Ham and noodle casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 586.0
  • Total Fat: 29.7 g
  • Cholesterol: 92.9 mg
  • Sodium: 1,818.3 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 26.6 g

View full nutritional breakdown of Ham and noodle casserole calories by ingredient
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can be made ahead the night before, then baked in the oven an hour before you want to serve it. can be made ahead the night before, then baked in the oven an hour before you want to serve it.
Number of Servings: 10


    1 Cup unsalted butter, divided
    1-2 large onions, chopped (about 2 cups)
    2 ribs celery, chopped (about 1 cup)
    2/3 C. all-purpose white flour
    2 tsp. sea salt
    1/4 tsp. black pepper
    2 tsp. dried basil leaves
    14.5 oz. can low salt chicken broth
    3 1/4 C. lowat (1%) milk
    12 oz. bag Ronzoni whole wheat egg noodles
    16 oz. bag frozen peas or green beans
    1/2 cup lowfat cheddar, diced
    4 C. diced ham
    2 C. Italian bread crumbs


makes 8-10 servings

Heat half the butter (1/2 C./1 stick) in 3-quart saucepan until melted. Add onion and celery and saute until onion is translucent. Add flour, spices and basil. Stir to combine, then heat on low to medium flame until bubbly. Add broth and milk. Stir frequently while bringing to a boil. Allow to boil 1 minute while stirring, so it can thicken.

Meanwhile, cook peas and noodles together for 5 minutes. Drain. Add the drained pasta and veggie back to the pasta pot. Once sauce is done, add it to the noodles and veggies. Add diced cheese and ham. Mix all together well in the pasta pot.

Dump the mixture into a 4-quart oblong casserole dish, or two smaller casserole dishes.

In a separate skillet, melt the remaining 1/2 cup butter with 2 cups Italian bread crumbs, mixing together until moistened. Sprinkle crumbs on top of casserole.

Bake at 350 F 45 minutes to 1 hour.

To make in advance, make recipe up to where you've dumped the mixture into the casserole dish. Do not make buttered bread crumbs. Cover and refrigerate until ready to bake. When ready to bake, put out on the countertop while making the buttered bread crumbs. Bake for 1 hour.

Number of Servings: 10

Recipe submitted by SparkPeople user SISBECKI.

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