Easy Ham and Noodle Casserole


Last fall when we had one of our pigs butchered, I had the idea that I would keep a “whole” ham.  Well, little did I know that it was going to be about 2 feet long and weigh 22 pounds!  I kept that ham in my freezer, taking up precious space, and always having to move it around, for several months.  Then one day a friend said to me, “You are intimidated by that ham!”.  That’s all it took-  no ham was going to beat me!  

Shortly thereafter that same friend was sitting at my dinner table, enjoying the results of baking and smoking that big-ole ham.  It was worth all the effort and all the research to have such a wonderful piece of meat. Not only did that ham feed us well that evening, I froze what remained and have had fun with a variety of recipes. 

This recipe for Ham and Noodle Casserole is a quick and easy dinner that your family is sure to enjoy!

Ham and Noodle Casserole from One Ash Farm Recipes
4 cups cooked egg noodles
2 cups diced, chopped or cubed ham
 (this can be any kind of ham, even deli style!)
1 cup shredded cheddar cheese
1 can cream of celery soup
2/3 cup milk
2 tsp. finely chopped onion
4 tsp. butter (2 tsp. for filling, 2 tsp. for topping)
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt
6 TBS. seasoned dried bread crumbs
(the same ones you use for our Fried Green Tomato recipe)

Mix the following together in a bowl:
Ham, Cheese, Celery Soup, Milk, Onion, 2 tsp. Butter, Oregano, Basil, Salt

Add the cooked Noodles and mix.

Pour mixture into a 9×13 casserole pan that has been coated with spray cooking oil.

Mix the bread crumbs with the remaining butter and sprinkle over the top of the filling.

Bake uncovered at 325° for 30-35 minutes or until heated.

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