Creamy Ham and Noodle Casserole
Egg noodles tossed with a smooth cream cheese sauce studded with ham, bell pepper, and celery. Baked until the top crisps, this comfort casserole delivers tender pasta in a rich, savory sauce with garlic and parmesan cheese throughout.
Ingredients
Instructions
- 1
Preheat oven to 350°F and start a pot of salted water for pasta.
- 2
Combine milk, cream cheese, salt, pepper, garlic, bell pepper, and celery in a saucepan.
- 3
Heat on medium-low until cream cheese melts completely and ingredients combine.
- 4
Add ham and parmesan cheese, continuing to heat until ham is warm.
- 5
Cook egg noodles, timing them to finish around when the sauce is ready.
- 6
Combine sauce and cooked noodles in a large oven-safe bowl.
- 7
Sprinkle with additional grated parmesan cheese and cover with foil.
- 8
Bake for 35 minutes, then remove foil for the final 10 minutes to lightly crisp the top.
Tips
Time noodle cooking to finish when sauce is ready to prevent clumping.
Good to Know
Refrigerate in airtight container up to 3 days.
Assemble casserole (before baking) up to 8 hours ahead, covered. Bake when ready.
Serve hot directly from casserole dish.
Common Mistakes
Cook noodles to al dente to avoid overcooked pasta after baking.
Remove foil for final 10 minutes to avoid soggy, pale top.