Leftover Cheesy Ham Casserole
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.
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.
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!
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.
Did you make this recipe? Take a picture and tag me @StephGigliotti and
#StephRealLife. I would absolutely love to see your finished dish!
Leftover Cheesy Ham Casserole
Equipment
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
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
- 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.
