Ham and Swiss Casserole Recipe

4.5 13 15
Ham and Swiss Casserole Recipe
Ham and Swiss Casserole Recipe photo by Taste of Home
Publisher Photo

Ham and Swiss Casserole Recipe

Read Reviews
4.5 13 15
Publisher Photo
"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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

In a greased 13-in. x 9-in. baking dish, layer half of the noodles, ham and cheese.
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.
Originally published as Ham and Swiss Casserole in Quick Cooking May/June 1998, p34

Nutritional Facts

1 each: 360 calories, 18g fat (10g saturated fat), 92mg cholesterol, 815mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 20g protein.

  • 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
  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.
Originally published as Ham and Swiss Casserole in Quick Cooking May/June 1998, p34

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Reviews forHam and Swiss Casserole

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Carol User ID: 9154440 268462
Reviewed Jun. 25, 2017

"This casserole was very good, I used Gouda cheese instead of Swiss and I left out the green pepper. Instead of layering I first mixed the soup and sour cream together and then mixed in everything else together except for 1 cup of cheese that I put on top."

MY REVIEW
RhodaBob User ID: 8695885 242922
Reviewed Jan. 31, 2016

"Boring. No taste."

MY REVIEW
larkspur55 User ID: 6799562 233642
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
hreinhard12 User ID: 7653381 26260
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
SandraRama User ID: 7073299 44977
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
DarlingStarling User ID: 2475759 16410
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
kristal4900 User ID: 6927055 49268
Reviewed Oct. 21, 2012

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

MY REVIEW
malolata20 User ID: 5768928 52153
Reviewed May. 15, 2012

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

MY REVIEW
smada3 User ID: 1478009 79041
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
Amy2160 User ID: 2020892 47522
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."

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