Save on Pinterest

Ham & Cheese Casseroles

I got this recipe from my mother and love it because it’s easy and I’ve usually got the ingredients on hand. It freezes well, so I can have an extra ham and cheese casserole handy for when guests show up. Everyone always likes it; there are never leftovers. —Jan Schoshke, Brookville, Kansas
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 casseroles (8 servings each)


  • 1-1/2 pounds uncooked egg noodles
  • 3 pounds cubed fully cooked ham
  • 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 4 cups frozen cut green beans, thawed
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 2 cups shredded Colby-Monterey Jack cheese


  • Preheat oven to 350°. Cook pasta according to package directions.
  • Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes.
  • Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through.
    Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40--45 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
1-1/3 cups: 470 calories, 21g fat (9g saturated fat), 109mg cholesterol, 1786mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 27g protein.

Recommended Video


Click stars to rate
Average Rating:
  • pajamaangel
    Dec 8, 2014

    I made this recipe as directed and found it lacking in flavor. I would highly recommend adding some seasoning/ more veges to this base.

  • MelDW
    Nov 6, 2012

    Delicious! My husband's not very fond of green beans so I used frozen mixed vegetables instead. Worked well.

  • niteshrd
    Nov 16, 2011


  • niteshrd
    Nov 16, 2011


  • Samar1986
    Nov 16, 2011


  • Samar1986
    Nov 16, 2011

    HI.. this is nice!!

  • tanya1257
    Jun 29, 2009

    If it is lacking in taste use your imagination and add spices,green pepper or whatever

  • reneekruss
    Aug 17, 2008

    Easy to make. Lacking in taste!

  • Midnight Angel
    Jun 19, 2008

    Thanks for sharing this recipe Jan!The day my Simple and Delicious magazine arrived I made this recipe. Wanting to assure we liked the recipe first, I cut the ingredients in half. It was good, but we felt something was missing in flavor. Maybe it was because I only had Monterey Jack at the time and was missing out on the Colby. Not sure though.Tonight we had unexpected guests and I had no idea what to feed everyone. This recipe came to mind because I had purchased a large ham just in case we liked the recipe enough to remake and freeze portions. I didn't have the Colby/Monterey Jack cheese on hand, but did have some Pepper Jack cheese. With some tweaking to your original recipe I made a wonderful casserole to please my guests and family.Here is how I remade tonight's casserole...1 1/2 cup Egg Noodles (I used the medium size)1 1/2 pound - cubed fully cooked ham8oz. can Cream of Chicken soup (undiluted)8oz. can Cream of Mushroom soup (undiluted)29oz. can Mixed Vegetables (drained)8oz. can Mushrooms (drained)8oz. package of Pepper Jack cheese (grated)*In my area we do not have pre-shredded Pepper Jack cheese. I had to hand grate it myself. However, it's well worth it for a spicy kick.*Salt and Pepper to taste.Omitted the butter and milk as I felt they were not necessary this time around.Cook the pasta according to package directions.Mix together the ham, soups, vegetables and mushrooms.Drain the pasta and toss to coat with the ham mixture.Transfer to a 9x13 inch casserole baking dish.Bake uncovered, at 350* degrees for 20-25 mins.