Leftover Ham Casserole
Leftover Ham Casserole made with egg noodles, cheese and broccoli in a creamy sauce is the perfect way to use up leftover holiday ham. This easy recipe makes a delicious dinner for busy weeknights.
Servings: 8
Cost: $10
Ingredients
- 12 oz egg noodles
- 10 ½ oz cream of celery soup
- 1 cup milk
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- 2 cups cooked ham cut into bite-sized pieces
- 2 cups broccoli florets frozen or leftover cooked broccoli
- 3 cups shredded cheddar cheese
Optional Crumb Layer
- 12 Ritz crackers crushed
- 2 tbsp butter, melted
Instructions
- Cook egg noodles according to package directions
- Preheat oven to 350℉
- In a medium bowl, mix the cream soup, milk, sour cream, Dijon mustard and spices until well combined
- Spray a 9x13-inch baking dish with non stick cooking spray, and place cooked noodles on the bottom of baking dish
- Add the ham, broccoli and 2 cups shredded cheese to the baking dish
- Pour the sauce over the casserole, and mix well
- Sprinkle the remaining cheese on top of the casserole
- Mix the crushed crackers and melted butter in a small bowl. Sprinkle over the cheese layer
- Bake for 30 minutes or until hot and bubbly and top layer is golden brown
Notes
You can use frozen veggies or any leftover vegetables in this casserole. If you want to use fresh broccoli, chop into very small pieces or cook until slightly soft before adding to the casserole.
Nutrition
Calories: 507kcal | Carbohydrates: 41g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 914mg | Potassium: 404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 27mg | Calcium: 400mg | Iron: 2mg