: 26
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
04/27/2010
This is a good basic casserole. What I like about it is that you can adjust it and come up with awesome results. I used cream of mushroom soup and like to add spinach if I have it on hand. I also use sharp cheddar cheese because I like it better than swiss. I sautee the onions and add garlic. In addition, at the end of cooking time, I brown seasoned bread crumbs in butter and put it on top of the casserole after it finished baking. Yum, yum yum. I do cover the casserole to prevent it from drying out. Read More
(233)
Rating: 5 stars
04/19/2010
This recipe is our new favorite casserole! Followed the recipe exactly as is w/a little sprinkle of garlic as an extra and my family raved about it! Perfect idea if you need to make a meal for a friend/neighbor as you can make it ahead of time. Read More
(117)
Rating: 5 stars
04/09/2010
This was excellent! Not only is this a great way to use up leftover ham from Easter, I think it would taste great with leftover corned beef from St. Patty''s day. I didnt add as much swiss cheese as it called for. I prob only added 1 1/2 cups and I added a few Tbsps. of milk to the soup/sour cream mixture to thin it out a little. Next time I will saute the onions because they still had a little crunch to them other than that this was sooooo good! Thanks for the recipe! Read More
(91)
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Rating: 4 stars
04/21/2010
My family isn't a big fan of swiss cheese, I used sharp instead. I also sauteed the onions in olive oil/butter until brown before adding them, they came out perfectly. I also added some of the starchy water after the noodles boiled to the mixture after reading the reviews that it came out too thick. I added enough to make it 'stirable' but not soupy, if that makes sense. This came out great, it was a huge hit with the family! Read More
(60)
Rating: 5 stars
04/27/2010
Delicious, it does make alot, though. I halved it but still used the same amount of soup and sour cream. Also, I topped with a sleeve of Ritz crumbled in melted butter instead of bread crumbs. They absorb less moisture than bread and brown nicely. Read More
(53)
Rating: 5 stars
04/07/2010
We were trying to figure out what to do with our left over Easter ham and found this recipe. I give it a 5 star as it is very delicious. I took a pic and posted it, sorry I dished up one plate before remembering to take photo. I also dont think I toasted the bread crumbs long enough, but it was still very very good and my whole family enjoyed this meal including my 2-yr old daughter who is a picky eater (but what 2 yr old isnt?) This is a keeper, I hope you enjoy it as much as we did. Thanks Kelli F. for sharing... as Rachel Ray says "Yummo. Read More
(44)
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Rating: 5 stars
04/09/2010
I didn't expect much but this was an excellent meal. I made a couple of changes based on what I had in the house. I added 2 cups sliced mushrooms & 1/2 cup heavy cream and used cream of mushroom soup. I also eliminated the bread crumbs. Great base recipe Read More
(37)
Rating: 5 stars
04/08/2010
Perfect and easy recipe for using leftover ham. Made some minor substitutions but I don't think it changed the flavor much. Used Cream of mushroom soup and chopped sliced mild provolone (what I had on hand) Next time I think I will add peas and I will love it even more. Tastes like a grown up mac n cheese. Read More
(24)
Rating: 5 stars
04/09/2010
I made this last night using leftover Easter ham. It turned out pretty well. I thought there was a little too much onion. Also the ham I had was brown sugar glazed so it was really sweet. Next time I will try with a different ham. Read More
(20)
Rating: 3 stars
04/12/2010
I was disappointed in this recipe. I found it to be rather dry rather than creamy even after adding a little milk to thin it out. Maybe covering it the first 20 minutes would help. The flavor was rather bland. It makes a lot and should serve eight rather than the six shown. Read More
(16)