Creamy Ham Pasta Casserole Recipe

4 6 7
Creamy Ham Pasta Casserole Recipe
Creamy Ham Pasta Casserole Recipe photo by Taste of Home
Publisher Photo

Creamy Ham Pasta Casserole Recipe

Read Reviews
4 6 7
Publisher Photo
Top a rich casserole with a little crunch, and you've got a dish the whole family will love! —Marion Little, Humboldt, Tennessee
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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 Ritz crackers

Directions

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 13x9-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 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).
Originally published as Creamy Ham Noodle Casserole in Simple & Delicious January/February 2010, p60

Nutritional Facts

1-1/3 cups: 345 calories, 10g fat (4g saturated fat), 30mg cholesterol, 1107mg sodium, 48g carbohydrate (5g sugars, 3g fiber), 16g protein.

  • 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 Ritz crackers
  1. 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.
  2. Transfer to two greased 13x9-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.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove 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).
Originally published as Creamy Ham Noodle Casserole in Simple & Delicious January/February 2010, p60

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Ham Pasta Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
luvdemgrits User ID: 8486223 270085
Reviewed Jul. 29, 2017

"I don't much care for cheese soup, so substituting low fat mushroom soup does the trick!

Omit the salt for sodium restrictions and sub with garlic, and onion powder.
Great recipe for a crowd.."

MY REVIEW
marlowesmom User ID: 1394533 246551
Reviewed Apr. 3, 2016

"We really enjoyed the dish and the leftovers reheated well in the microwave. I didn't have enough ingredients for the whole. In halving, I used one can of cheddar soup and had to substitute 1 can of cream of mushroom and some shredded cheddar. I had tricolor bow tie pasta which worked well. This is one of only two casseroles we have ever liked for using leftover ham. Thank you for sharing the recipe!"

MY REVIEW
treacher User ID: 8163541 218417
Reviewed Jan. 20, 2015

"This recipe was very hearty and everyone enjoyed it, it was a way to use the ham I froze from Christmas."

MY REVIEW
AtlantaMom User ID: 8143317 214218
Reviewed Dec. 7, 2014

"This was not very good. I'm so thankful I only made enough for one casserole.... And what was left from that I threw out. There's just a ton of that cheese soup in it and that stuff is not very good. The taste was off when I followed the recipe exactly. I attempted to improve it but it did only slightly. The combination of celery and fake cheese soup that's full of sodium was just weird! I'm keeping the recipe only so I make sure I don't forget and make it again!"

MY REVIEW
thejeffr User ID: 5827444 176717
Reviewed Feb. 16, 2011

"Hearty! And this recipe would feed an army. I have the second pan in the freezer waiting for a busy week."

MY REVIEW
TKCloughfam User ID: 3077254 176722
Reviewed Jan. 28, 2010

"This was wonderful. I am not a casserole person and the whole family enjoyed this."

Loading Image