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Leftover Cheesy Ham Casserole

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If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!

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If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!

You’ve been there before. Maybe you hosted a large holiday dinner or attended one and now you have more leftover ham than you know what to do with.

There are so many delicious ways to use up that holiday ham. Some ideas include adding it into a breakfast scramble, ham and cheese sandwiches, a ham and bean soup; but my favorite is adding ham into this cheesy, crunchy ham casserole.

I’m using my leftover Slow Cooker Glazed Ham in this recipe.

If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up! StephRealLife.com

What you’ll need

  • 9×13 baking dish
  • 12 ounces of your favorite pasta, I’m using bowties
  • Butter– to sauté the onion
  • Cream of mushroom soup– any “cream of” soup works in this- cream of chicken, celery, etc. 
  • 1-2 cups leftover diced, cooked ham– chicken or turkey works great too!
  • Onion and garlic
  • 1 cup milk
  • 2 cups shredded cheddar cheese– substitute any cheese you have on hand. Colby and Monterey jack would be great, gouda, gruyere, or Swiss are all great swaps. 
  • Canned fried onions– these are usually on sale around holidays! Bonus! This gives a crunch to the casserole.
  • 12 ounce bag frozen broccoli or peas
  • Dijon mustard 
  • Salt -this is to salt the water for the pasta. I don’t add extra salt to the casserole because the ham is so salty on its own.
  • Seasonings– Pepper, ground sage, mustard powder, onion powder, garlic powder

How to make it

(Full recipe at the bottom of the post)

First, you’ll want to preheat the oven and bring a salted pot of water to boil for the pasta.

Add the pasta and cook 7 minutes. Then, add in the frozen broccoli and cook an additional 3 minutes together. Drain and return to the pot.

Meanwhile, add butter to a large pan over medium high heat. When it’s melted add the onions and pepper and cook 5-7 minutes until softened. 

Add the ham and garlic and cook another minute. Add in the cream of mushroom soup, milk and cheddar cheese. Stir until the cheese is melted and saucy. 

If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!

Combine the sauce with the pasta and broccoli and mix well. 

Pour into a greased 9×13 baking dish.

If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!

Bake 20 minutes.

If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!

Top with the fried onions and bake an additional 5 minutes until golden brown. 

Enjoy your re-invented leftovers!

If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up! StephRealLife.com

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If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!

Leftover Cheesy Ham Casserole

Steph Gigliotti
If you ever find yourself with leftover ham, maybe from a holiday dinner, this Leftover Cheesy Ham Casserole is the perfect recipe to use it up!
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Servings 8 servings
Calories 528 kcal

Ingredients
  

  • 12 ounces bow tie pasta (farfalle)
  • 1 tbsp butter
  • 10.5 ounce can cream of mushroom soup
  • 1-2 cups diced cooked ham
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 6 ounce can fried onions
  • 12 ounce bag frozen broccoli
  • 1 tbsp Dijon mustard
  • 1 tbsp salt
  • Pepper to taste
  • 1 tsp ground sage
  • 1 tsp mustard powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
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Instructions
 

  • Preheat oven to 350°F
  • Bring a pot of water to boil and add 1 tbsp salt. Add the pasta and cook 7 minutes. Add in the frozen broccoli and cook an additional 3 minutes together. Drain and return to the pot.
  • Meanwhile, add butter to a large pan over medium high heat. When it’s melted add the onions and pepper and cook 5-7 minutes until softened.
  • Add the ham and garlic and cook another minute. Add in the cream of mushroom soup, milk and cheddar cheese. Stir until the cheese is melted and saucy. Combine the sauce with the pasta and broccoli and mix well.
  • Pour into a greased 9×13 baking dish. Bake 20 minutes.
  • Top with the fried onions and bake an additional 5 minutes until golden brown.

Video

Notes

Nutrition information is provided as a courtesy and may vary.
  • any “cream of” soup works, If you don’t have cream of mushroom, use cream of chicken, cream of celery, etc. 
  • If you don’t have ham, cooked chicken or turkey works great too!
  • Substitute any cheese you have on hand. Colby and Monterey jack would be great, gouda, gruyere, or Swiss are all great swaps. 
  • I don’t add extra salt to the casserole because the ham is so salty on its own. But feel free to season to your taste.

Nutrition

Calories: 528kcalCarbohydrates: 50gProtein: 20gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 48mgSodium: 1767mgPotassium: 429mgFiber: 3gSugar: 4gVitamin A: 644IUVitamin C: 39mgCalcium: 278mgIron: 1mg
Keyword alfredo pasta, breakfast casserole, Easter, ham, holidays, leftovers
Tried this recipe?Let us know how it was!

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