Ham and Swiss Casserole Recipe
- 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.
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
"Boring. No taste."
"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."
"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!"
"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."
"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."
"noodles on top of casserole were dry and hard. covered with foil and cooked off onions first."
"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."
"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."
"I've made this recipe a few times and my family loves it. It's a great way to use leftover ham."
"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!"