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Recipe compliments of www.ITISAKEEPER.com
Ham and Noodle Casserole
This easy ham and noodle casserole is the perfect comfort food—creamy, cheesy, and a great way to use up leftover ham. It’s freezer-friendly, totally customizable, and a guaranteed crowd-pleaser for busy weeknights or holiday leftovers.
Equipment
- Measuring Cups ans Spoons
Ingredients
- 4 Tablespoons Butter, divided
- 1 medium Onion, diced
- 1 cup Sliced mushrooms
- ¼ cup All-Purpose flour
- 2 cups Milk
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
- 1 teaspoon Fresh thyme, (or ½ teaspoon dried thyme)
- ½ cup Chicken broth
- 8 ounces Pasta, approximately 2 ½ cups
- 1 cup Green peas, we used frozen
- 2 cups Ham, cooked and chopped
- ¼ cup Grated parmesan cheese
Instructions
- Melt 2 Tablespoons of butter in a large pot over medium heat.
- Once hot and melted, add the onions and cook until golden, about 4 minutes.
- Add the sliced mushrooms and cook until your desired color and texture. (We did 4 minutes.)
- Remove the onions and mushrooms to a small bowl.
- Place the remaining butter in the pot.
- Meanwhile, prepare the pasta according to package directions.
- Whisk the flour into the hot, melted butter to form a roux, then whisk in the milk. Season with salt, pepper and thyme and cook for 8 minutes until thickened.
- Stir in the chicken broth, pasta, green peas and cooked ham and cook until ham is warmed through.
- Set oven to broil.
- Pour the pasta mixture into an 8" x 8" casserole dish and sprinkle the grated Parmesan cheese overtop.
- Place the casserole dish in the oven and broil until cheese is golden and melted.
Christina's Notes
- Freeze It Right: Cool completely, wrap tightly, and label clearly.
- Cheese Combo Counts: Sharp cheddar for flavor, mozzarella for melt.
- Pasta Matters: Use sturdy noodles and don’t overcook before baking.
- Top It Off: A buttery crumb topping adds great texture.