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Veggie Noodle Ham Casserole Recipe

Veggie Noodle Ham Casserole Recipe

This saucy main dish is really quite versatile. Without the ham, it can be a vegetarian entree or a hearty side dish.—Judy Moody, Wheatley, Ontario
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:8-10 servings


  • 1 package (12 ounces) wide egg noodles
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1-1/2 cups milk
  • 2 cups frozen corn, thawed
  • 1-1/2 cups frozen California-blend vegetables, thawed
  • 1-1/2 cups cubed fully cooked ham
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese, divided


  • 1. Preheat oven to 350°. Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese.
  • 2. Transfer to a greased 13x9-in. baking dish. Cover and bake 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes or until bubbly and cheese is melted.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with remaining cheese the last 5 minutes. Yield: 8-10 servings.

Wine Pairings

Full-Bodied White Wine

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