Use your leftover Easter ham to make a delicious weeknight dinner with my recipe for Easy Ham and Noodle Casserole!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Ingredients
8ouncesmedium egg noodlescooked and drained
2tablespoonsbutter
½cupgreen pepperfinely diced
½cuponionfinely diced
8ouncessour cream
10.5ouncescanned cream of mushroom soup
2cupschopped or diced ham
2cupssharp cheddar cheesegrated
1teaspoonsalt
1/2teaspoonground black pepper
Instructions
Cook the noodles according to the package directions. Drain well and set aside.
While the noodles cook, add the butter to a small skillet over medium heat. Add the pepper and onion and saute until barely tender.
In a large bowl, combine the sauteed pepper and onion, sour cream, and soup.
Preheat the oven to 350 degrees. Butter or grease a 9x13 baking pan or a 3.5 to 4 quart casserole dish.
In the baking dish, layer half each of the noodles, ham, soup mixture, and cheese. Repeat with the remaining ingredients ending with the remaining cheese on top.
Bake for 25-30 minutes or until bubbly. Remove from the oven and cool for 10 minutes before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through. Or cover the entire casserole with aluminum foil and heat it in the oven at 350°F until bubbly.