Ham and Noodle Casserole with Herb Crust

• 8 oz egg noodles
• 1.5 cups shredded cooked ham
• 1 can cream of mushroom soup
• 1 cup milk
• 1.5 cups shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tbsp melted butter
• 2 tbsp chopped parsley
• 1 tbsp chopped chives
• 1/2 tsp garlic powder
• Salt to taste
• Black pepper to taste

Steps

1. 1 Cook egg noodles according to package instructions; drain and set aside.
2. 2 Preheat oven to 375°F.
3. 3 In a large bowl, mix cooked noodles, ham, cream of mushroom soup, milk, and 1 cup of cheddar cheese.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a separate bowl, combine breadcrumbs, melted butter, parsley, chives, garlic powder, salt, and pepper.
6. 6 Sprinkle the breadcrumb mixture evenly over the casserole.
7. 7 Top with remaining 1/2 cup of cheddar cheese.
8. 8 Bake for 30-35 minutes, or until bubbly and golden brown.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Add peas or corn for extra veggies.
• Substitute ham with cooked chicken for a different twist.

Substitutions

• If you don’t have cream of mushroom soup, use cream of chicken soup.
• Use panko breadcrumbs for a lighter crust.

Pairings

• Pairs well with steamed vegetables.
• A side of coleslaw complements the richness.

Nutrition

Tips

• For extra flavor, sauté onions and garlic before mixing with noodles.
• Use leftover ham for a budget-friendly option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy crust.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ