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Ham & Cheese Casseroles Recipe

Ham & Cheese Casseroles Recipe photo by Taste of Home

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“I got this recipe from my mother and love it because it’s easy and I’ve usually got the ingredients on hand," says Jan Schoshke of Brookville, Kansas. "Also, it freezes well and I can have it handy when extra guests show up. Everyone always likes it; there are never leftovers.”

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Ham & Cheese Casseroles Recipe

Prep: 20 min. Bake: 25 min.

Yield: 16 Servings

20 25 45

Ingredients

1-1/2 pounds uncooked egg noodles
3 pounds cubed fully cooked ham
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups frozen cut green beans, thawed
1 cup 2% milk
1/4 cup butter, melted
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to two greased 13-in. x 9-in. baking dishes.
Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (8 servings each).

Nutritional Facts 1-1/3 cups equals 470 calories, 21 g fat (9 g saturated fat), 109 mg cholesterol, 1,786 mg sodium, 42 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Ham & Cheese Casseroles in Simple & Delicious July/August 2008, p18

Cheese Grater Cleanup

When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota

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Reviews for Ham & Cheese Casseroles

Ham & Cheese Casseroles

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(1-9) of 9 reviews

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Reviewed on Nov. 06, 2012 by MelDW

Delicious! My husband's not very fond of green beans so I used frozen mixed vegetables instead. Worked well.

Reviewed on Nov. 16, 2011 by niteshrd

nice!!

Reviewed on Nov. 16, 2011 by niteshrd

Cool!!

Reviewed on Nov. 16, 2011 by Samar1986

Amazing!!

Reviewed on Nov. 16, 2011 by Samar1986

HI.. this is nice!!

Reviewed on Jun. 29, 2009 by tanya1257

If it is lacking in taste use your imagination and add spices,green pepper or whatever

Reviewed on Nov. 22, 2008 by michellern

Reviewed on Aug. 17, 2008 by reneekruss

Easy to make. Lacking in taste!

Reviewed on Jun. 19, 2008 by Midnight Angel

Thanks for sharing this recipe Jan!

The day my Simple and Delicious magazine arrived I made this recipe. Wanting to assure we liked the recipe first, I cut the ingredients in half. It was good, but we felt something was missing in flavor. Maybe it was because I only had Monterey Jack at the time and was missing out on the Colby. Not sure though.

Tonight we had unexpected guests and I had no idea what to feed everyone. This recipe came to mind because I had purchased a large ham just in case we liked the recipe enough to remake and freeze portions. I didn't have the Colby/Monterey Jack cheese on hand, but did have some Pepper Jack cheese. With some tweaking to your original recipe I made a wonderful casserole to please my guests and family.

Here is how I remade tonight's casserole...

1 1/2 cup Egg Noodles (I used the medium size)

1 1/2 pound - cubed fully cooked ham

8oz. can Cream of Chicken soup (undiluted)

8oz. can Cream of Mushroom soup (undiluted)

29oz. can Mixed Vegetables (drained)

8oz. can Mushrooms (drained)

8oz. package of Pepper Jack cheese (grated)

*In my area we do not have pre-shredded Pepper Jack cheese. I had to hand grate it myself. However, it's well worth it for a spicy kick.*

Salt and Pepper to taste.

Omitted the butter and milk as I felt they were not necessary this time around.

Cook the pasta according to package directions.