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!
Contains affiliate links.
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. This casserole would also be delicious with leftover Brown Sugar Glazed Ham.
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- 9×13 baking dish
- 12 ounces of your favorite pasta, I’m using bowties
- ButterРto saut̩ 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. You can add more salt to the casserole per your taste
- Seasonings– Pepper, ground sage, mustard powder, onion powder
How to make it
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 some salt and black pepper to taste and cook 5-7 minutes until softened.Â
Add the ham and garlic and cook another minute. Add in all of the remaining spices plus more salt and pepper to taste, the Dijon mustard, cream of mushroom soup, milk and cheddar cheese. Stir until the cheese is melted and saucy.Â
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.
Enjoy your re-invented leftovers!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
You might also like these recipes
- Ten ways to use up almost empty jars
- Chicken and Rice Casserole
- Cheesy Chicken and Broccoli Pasta
- Stuffed Pepper Pasta Casserole
- Green Bean Casserole from Scratch
Be sure to sign up for our newsletter to get new recipes sent right to your
inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Leftover Cheesy Ham Casserole
Equipment
Ingredients
- 12 ounces bow tie pasta (farfalle) or any short cut pasta
- 1 tbsp salt plus more to taste
- 12 ounce bag frozen broccoli
- 1 tbsp butter
- 1 onion diced
- black pepper to taste
- 1-2 cups cooked ham diced
- 2 cloves garlic minced
- 1 tsp ground sage
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tbsp Dijon mustard
- 10.5 ounce can cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 6 ounce can fried onions
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 salt and black pepper to taste and cook 5-7 minutes until softened.
- Add the ham and garlic and cook another minute. Add in the seasonings-salt and pepper to taste (if desired), sage, mustard powder, and onion powder, Dijon mustard, 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
- any “cream of” soup works, If you don’t have cream of mushroom, use cream of chicken, cream of celery, etc.Â
- 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.Â
- 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.
The recipe didn’t say when to add the spices. I assumed with the cream of mushroom, milk and cheese mixture. Love all your recipes!!
Oh my gosh (face palm) So sorry, you are correct, they are added with the soup. I updated the recipe, thank you!