This ham and noodle casserole ticks all the boxes! It's easy, check! It's full of flavor, check! It's comfort food, check! It reheats well; check!
On my last visit to the grocery store, I bought a package of Farmland diced ham to find a quick and easy weeknight dinner recipe or two. This lean and tender diced Ham is a time-saver and a workhorse.
We’re heading into an extra busy stretch around here because we’re getting ready for a late fall event on our property, including an antique show!
We want the property and the shop to look nice, and I’m working on some florals and crafts to sell, so for now, I want everything I make to be quick and tasty and not involve doing a lot of dishes!
The ingredients are simple and readily available, but you probably have most of them on hand!
Boil an eight-ounce package of egg noodles in salted water as directed on the package. When done, rinse and drain the noodles to remove any extra starch that can make them sticky. Put the noodles in a casserole dish that has been greased or treated with a non-stick spray like Pam.
Combine the mushroom soup, sour cream, garlic powder, onion powder, and milk in a small bowl. Pour that over the cooked noodles. Stir the diced ham into the noodle mixture.
Grate 2 cups of cheddar cheese. I always suggest grating cheese from a block because it melts much more evenly than shredded cheese from a bag. Shredded cheese in a bag is coated with something that keeps the shreds from sticking together but inhibits smooth melting. It can also dry out your other ingredients because of the coating.
Put all but about a half cup of shredded cheese on top of the noodles, stirring all the ingredients together until they’re blended evenly. Now, dot the top with butter.
Top with the remaining cheese and some parsley for color if you like! I ALWAYS have to have some parsley; it’s a thing with me!
Finally, lightly cover the casserole with foil (hint: spray it with non-stick spray before using it to cover the dish), and bake for about 40 minutes at 350 degrees.
This ham and noodle casserole recipe was a hit with Papa Steve. The flavor is excellent, and it makes a pretty good-sized casserole! Lucky for us, it reheated exceptionally well in the microwave.
The two of us eat a lot of what I call PLAN-overs because while I love to cook, I love a good cook-once-eat-twice recipe! I think that might be our favorite thing about soup and casserole season! Papa always helps with dishes, so he’s a big fan of less cleanup!
All you need to accompany this dish is a nice tossed salad, coleslaw, or a green vegetable like broccoli, peas, or our stand-by, French-cut green beans! I always heat them in the microwave, then drain them and drizzle them with olive oil and a sprinkle of kosher salt.
They are our favorite vegetables next to fresh green beans. (I sure wish I could teach Papa Steve to love broccoli, though!) garlic toast or a crusty loaf of my super Quick French bread would pair nicely, too!
Fall harvest and busy kids in school and activities can mean a hectic schedule and meals at home in shifts! You need some comfort food! This easy and cozy ham and noodle casserole ticks all the boxes. We hope you’ll try it soon!
This recipe makes a wonderful casserole that goes together quickly and reheats beautifully! Use convenient packaged, diced ham, or this is a great way to use leftover ham!
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Love, GB (Betty Streff)
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