Creamy Ham Noodle Casserole

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

Creamy Ham Noodle Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 10

    Cups Tricolor Spiral Pasta, uncooked

  • 4

    Celery Ribs, chopped

  • 1

    Medium Green Pepper, chopped

  • ½

    Cup Chopped Onion

  • ¼

    Cup Butter, cubed

  • 3

    Cans (10¾ 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


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,


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