Ham Noodle Casserole with Peas and Cheddar

Ham noodle casserole combines tender egg noodles, savory cooked ham, sweet peas, mushrooms, and a creamy cheddar sauce under a crisp breadcrumb topping. It is a comforting, family-style baked dinner that makes good use of leftover ham, and the sauce comes together from everyday ingredients without canned soup.

Ingredients

12 ounces (340 g) wide egg noodles
2 cups (300 g) cooked ham, cut into small cubes
1 cup (145 g) frozen peas, thawed
8 ounces (225 g) cremini or white mushrooms, sliced
1 cup (150 g) yellow onion, finely diced
2 cloves garlic (6 g), minced
3 tablespoons (42 g) unsalted butter
1/4 cup (30 g) all-purpose flour
2 cups (475 ml) low-sodium chicken broth
1 cup (240 ml) whole milk
1/2 cup (120 g) sour cream
1 teaspoon (5 ml) Dijon mustard
1 1/2 cups (170 g) sharp cheddar, grated and divided
1/2 teaspoon (3 g) fine salt, plus more for the noodle water
1/4 teaspoon (0.5 g) ground black pepper
1/2 cup (30 g) panko breadcrumbs
1 tablespoon (14 g) melted butter, for the topping

Instructions

Heat the oven to 375°F (190°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. Set a large pot of salted water over high heat; while it comes to a boil, dice the ham and onion, slice the mushrooms, mince the garlic, and measure the remaining ingredients. Starting the oven and water as you prep keeps them from adding much time to the recipe.
Add the egg noodles to the boiling water and cook for about 8 minutes, or until just al dente according to the package directions. They should still have a little firmness because they will cook further in the oven. Drain well; do not rinse, since a little surface starch helps the sauce cling. Set aside.
While the noodles drain, melt the 3 tablespoons butter in a large saucepan or deep skillet over medium heat. Add the mushrooms and onion. Cook for about 5 minutes, stirring now and then, until the mushrooms have released their moisture and begun to brown and the onion has softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Sprinkle the flour over the vegetables and stir for 1 minute to coat them evenly. Gradually whisk in the broth, followed by the milk, scraping the bottom of the pan as you go so no floury bits remain. Bring the sauce to a gentle simmer and cook for about 3 minutes, whisking often, until it thickens enough to lightly coat a spoon. This sauce-making step takes about 13 minutes in all.
Take the pan off the heat. Stir in the sour cream, Dijon, salt, pepper, and 1 cup (115 g) of the cheddar. Fold in the ham, peas, and drained noodles until everything is coated. Taste a small spoonful and adjust the pepper or salt if needed; ham and broth can both be salty, so add extra salt carefully.
Spoon the mixture into the prepared baking dish and spread it into an even layer. Combine the panko with the melted tablespoon of butter and scatter it over the top, followed by the remaining 1/2 cup (55 g) cheddar. Bake uncovered for 22 minutes, until the casserole is bubbling at the edges and lightly golden. Check the center with a food thermometer: because this dish reheats cooked ham, USDA FSIS guidance is to heat leftovers to 165°F (74°C).
Let the casserole stand for 5 minutes before serving. This short rest helps the sauce settle so portions hold together, and it also gives the topping a chance to crisp slightly. If the center has not reached 165°F (74°C), return the dish to the oven in 3-minute increments and check again.

Tips

Keep the noodles firm. Egg noodles that are already soft before baking can turn mushy as they absorb sauce in the oven. Start checking them at the package’s lower suggested cooking time and drain as soon as they are al dente. If your noodles are unusually thin, reduce their boiling time by a minute.
Grate the cheese yourself if convenient. Pre-shredded cheddar works, but freshly grated cheese usually melts into a smoother sauce because it is not coated with as much anti-caking starch. Sharp cheddar gives the casserole a more distinct cheese flavor; mild cheddar makes it gentler.
Choose ham and broth with salt in mind. Smoked or glazed ham can vary considerably in saltiness. Low-sodium broth gives you more control, and tasting the sauce before it goes into the dish is the easiest way to decide whether it needs more salt.
Prevent a dry casserole. Measure the noodles rather than estimating, and keep the sauce a little looser than you would for a stovetop pasta dish. If the mixture looks unusually thick before baking, stir in 2 to 4 tablespoons (30 to 60 ml) of milk or broth.

Serving Suggestions

Serve the casserole hot, with a simple green salad dressed with vinaigrette to balance the creamy sauce. Steamed green beans, roasted broccoli, or sliced cucumber and tomatoes are also easy sides that add freshness without competing with the ham and cheddar. For a more filling dinner, offer warm dinner rolls or crusty bread to catch any sauce left on the plate.

A small garnish of chopped parsley or chives adds color and a fresh, mild onion note. If you like a sharper contrast, put Dijon mustard or a tangy pickle relish on the table for people to add to their own portions. The casserole is rich enough to be the main course, so a modest side is usually plenty.

Variations

Swap the vegetables. Use 1 cup (150 g) chopped broccoli florets, corn, or a mixture of carrots and peas in place of the peas. If using fresh broccoli or carrots, briefly steam or blanch them until nearly tender before folding them into the casserole; the oven bake is not long enough to reliably cook firm vegetables from raw.

Change the cheese. Replace some or all of the cheddar with Gruyère, Swiss, or Monterey Jack. Gruyère and Swiss bring a nuttier, more savory flavor, while Monterey Jack melts gently and tastes milder. Keep the total amount close to 1 1/2 cups (170 g) so the sauce does not become too thick or oily.

Make it without mushrooms. Leave them out and add another 1/2 cup (75 g) diced onion or 1 cup (150 g) chopped celery. Celery gives the casserole a light, savory crunch; extra onion makes it sweeter. Cook either with the onion until softened before adding the garlic.

Use another pasta shape. Medium shells, rotini, or penne can stand in for egg noodles. Cook the substitute just to al dente and use the same drained weight, about 12 ounces (340 g) dry. Egg noodles give the dish its classic tender texture, while firmer shapes make each portion a little more structured.

Make the topping gluten-free. Use a cup-for-cup gluten-free flour blend in the sauce and gluten-free breadcrumbs on top. Check the noodle package and broth label as well, since ingredients and manufacturing practices vary. The sauce may thicken a little differently, so simmer it only until it lightly coats a spoon.

Storage and Reheating

Refrigerate leftover casserole within 2 hours of baking. Transfer it to a shallow airtight container, or cover the baking dish well once it has cooled enough to handle. It keeps for 3 to 4 days in the refrigerator. For easier reheating, divide it into individual portions before chilling; smaller portions warm more evenly than a deep, cold dish.

Reheat a single serving in the microwave, covered loosely, stirring or turning it halfway through if possible. For a larger portion, put it in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until hot throughout. Add a splash of milk or broth if the noodles look dry. In either case, use a food thermometer and bring the center to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers.

You can freeze portions in airtight, freezer-safe containers for about 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The noodles may be softer after freezing, and the breadcrumb topping will lose some crunch; refresh it with a little extra panko during reheating if you like. Do not leave cooked casserole at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make ham noodle casserole ahead?
Yes. Assemble the casserole without the breadcrumb topping, cover it, and refrigerate it for up to 24 hours. Add the buttered panko just before baking so it stays crisp. Because the dish will be cold when it goes into the oven, allow extra baking time and check the center with a thermometer; it must reach 165°F (74°C). If the top browns before the middle is hot, cover it loosely with foil.

Can I use leftover holiday ham?
Yes, diced cooked ham is exactly what this recipe is designed to use. Trim off very thick pieces of fat or hard outer edges and cut the meat into small, even cubes so it distributes through the noodles. If your ham is especially salty, reduce the added salt and choose low-sodium broth. Refrigerated cooked ham should be used within 3 to 4 days.

Can I use canned cream soup instead of making the sauce?
You can, but the texture and flavor will change. The from-scratch sauce here uses broth, milk, flour, and sour cream, which gives you control over thickness and salt. If substituting condensed cream soup, thin it with milk or broth until it coats the noodles without making them soupy, and taste before adding salt because canned soup and ham may both be salty.

Why did my casserole turn out dry?
The most common causes are overcooked noodles, too little sauce, or baking longer than needed. Cook the noodles only to al dente, measure the liquid, and check the casserole at 22 minutes rather than waiting for a very dark top. If the mixture seems thick before baking, stir in a little extra milk or broth. The sauce should look slightly loose before it goes into the oven.

Can I leave out the sour cream?
Yes. Use an equal amount of plain Greek yogurt for a similar tang, or add 1/3 cup (80 ml) more milk for a less tangy sauce. Stir yogurt in off the heat to reduce the chance of curdling. If you use extra milk, the finished sauce will be a little less rich, so keep the casserole level and avoid adding more liquid than needed.

What can I use instead of panko?
Regular dry breadcrumbs work in the same quantity, though their finer texture makes a more compact topping. Crushed plain crackers are another option; use about 1/2 cup (30 g), then check their saltiness before seasoning the casserole. For a topping-free version, simply omit the crumbs and bake with the cheddar on top.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).