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Ham and Swiss Casserole Recipe

Ham and Swiss Casserole Recipe photo by Taste of Home

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"When I prepare this noodle casserole for church gatherings, it's always a hit," writes Doris Barb from El Dorado, Kansas. "It can easily be doubled or tripled for a crowd."

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Ham and Swiss Casserole Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

1 package (8 ounces) egg noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 ounces) shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the noodles, ham and cheese.
In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 360 calories, 18 g fat (10 g saturated fat), 92 mg cholesterol, 815 mg sodium, 27 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Ham and Swiss Casserole in Quick Cooking May/June 1998, p34

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Reviews for Ham and Swiss Casserole

Ham and Swiss Casserole

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(1-7) of 7 reviews

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Reviewed on Oct. 21, 2012 by kristal4900

noodles on top of casserole were dry and hard. covered with foil and cooked off onions first.

Reviewed on May. 15, 2012 by malolata20

Love the recipe, quick and easy to make :)

Reviewed on Sep. 11, 2011 by smada3

i found this at the last minute and used what I had on hand which was sour cream and french onion dip I used both and omitted the green pepper. My family love it the next time I make it I will double the sauce just our family preference.

Reviewed on Sep. 01, 2011 by Amy2160

I am amazed that this got such great reviews. I thought it was only so, so - 2 stars at best. I even added some milk to the soup to make it creamer and some black pepper. Will not be making this again, but you do, I suggest cook the onions a bit in butter first, then add to soup mixture as I found the outcome to have a really raw onion taste. Pre-cooking them would fix that.

Reviewed on Apr. 30, 2011 by h8tocook

I've made this recipe a few times and my family loves it. It's a great way to use leftover ham.

Reviewed on Mar. 10, 2011 by mcglothlin

I doubled this recipe and took 1 casserole to my brother and his wife after the arrivale of the new daughter last week. It was easy to make and tasted wonderful. I am making it again tonight. This recipe is a keeper!

Reviewed on Dec. 24, 2008 by CookLeann

I had openned cream of chicken by mistake and decided to use it anyway. It ended up having a cordon blu twist. It was still great!