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Leftover Ham Casserole
Leftover ham casserole is the ultimate comfort food and is great for an easy weeknight dinner. It is great to use up that leftover ham.
Servings: 8 servings
- 1/4 cup unsalted butter, divided
- 1 cup panko breadcrumbs
- 3/4 cup parmesan
- 1 12-ounce package egg noodles
- 3 cups cooked ham, diced
- 1 10.5-ounce can cream of mushroom soup
- 1 cup whole milk
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded Swiss cheese
- Kosher salt and pepper to taste
Preheat the oven to 350F. Lightly grease a 9x13 baking dish. Melt the butter in a small bowl in the microwave. Set aside.
In a small mixing bowl, add the panko, parmesan, and melted butter. Stir to combine. Set aside.
In a large pot of salted boiling water, cook the egg noodles according to the instructions on the package to al dente.
Drain the noodles and return them to the pot. Add the ham, soup, milk, sour cream, garlic powder, and onion powder. Stir to combine. Season to taste with salt and pepper.
Transfer the mix to the prepared baking dish and smooth the top with a spatula. Sprinkle the cheese on top followed by the buttered breadcrumbs.
Bake for 25-35 minutes or until browned and bubbly. Let rest for 10 minutes before serving.
Calories: 310kcal | Carbohydrates: 9g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 787mg | Potassium: 239mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 10mg | Calcium: 316mg | Iron: 1mg