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Ham and Swiss Casserole Recipe

Ham and Swiss Casserole Recipe

"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."
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:6-8 servings

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

  • 1. In a greased 13-in. x 9-in. baking dish, layer half of the noodles, ham and cheese.
  • 2. 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 each: 360 calories, 18g fat (10g saturated fat), 92mg cholesterol, 815mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 20g protein

Reviews for Ham and Swiss Casserole

Sort By :
MY REVIEW
Reviewed Jan. 31, 2016

"Boring. No taste."

MY REVIEW
Reviewed Sep. 28, 2015

"This casserole was very good. The only thing I did different was I left out the green pepper as my husband and I don't care for peppers and put in sliced sauted mushrooms. I would definitely make this again. Great way to use up left over ham."

MY REVIEW
Reviewed Sep. 9, 2014

"This is a qualified review because I tweaked the recipe a little and the result was sheer deliciousness. I substituted cream of broccoli for the cream of celery and used broccoli cuts instead of pepper - everything else stayed the same. The entire family LOVED it!"

MY REVIEW
Reviewed Jan. 7, 2014

"I got this recipe years ago from a friend and just made it again after more than twenty years. It was delicious. Next time I am going to use frozen peas in lieu of the green pepper. Also I did not layer it. Mixed the noodles in the casserole dish with two tbsp of butter, then mixed in everything except the cheese ... topped the casserole with the cheese. Baked, uncovered, and it was perfect."

MY REVIEW
Reviewed Dec. 28, 2013

"This is one recipe I am guaranteed to make with leftover ham. I don't bother with layering, and I do cover it for the majority of the cooking time."

MY REVIEW
Reviewed Oct. 21, 2012

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

MY REVIEW
Reviewed May. 15, 2012

"Love the recipe, quick and easy to make :)"

MY REVIEW
Reviewed Sep. 11, 2011

"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."

MY REVIEW
Reviewed Sep. 1, 2011

"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."

MY REVIEW
Reviewed Apr. 30, 2011

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

MY REVIEW
Reviewed Mar. 10, 2011

"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!"

MY REVIEW
Reviewed Dec. 24, 2008

"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!"

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