This ham and cheese egg noodle casserole is the ultimate comfort food—a creamy, cheesy baked pasta dish that’s perfect for using up leftover ham. Egg noodles are tossed in a rich, from-scratch cheese sauce with tender ham, then baked until golden and bubbly. It’s a hearty, family-friendly meal that comes together quickly and is sure to become a weeknight staple.
Ingredients
- 12 oz (340 g) wide egg noodles
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt, plus more to taste
- 3 cups (340 g) shredded sharp cheddar cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cups (280 g) diced cooked ham (about 1/2-inch pieces)
- 1/4 cup (30 g) panko breadcrumbs (optional, for topping)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (about 6-7 minutes). Drain well and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is bubbly and lightly golden (this is a roux).
- Gradually whisk in the milk and chicken broth. Continue whisking until the sauce is smooth and no lumps remain. Bring to a gentle simmer, then reduce heat to medium-low and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove the saucepan from heat. Stir in the Dijon mustard, garlic powder, onion powder, black pepper, and salt. Add 2 cups (225 g) of the shredded cheddar cheese and the Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth. Taste and adjust salt if needed.
- Add the cooked egg noodles and diced ham to the cheese sauce. Stir gently until everything is well coated.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup (115 g) of cheddar cheese over the top, then sprinkle with panko breadcrumbs if using.
- Bake uncovered for 20-25 minutes, until the casserole is hot and bubbly and the top is lightly golden. If you want a deeper golden crust, broil for 1-2 minutes at the end, watching closely.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Tips
- Don’t overcook the noodles: Cook them al dente (about 1 minute less than the package directs) because they will continue to cook in the oven. Overcooked noodles will turn mushy.
- Use block cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest sauce, shred the cheddar yourself from a block.
- Substitute ham: If you don’t have leftover ham, use diced smoked turkey or a thick-cut deli ham. For a vegetarian version, omit the ham and add sautéed mushrooms or peas.
- Make ahead: Assemble the casserole (without the breadcrumb topping) up to 24 hours in advance, cover, and refrigerate. Add the breadcrumbs just before baking, and add 10-15 minutes to the bake time.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs beautifully with a crisp green salad dressed with a simple vinaigrette, or steamed green beans or broccoli. For a lighter side, serve with roasted asparagus or a tomato-cucumber salad. It also goes well with crusty bread or dinner rolls to soak up any extra sauce.
Variations
- Broccoli Ham Casserole: Add 2 cups of steamed broccoli florets (cut into bite-size pieces) to the noodle mixture before baking.
- Swiss and Ham: Replace half of the cheddar with Swiss cheese for a classic ham-and-Swiss flavor.
- Crunchy Topping: Instead of panko, mix 1/2 cup crushed butter crackers with 2 tbsp melted butter and sprinkle over the top.
- Spicy Kick: Add 1/4 tsp cayenne pepper or a diced jalapeño to the cheese sauce for a little heat.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The casserole will keep for 3-4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second bursts until hot, or reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes. You can also freeze the baked casserole for up to 2 months—thaw overnight in the fridge before reheating. Reheat frozen or thawed casserole until it reaches an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use pre-shredded cheese? Yes, but the sauce may be slightly less smooth because of the anti-caking coating. If you do use pre-shredded cheese, you may need to stir the sauce a bit longer to get it to melt fully.
Can I make this casserole gluten-free? Absolutely. Use gluten-free egg noodles (or another gluten-free pasta), substitute a gluten-free all-purpose flour blend for the regular flour, and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.
Do I have to use Dijon mustard? No, you can omit it or substitute with yellow mustard or a pinch of dry mustard powder. The mustard adds a subtle tang that enhances the cheese sauce, but it’s not overpowering.
Can I use leftover spiral ham or ham steak? Yes, any cooked ham works. Just make sure to cut it into small, bite-sized pieces so it distributes evenly. If using a ham steak, you may want to trim any excess fat.
Why is my cheese sauce lumpy? Lumps usually happen if the milk is added too quickly or the roux isn’t cooked long enough. Whisk constantly and add the milk gradually. If lumps do form, you can strain the sauce before adding the noodles.
Can I add vegetables? Yes, peas, sautéed mushrooms, or roasted red peppers are all great additions. Just make sure to cook any raw vegetables before adding them so they don’t release too much water into the casserole.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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