Menu Enter a recipe name, ingredient, keyword...

Creamy Ham Noodle Casserole


This will feed a large crowd if you bake both casseroles.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 10 Cups Tricolor Spiral Pasta, uncooked
  • 4 Celery Ribs, chopped
  • 1 Medium Green Pepper, chopped
  • 1/2 Cup Chopped Onion
  • 1/4 Cup Butter, cubed
  • 3 Cans (10 3/4 oz. each) Cheddar Cheese Soup, undiluted
  • 3 Cups Milk
  • 1 tsp. Salt
  • 4 Cups Fully Cooked Ham, cubed
  • 2 Cans (8 oz. each) Mushrooms, stems and pieces, drained
  • 1 Cup Butter Flavored Crackers, crushed



Step 1

Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onions in butter until tender. Stir in soup, milk and salt. In a very large bowl combine the soup mixture, ham and mushrooms. Drain pasta and add to soup mixture and toss to coat. Transfer to 2 greased 9 x 13 inch baking dishes. Top with cracker crumbs. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. If you like bake one casserole and freeze the other covered for up to 3 months. To use frozen casserole, thaw in refrigerator overnight. Remove from refrigerator for 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-55 minutes or until heated through,

You'll also love

Review this recipe

Cube steak over egg noodles Noodles and Pot cheese