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Creamy Noodle Casserole Recipe
Creamy Noodle Casserole Recipe photo by Taste of Home

Creamy Noodle Casserole Recipe

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My husband, Ronald, works long hours and frequently won't arrive home until past 7 p.m. But this casserole is still tasty after it's been warmed in the microwave. —Barb Marshall, Pickerington, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 1 package (12 ounces) egg noodles
  • 1 package (16 ounces) frozen broccoli cuts
  • 3 cups cubed fully cooked ham
  • 1 cup (4 ounces) shredded Galbani® Part Skim Mozzarella Cheese
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 1/3 cup butter, cubed
  • 1/2 cup half-and-half cream
  • 1/4 teaspoon each garlic powder, salt and pepper

Nutritional Facts

1 serving (1 each) equals 428 calories, 20 g fat (11 g saturated fat), 112 mg cholesterol, 1,087 mg sodium, 35 g carbohydrate, 3 g fiber, 25 g protein.


  1. In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.
  2. Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through.
    Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or milk if necessary.
    Yield: 8 servings.
Originally published as Creamy Noodle Casserole in Country Woman March/April 1996, p37

Nutritional Facts

1 serving (1 each) equals 428 calories, 20 g fat (11 g saturated fat), 112 mg cholesterol, 1,087 mg sodium, 35 g carbohydrate, 3 g fiber, 25 g protein.

Full-Bodied White Wine

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

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Reviewed Apr. 11, 2015

"great flavor & quick & easy. All the picky eaters even liked this-ALOT. Thanks for the recipe it's definitely a keeper."

Reviewed Feb. 19, 2015

"Tasted good. I used chicken and fresh broccoli. Easy and quick!"

Reviewed Sep. 18, 2014

"I left out the ham to have a vegetarian meal. I mostly eyeballed the sauce to determine the amounts and it turned out very creamy. I did mix the sauce ingredients separately and then added them to the pasta. I also added basil with the other seasonings. I used fresh broccoli and cooked it before adding it to the pasta and I used less butter than called for. It was all very good."

Reviewed Sep. 5, 2014

"I halved the recipe because there's only 2 of us. I also, of course, did some tweaking. I doubled the Parmesan and fat-free half-and-half. I used less butter and more garlic, salt and pepper. Then, to make it creamier, I used 1/2 cup of plain yogurt. Next time, I think I'll use an Italian blend of shredded cheese instead of mozzarella because it's too stringy. But I like the combination of ingredients and will definitely make it again."

Reviewed Feb. 18, 2012

"Frankly, I would triple the sauce ingredients and mix them separately in a bowel, then add. The recommendations to saute the ham with onion and seasonings before adding are good too. Otherwise, a good comfort food dish and a way of using leftover ham."

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