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Linguine with Ham & Swiss Cheese

My Grandmother used to make this for parties and potlucks. It was loved by all back then, and it still is today. If you don't have spinach linguine on hand, you can use all regular linguine.—Mary Savor, Woodburn, Indiana
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    8 servings


  • 8 ounces uncooked linguine, broken in half
  • 2 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups shredded Swiss cheese, divided
  • 1 cup sour cream
  • 1 medium onion, chopped
  • 1/2 cup finely chopped green pepper
  • 2 tablespoons butter, melted


  • Cook linguine according to package directions; drain. Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat.
  • Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 15-20 minutes longer.
Nutrition Facts
1 cup: 402 calories, 23g fat (12g saturated fat), 68mg cholesterol, 797mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 22g protein.

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Average Rating:
  • SColson132
    Sep 20, 2019

    Wonderful recipe!

  • spavinaw
    May 31, 2018

    This is one of our favorite recipes now! It is a keeper. Followed the recipe directions as given.

  • lemondoodle
    Oct 8, 2013

    I had some swiss cheese I wanted to use up and found this. Glad I did. I was worried about it being too salty with the ham so I bought low sodium soup and rinsed the ham. I actually didn't use sour cream because I forgot it so instead I used 6 oz cream cheese and about 1/4 cup milk. It worked well, though I do want to try it again with sour cream. I also added a ton of garlic and pepper (no salt). I wasn't crazy about the onions so I'll probably not add them next time and while I added the butter I think it's just unnecessary fat and calories since the dish is rich enough as is, but otherwise this is a great dish. I was thinking peas and carrots would be good in this, so I might try that next. This is a very good dish to customize. Overall 5 stars. It was tasty.

  • deblondie57
    Sep 3, 2012

    I have a fussy eaters in my family and all of them just love this casserole. It's easy to make freezes well also.

  • a642483
    Feb 28, 2011

    This was a great casserole with wonderful flavors! I was easily able to reduce the recipe ingredients in half and will definitely make it again for my husband and me. Thanks for sharing!

  • jaxandphil
    Dec 22, 2010

    Very easy to make and oh so yummy!

  • Classicrock
    Aug 3, 2010

    What a great way to use leftover ham! I decreased the sour cream to 3/4 cup, added one 5 oz. can of evaporated milk, and omitted the green pepper. It was really good! -Lori in WI.

  • jwilton
    May 14, 2010

    I used an orange pepper and a red onion because that's what we had in the house & I added broccoli and a little extra cheese.. Everyone loved it.

  • suttonsbay1
    Apr 6, 2010

    I absolutely love this casserole. I've made it many times and it is just so comforting. I like to use honey ham, which adds an interesting flavor that goes well with everything else in the dish. Will make again and again!

  • leo11m
    Mar 24, 2010

    This is a really good recipe. I normally do not care for ham, but I love this casserole, and so does my husband. We've made it several times. I do saute the onions and peppers for a few minutes beforehand though. They come out a bit crunchy if I don't do that.