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Creamy Ham Noodle Casserole

 Creamy Ham Noodle Casserole
Top a rich casserole with a little crunch, and you've got a dish the whole family will love! —Marion Little, Humboldt, Tennessee
18 ServingsPrep: 20 min. Bake: 25 min.


  • 10 cups uncooked tricolor spiral pasta
  • 4 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 3 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 3 cups 2% milk
  • 1 teaspoon salt
  • 4 cups cubed fully cooked ham
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 1 cup crushed butter-flavored crackers


  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, saute the celery, pepper and onion in butter until tender.
  • Stir in the soup, milk and salt. In a very large bowl, combine the
  • soup mixture, ham and mushrooms. Drain pasta; add to soup mixture
  • and toss to coat.
  • Transfer to two greased 13-in. x 9-in. baking dishes. Top with
  • cracker crumbs. Cover and freeze one casserole for up to 3 months.
  • Bake the remaining casserole, uncovered, at 350° for 20-25
  • minutes or until golden brown.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove

2 of 2

Creamy Ham Noodle Casserole (continued)

Directions (continued)

  • from the refrigerator 30 minutes before baking. Bake, uncovered, at
  • 350° for 50-55 minutes or until heated through. Yield: 2
  • casseroles (9 servings each).
Nutritional Facts: 1-1/3 cups equals 345 calories, 10 g fat (4 g saturated fat), 30 mg cholesterol, 1,107 mg sodium, 48 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.