Description
This comforting Ham and Noodle Casserole combines tender egg noodles with a creamy mixture of condensed soups, sour cream, and Dijon mustard, layered with diced ham and mixed vegetables, then topped with melted cheddar or Swiss cheese. Perfectly baked until bubbly and golden, it makes a satisfying meal for gatherings or cozy family dinners.
Ingredients
Scale
Main Ingredients
- 1 (12-oz) package wide egg noodles
- 2 (10.5-oz) cans condensed cream of chicken, cream of mushroom, or cream of celery soup
- 1 cup milk (or half milk, half chicken broth)
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or parsley
- salt and black pepper, to taste
- 3 cups diced cooked ham (about 1 pound)
- 1 (10-oz) bag frozen mixed vegetables (optional)
- 2 cups shredded cheese (cheddar, Swiss, or a mix; divided use)
Optional Garnish
- Fresh herbs (such as parsley or thyme)
Instructions
- Prep oven and noodles: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick spray. Cook the egg noodles in well-salted boiling water until just al dente, then drain thoroughly and set aside to prevent overcooking during baking.
- Mix the base: In a large mixing bowl, whisk together the two cans of condensed soup, milk (or half milk and half chicken broth), sour cream, Dijon mustard, garlic powder, onion powder, dried thyme or parsley, and season with salt and black pepper to taste. This creamy mixture will coat the noodles and ham, adding flavor and moisture.
- Assemble the casserole: Stir the cooked noodles into the soup mixture, then fold in the diced cooked ham and frozen mixed vegetables (no need to thaw the vegetables beforehand). Mix in 1 cup of the shredded cheese to incorporate melty richness throughout the casserole. Transfer the entire mixture evenly into your prepared baking dish.
- Bake: Cover the casserole tightly with aluminum foil to keep moisture in. Bake for 25 to 30 minutes until the dish is thoroughly heated and bubbly. Remove the foil, sprinkle the remaining 1 cup of shredded cheese evenly over the top, then return the casserole to the oven uncovered. Bake an additional 5 to 10 minutes until the cheese is melted and slightly golden.
- Serve and garnish: Once out of the oven, garnish with fresh herbs like parsley or thyme if desired, adding a touch of color and freshness. Serve hot and enjoy the cozy, hearty flavors perfect for a family dinner or potluck.
Notes
- You can substitute the cream soups based on your preference or dietary restrictions.
- Using half milk and half chicken broth adds extra flavor and reduces richness slightly.
- If you omit the frozen mixed vegetables, you can add fresh vegetables like bell peppers or peas for added texture.
- The casserole can be prepared a day ahead and baked just before serving; adjust baking times accordingly.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated covered to retain moisture.
- For a crispier cheese topping, you can broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
