Leftover Ham Casserole
This easy ham casserole recipe combines ham, broccoli and pasta in a creamy cheese sauce for a quick meal the whole family will love. A delicious way to use up holiday leftovers!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: American
Servings: 8
Cost: $10
- 12 oz egg noodles
- 10 ½ oz cream of celery soup
- 1 cup milk
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- 2 cups cooked ham cut into bite-sized pieces
- 2 cups broccoli florets frozen or leftover cooked broccoli
- 3 cups shredded cheddar cheese
Optional Crumb Layer
- 12 Ritz crackers crushed
- 2 tbsp butter, melted
Cook egg noodles according to package directions
Preheat oven to 350℉
In a medium bowl, mix the cream soup, milk, sour cream, Dijon mustard and spices until well combined
Spray a 9x13-inch baking dish with non stick cooking spray, and place cooked noodles on the bottom of baking dish
Add the ham, broccoli and 2 cups shredded cheese to the baking dish
Pour the sauce over the casserole, and mix well
Sprinkle the remaining cheese on top of the casserole
Mix the crushed crackers and melted butter in a small bowl. Sprinkle over the cheese layer
Bake for 30 minutes or until hot and bubbly and top layer is golden brown
You can use frozen veggies or any leftover vegetables in this casserole. If you want to use fresh broccoli, chop into very small pieces or cook until slightly soft before adding to the casserole.
You can use rice or instant rice in place of noodles.
Calories: 507kcal | Carbohydrates: 41g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 914mg | Potassium: 404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 27mg | Calcium: 400mg | Iron: 2mg
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