Yield: 8 servings
Ham Casserole
This creamy, baked ham casserole recipe with veggies and crispy breadcrumbs is an easy way to use up holiday leftovers.
Ingredients
- 4 ½ cups egg noodles, cooked
- 2 cups broccoli florets
- 1 cup carrots, chopped
- 1 cup milk
- 10 oz canned cream of mushroom soup
- 2 cups shredded cheddar cheese, about 8 oz
- 6 oz chive cream cheese, softened
- 2 cups chopped ham
- 1 teaspoon freshly cracked black pepper, to taste
- ½ cup breadcrumbs
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Instructions
- Preheat oven to 350°F. Grease a 9x13 casserole dish, set aside.
- In a large pot, bring 2 quarts water to a boil. Cook egg noodles for 2 minutes. Add broccoli and carrots and cook 3 minutes more. Drain immediately. (You do not want to over cook your noodles, otherwise you will end up with a soggy casserole.)
- Combine milk, cream of mushroom soup, cheddar cheese, and cream cheese in a large bowl; until smooth. Fold in noodle mixture, ham and pepper.
- Spread the noodle mixture evenly in prepared baking dish. Sprinkle the breadcrumbs evenly over casserole.
- Cover casserole with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes, or until topping is lightly browned.
Notes
Storage & Reheating
- Fridge: Refrigerate it for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 30 minutes.
- To reheat it: Microwave it in 30-second increments, stirring between each one.
Nutrition
Serving: 1, Calories: 306kcal, Carbohydrates: 38g, Protein: 15g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 59mg, Sodium: 674mg, Fiber: 4g, Sugar: 5g