This ham and noodle casserole is one of my favorite ways to use leftover ham.
Ingredients
- uncooked egg noodles: 4 cups
- cooked ham: 2 cups (diced)
- Swiss Cheese: 2 cups (shredded)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- onion: 1 piece (chopped)
- sour cream: 0.5 cup
- salt and pepper: (to taste)
- dry bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles in the boiling water for 3 minutes, stirring occasionally. Remove from the heat, cover, and let stand until tender, about 10 minutes. Drain.
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Transfer noodles to a large bowl; stir in ham, Swiss cheese, condensed soup, onion, and sour cream. Season with salt and pepper. Spoon into the prepared casserole dish and sprinkle bread crumbs over the top.
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Bake in the preheated oven until casserole is bubbling and bread crumbs are browned, about 40 minutes.
