Amazing Ham and Cheese Casserole in 1 Dish

Oh, the dreaded post-holiday ham! We’ve all been there, staring into the fridge wondering how many more cold slices we can manage before we start dreaming of ham sandwiches for breakfast. Trust me on this one; I know exactly what that feels like after hosting a big gathering. That’s why I developed this recipe for the ultimate ham and cheese casserole. It takes that glorious leftover meat, mixes it with pasta and the creamiest cheese sauce you can imagine, and bakes it up bubbly and golden in under an hour. This isn’t just reheated leftovers; this is soulful comfort food designed for real life, just like the simple, satisfying meals I learned to make watching my grandmother. It feeds a whole crowd with almost no stress, which is exactly what I need after a hectic cooking marathon!

If you’re looking for the blueprint on how I feed my family these kinds of delicious, one-dish wonders after big clean-ups, you can always read a little more about my journey back to the kitchen.

Why This Ham and Cheese Casserole is Your New Comfort Food Staple

Listen, sometimes you just need dinner on the table, and you need it fast. That’s where this casserole shines! You’re looking at less than 20 minutes of active prep time before it slides into the oven. It’s thick, it’s cheesy, and it uses up that ham beautifully, which means you get maximum flavor payoff for absolute minimum fuss. This is the kind of cozy, indulgent food I make when I’m too tired to think about making three separate dishes.

Quick Assembly for Busy Weeknights

Seriously, this ham and cheese casserole is practically built for Tuesday night chaos. While the pasta is boiling, you can whip up the sauce. There’s no chopping ten different vegetables or slow-simmering anything for hours. We’re talking about coating everything in rich, creamy goodness and baking it until it’s gloriously bubbly. It moves from the counter to the table faster than most takeout!

The Ultimate Leftover Ham Bake Solution

If you’ve got a big ham bone sitting there mocking you, this is your answer. This recipe turns those diced bits of salty, smoky meat into the star of the show again. Forget sad reheated slices; this leftover ham bake transforms everything. It’s hearty and comforting, making the holiday recovery period a whole lot tastier and easier on the cook!

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Gathering Ingredients for Your Creamy Ham and Cheese Casserole

Okay, let’s talk about what you need to make this miracle happen. Don’t let seeing the list scare you; we’re using pantry basics and that glorious leftover ham to create something epic. The secret to that amazing, smooth sauce is assembling just a few key items before we start cooking. I almost always have all this stuff on hand, which is why this recipe is my go-to when I realize it’s 5 PM and I haven’t planned anything. If you’re stocking up for future cozy meals, this list is great to keep near your pantry staples, perfect for those nights you need a quick dinner without ordering anything. You can find more of my quick favorites over in my Weeknight Dinners section.

Here is exactly what you need ready to go:

• 2 cups cooked ham, diced
• 8 ounces egg noodles or penne pasta
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup frozen broccoli florets, thawed (optional)
• 1/2 cup breadcrumbs

Ingredient Notes and Substitutions for Ham and Cheese Casserole

When it comes to the pasta, go with whatever texture you love! Egg noodles give it that classic comforting feel, but penne works wonderfully too. For the cheese, sharp cheddar is non-negotiable for me; it melts beautifully and has the best bite against the ham. Now, the soup: if you’re out of chicken, please swap in cream of mushroom! Grandma always said substituting is just being resourceful. You can also skip the optional broccoli if your kids are picky, or toss in some frozen peas if you prefer those instead.

Step-by-Step Instructions for the Easy Ham Gratin

Alright, let’s get this amazing dish into the oven! This is where the magic happens, and I promise it’s not complicated assembly. First things first, get your oven warmed up to 375 degrees F and make sure you’ve got that 9×13 dish greased up nice and good. Next, knock out the pasta—I always cook mine just shy of totally done, maybe a minute less than the package says. That way, it doesn’t turn mushy soaking in that glorious sauce later on. While that’s happening, we move straight into building the flavor base for this easy ham gratin. It cooks up so fast, it’s almost unbelievable that something this comforting takes so little effort! If you want to see what other baked cheesy goodness I’ve perfected, check out my tips for creamy baked mac and cheese.

Creating the Signature Creamy Cheese Sauce

This sauce is the heart and soul of the whole casserole, so pay close attention here. Melt your tablespoon of butter right over medium heat—and I mean medium! If it gets too hot, you’ll scorch the flour, and trust me, that tastes terrible. Whisk in the flour and let it cook for just 60 seconds; that gets rid of that raw flour taste. Then, slowly, slowly, whisk in the milk until it’s silky smooth. Keep stirring constantly until it coats the back of a spoon, which usually takes about five to seven minutes. I watch it like a hawk here; if it starts bubbling too hard, I pull it right off the heat for a second. Once it’s thick, you take it off the flame and stir in the soup, Dijon, salt, and pepper. Finally, throw in 1 1/2 cups of that sharp cheddar until it melts into pure velvet. If you’re adding broccoli, dump it in now!

Assembling and Baking the Ham and Cheese Casserole

Once your sauce is looking perfect, grab that bowl with your pasta and that diced ham. Gently fold them together with the cheese sauce until every piece is swimming in cheesy goodness. Pour that whole thing into your prepared dish. Now for the topping: mix your last half cup of cheddar with the breadcrumbs, and sprinkle that evenly over the top. You want it to be a nice, complete blanket of topping. Pop it in the oven for 20 to 25 minutes. You’re waiting for that beautiful bubbling sound and a crust that’s perfectly golden brown. Don’t forget to let it sit for five minutes after it comes out! It needs a tiny rest before you dig in.

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Tips for the Perfect Cheesy Ham Pasta Casserole

Okay, we’ve got the recipe down, but I’ve learned a few tricks over the years that stop this casserole from ever being ‘just okay’—we want it spectacular! Tip number one: temperature control is your best friend when making that sauce. If your milk is ice cold going into the roux, you’re much more likely to get lumps. I always let my milk sit on the counter for about ten minutes while I measure everything else out. Next, if you really want that satisfying crunch on top of your cheesy ham pasta, try mixing a tiny drizzle of melted butter right into that breadcrumb topping before you sprinkle it on. It makes the difference between a soft topping and a true golden crust!

Also, make sure your diced ham is spread out evenly before the sauce goes on, or you’ll end up with big ham deserts in one corner of the dish! Distribute it evenly across the pasta first. And one last thing I picked up from making tons of baked mac and cheese—if your sauce seems a bit too thick once you add the ham, just splash in a tablespoon or two of the pasta water you reserved from cooking the noodles. That starchy water integrates beautifully and thins it out without watering down the flavor. You can see how I get extra-creamy texture in my best mac and cheese recipe, too!

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Make-Ahead and Storage for Your Ham and Cheese Casserole

I totally get that sometimes dinner needs to happen tomorrow instead of tonight! Good news: this casserole is fantastic for planning ahead. To make this ahead, combine everything—the pasta, ham, and cheese sauce—and pour it into your greased dish. Cover it up real tight with plastic wrap, making sure it doesn’t touch the topping area, and pop it in the fridge for up to two days. When you’re ready to bake, just add the breadcrumb topping right before it goes into the oven, and add about 10 extra minutes to your bake time since it’s starting cold. If you’re freezing leftovers, always bake it first, let it cool completely, then cover it well. You can find tips on handling big batches over in my leftover turkey bake instructions, which use similar principles! For reheating, covered leftovers do great in a 350-degree oven until hot all the way through.

Serving Suggestions for This Comforting Ham and Cheese Casserole

Since this ham and cheese casserole is so rich and hearty, paired with that creamy sauce, you really don’t need much else on the plate! I usually keep the sides bright and fresh to cut through that decadent cheese flavor. A simple, crisp side salad dressed with vinaigrette is perfect—think mixed greens, maybe a few slices of cucumber.

If you want something warm, stick to simple steamed or lightly roasted vegetables. Steamed broccoli or green beans tossed with a little salt and pepper are ideal. They don’t compete with the casserole; they just round out the meal nicely. When I serve this, I love having everything ready to go right from the oven, maybe with just a basket of crusty rolls for dipping! You can find some of my favorite quick vegetable ideas in my Side Dishes section.

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Frequently Asked Questions About This Leftover Ham Bake

I always get a few questions when I post this recipe, mostly because everyone wants to make sure their ham and cheese casserole comes out perfectly creamy! It’s a very easy recipe, but sometimes little adjustments are needed depending on what you’ve got hanging around. My goal is to make sure you get that comforting, bubbly dish without needing to rely on complicated outside help, unlike some of those super time-consuming recipes I sometimes see online.

Can I make this Ham and Cheese Casserole without condensed soup?

You absolutely can! If you want to skip the can and make it totally from scratch, go ahead and whip up a traditional béchamel sauce using butter, flour, and milk. It adds about 10 extra minutes of stirring time, but the flavor and richness are incredible! It just takes a bit more attention.

What vegetables work best in this Cheesy Ham Pasta?

For the best results in this cheesy ham pasta, I really encourage sticking to something small or quick-cooking. Besides the optional broccoli we mentioned, frozen peas are perfect—just stir them in right before assembly. Small diced carrots or even some sautéed, finely chopped onion will also sneak right into that cheesy sauce nicely!

Is this recipe okay if I don’t have pasta?

If you’re craving a true leftover ham bake but don’t have any pasta on hand, don’t stress! You can easily swap in cooked white rice or even cubed potatoes (make sure they are pre-cooked until tender). Just remember that rice will absorb a little more sauce than pasta does, so you might want to have an extra splash of milk ready.

Can I use different kinds of meat besides ham?

That’s another great question! While this recipe is tailor-made for the saltiness of ham, you can absolutely use leftover cooked chicken or turkey in the same way. Just make sure you dice it up appropriately. If you use chicken, switching the cream of chicken soup for cream of mushroom really elevates the flavor!

Nutritional Estimates for the Ham and Cheese Casserole

Now, I’m definitely not a nutritionist—I’m a home cook focused on flavor! But since I rely on simple, honest ingredients, I wanted to give a rough idea of what one serving of this creamy goodness packs in. Based on the recipe using sharp cheddar and the standard ingredients, one serving comes out to about 450 calories. Keep in mind that these exact numbers will shift based on the kind of ham you start with or the brand of soup you grab off the shelf. Remember, this is fuel for happy family time, not medicine! These estimates are just a general guide for planning purposes.

• Serving Size: 1 serving
• Calories: 450
• Fat: 22g
• Carbohydrates: 38g
• Protein: 25g

Share Your Creamy Ham and Cheese Casserole Creations

I truly hope this casserole brightens up your dinner table! Once you’ve dug into this wonderful ham and cheese casserole, please come back and let me know what you thought. Five stars makes my day, and I absolutely love hearing about the little changes you made in your own kitchen. Your feedback helps me figure out which recipes deserve to be tested again and again. Don’t forget to tag me in any photos—I love seeing my recipes come to life in your homes! You can always reach out to me directly through my Contact page!

Creamy Leftover Ham and Cheese Casserole

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A simple, comforting baked casserole that uses leftover ham, pasta, and a cheesy sauce for an easy weeknight meal.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked ham, diced
• 8 ounces egg noodles or penne pasta
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup frozen broccoli florets, thawed (optional)
• 1/2 cup breadcrumbs

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Instructions

1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
2. Cook the pasta according to package directions until al dente. Drain well and set aside.
3. While the pasta cooks, prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute.
4. Gradually whisk in the milk until the mixture is smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
5. Remove the saucepan from the heat. Stir in the cream of chicken soup, Dijon mustard, pepper, and salt.
6. Stir in 1 1/2 cups of the shredded cheddar cheese until completely melted and smooth. If you are using broccoli, stir it in now.
7. In a large bowl, combine the cooked pasta, diced ham, and the cheese sauce. Mix gently until everything is coated.
8. Pour the mixture into the prepared baking dish.
9. In a small bowl, mix the remaining 1/2 cup of shredded cheddar cheese with the breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
11. Let the casserole rest for 5 minutes before serving. This recipe is a great alternative to relying on meal planning services.

Notes

• If you prefer a sharper flavor, substitute cream of mushroom soup for the cream of chicken soup.
• For extra richness, add 1/4 cup of grated Parmesan cheese to the sauce.
• If you are looking for other ways to use up leftovers, consider this recipe as a simple alternative to meal delivery companies.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5
• Sodium: 850
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 38
• Fiber: 2
• Protein: 25
• Cholesterol: 75