Ham Swiss and Broccoli Noodle Casserole

• 8 oz egg noodles
• 2 cups broccoli florets
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook egg noodles according to package instructions; drain and set aside.
3. 3 Steam broccoli until tender; add to the noodles.
4. 4 In a large bowl, combine cream of mushroom soup and milk; stir until smooth.
5. 5 Add the cooked noodles, broccoli, ham, Swiss cheese, butter, garlic powder, onion powder, black pepper, and paprika to the soup mixture; toss to coat.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Sprinkle Parmesan cheese evenly over the top.
8. 8 Bake for 30 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• oven
• large mixing bowl

Variations

• Add cooked peas for extra color and nutrients.
• Substitute Swiss cheese with cheddar for a different flavor profile.

Substitutions

• Use cooked chicken or turkey in place of ham.
• Replace broccoli with cauliflower for a low-carb option.

Pairings

• Green beans almondine
• Cornbread

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end.
• This casserole tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Pair with a crisp green salad or garlic bread for a complete meal.

FAQ