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Creamy Ham & Cheese Casserole Recipe

Creamy Ham & Cheese Casserole Recipe

I felt so proud when I created this recipe, which my husband loved! Leftover ham, convenient cooking creme and garlic-herb seasoning make this pasta toss so delicious. —Betsy Howard, Saint Louis, Missouri
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings


  • 8 ounces uncooked wide egg noodles
  • 3 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 carton (10 ounces) Philadelphia original cooking creme
  • 1 cup 2% milk
  • 1/2 teaspoon garlic-herb seasoning blend
  • 1/4 teaspoon pepper
  • 2 cups shredded Monterey Jack cheese


  • 1. Cook noodles according to package directions. Meanwhile, combine the ham, soup, cooking creme, milk and seasonings in a large bowl.
  • 2. Drain noodles and add to ham mixture; mix well. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheese.
  • 3. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 cup: 525 calories, 27g fat (14g saturated fat), 136mg cholesterol, 1735mg sodium, 56g carbohydrate (5g sugars, 2g fiber), 35g protein.

Reviews for Creamy Ham & Cheese Casserole

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Bakeandrun User ID: 6385873 241168
Reviewed Jan. 6, 2016

"I used regular cream cheese instead of the cooking creme and it turned out great."

karenvk User ID: 5079734 219005
Reviewed Jan. 27, 2015

"This was wonderful! Our grocery did not have Philadelphia Cooking Creme so I just used Whipped Original Cream Cheese and it worked great. I made this with leftover ham from New Years but I may try it with chicken. I am kind of hesitant because I think it might not have enough flavor. This recipe is definitely a Keeper! Thanks for sharing Betsy."

mjensen09 User ID: 6562431 119463
Reviewed Apr. 16, 2013

"Great recipe to use up leftover ham. I added broccoli, a small can of mushrooms and red pepper flakes for extra flavor. Will definitely make again!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.