Ham & Cheese Casseroles Recipe
Ham & Cheese Casseroles Recipe photo by Taste of Home

Ham & Cheese Casseroles Recipe

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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.”
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1-1/3 cup: 470 calories, 21g fat (9g saturated fat), 109mg cholesterol, 1786mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein


  1. Preheat oven to 350°. Cook pasta according to package directions.
  2. Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to two greased 13x9-in. baking dishes.
  3. Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through.
    Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 4-45 minutes or until heated through and a thermometer inserted in center reads 165°.
    Yield: 2 casseroles (8 servings each).
Originally published as Ham & Cheese Casseroles in Simple & Delicious July/August 2008, p18

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Reviewed Dec. 8, 2014

"I made this recipe as directed and found it lacking in flavor. I would highly recommend adding some seasoning/ more veges to this base."

Reviewed Nov. 6, 2012

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

Reviewed Nov. 16, 2011


Reviewed Nov. 16, 2011


Reviewed Nov. 16, 2011


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