Deluxe Ham Casserole – A Cozy, Creamy, Family‑Friendly Bake

 

 

This Deluxe Ham Casserole is the perfect way to turn leftover ham into a warm and comforting meal everyone will love. Tender pasta, savory ham, vegetables, and a rich, creamy sauce come together under a golden, buttery crumb topping. 

It’s easy to make, budget‑friendly, and ideal for busy weeknights or cozy winter suppers. If you’re looking for a hearty, old‑fashioned casserole that delivers big comfort with simple ingredients, this one’s a keeper.

 

I adapted this recipe from one which I found online. I had originally wanted to make a ham and potato pie recipe but ended up not having the ingredients I needed, and it was too cold and snowy to go out, so I made do with what I had in the house.

This was really lovely. The sauce was rich and creamy with a good cheese flavor. That is all down to the type of cheese used. Make sure you use a well flavored one that will stand up to the other flavors in the casserole and yet not overpower them.

I did add a bit extra ham and peas and sauce. I had cut the original recipe in half but kept the amounts of everything but the pasta the same as the larger recipe for the most part.  I wanted a casserole that was rich and creamy.  This turned out beautifully. Not dry in the least. I really hope you will be inspired to give it a go with some of your leftover holiday ham!

 

INGREDIENTS NEEDED

TO MAKE

DELUXE HAM CASSEROLE

There is nothing complicated about this casserole. It is simple and easy to make and delicious. It also enables a small amount of ham to go a very long way.

• 1 1/2 cups (175g) dry macaroni noodles
• 1 TBS (15g) butter
• 1 cup (250g) cubed baked ham
• 1 medium onion, peeled and chopped
• 2 tsp minced garlic
• 2 cups (180g) grated sharp cheddar cheese
• 1 tin condensed cream of celery soup, undiluted (10.5 oz/298g)
• 1 cup (140g) frozen peas, unthawed
• 1 cup (244g) whole milk
• 1/2 cup (120g) sour cream
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3 ounces (85g) French fried Onions, crushed
• salt and black pepper to taste

 

I used elbow macaroni but any pasta shape that will hug and hold the sauce will work well. Just cook to al dente according to the package directions.

I used salted butter as that is all I keep in my house.

I used leftovers from a small dinner ham, cubed.

I like a sharp cheddar cheese for the best flavor, but you can use any kind of well flavored cheese that you like and enjoy with good melting properties.  Swiss is nice, as is Colby or Monterey Jack.

I used frozen organic petit pois.  No need to thaw them out first.

I used whole milk as that is what I keep in the house. It also adds a special richness to the sauce along with full fat sour cream.

Use onion and garlic POWDER not salts.

French Fried Onions are what is called fried crispy onions in the U.K.  You will find them in the salad section of the grocery store near the salad dressings and fixings. Alternately you can use buttered crumbs, bread or cracker.

 

HOW TO MAKE DELUXE HAM CASSEROLE

This is really very simple to make and goes together really quickly. This casserole is an excellent use of leftover baked ham.

1. Put a lightly salted pot of water onto the boil. Once it boils add the macaroni noodles and cook until al dente according to the package directions. Drain well, Rinse with cold water and drain again. (Rinsing the pasta and then letting it drain again helps to prevent the macaroni from sticking together in clumps.)
2. While the macaroni is cooking, preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish. (Mine is 7 by 11 inches in size.) (You will want a casserole dish that is shallow but large enough to hold all of your ingredients comfortably.)
3. Melt the butter in a skillet over medium heat. Add the onions and the ham. Cook, stirring frequently until the onions have softened without coloring. Add the garlic and cook for a minute or two longer, again without coloring. (Make sure you don't let the onions or garlic color as they can give an unappealing color and taste to the dish if they are overdone.)
4. Whisk in the undiluted soup, frozen peas, milk, sour cream, onion and garlic powders and the cheese. Mix well together. Fold in the cooked and drained macaroni. (Make sure you use powders and not SALTS,)
5. Spread this mixture evenly into the baking dish. (Spread evenly for even baking.)
6. Bake uncovered for 35 minutes. Sprinkle with the crushed crispy fried onions. Return to the oven and bake for a further 5 minutes until bubbling and golden brown. (If you would rather you can top with buttered bread or cracker crumbs rather than the onions.)
7. Serve hot.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe thoroughly several times before beginning to help familiarize yourself with any ingredients, equipment or methods used.
• Assemble all of your ingredients together before you begin. This can help to prevent you from leaving anything important out.
• Cut your ham into small bite sized pieces. I cut mine into 1/2-inch cubes
• Use a pasta that hugs and holds the sauce.
• Use a well flavored cheddar cheese. I like to use a strong/sharp cheddar.
• If you are not a fan of French-fried crispy onions, then you can use a buttered breadcrumb or cracker crumb topping.
• If desired, you can use a mix of peas and corn as your vegetable or even the equivalent in a frozen vegetable mix with peas, corn and carrots.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE ELBOW MACARONI?

Not at all you can use any kind of pasta you wish to use, in the same quantity.  I do recommend you use a pasta which hugs and holds the sauce rather than one which allows the sauce to slip off.

DO I NEED TO USE FROZEN PEAS?

Not at all. Any vegetable would work in this tasty casserole. Broccoli is especially good with the ham.

MUST I USE CREAM OF CELERY SOUP?

Any kind of "Cream of" soup works well. Use what you enjoy. If you are not a fan of canned condensed soup, I have provided a recipe for an alternative you can make yourself.

CAN THIS BE MADE AHEAD OF TIME?

Yes, you can totally make this ahead of time. Put it together, cover with some cling film and refrigerate until about half an hour before you wish to begin baking it.  Take out of the fridge. Preheat your oven and bake as per the recipe instructions. If the casserole is really cold it may take a bit longer to bake. Judge accordingly.

CAN THIS BE FROZEN?

Yes, this can successfully be frozen before or after baking.  Wrap the casserole in cling film and then in aluminum foil. Label and date. Freeze.  It will keep frozen for up to six months. Thaw in the refrigerator overnight and then bake as per the recipe instructions.

CAN THIS RECIPE BE DOUBLED?

Yes, you can double this recipe to feed eight people rather than four. You can also use equal parts of cooked chicken and ham to make a cordon bleu type of casserole.

 

A FEW MORE DELICIOUS WAYS

TO USE UP

LEFTOVER BAKED HAM

Can you ever have too many recipes to use up cooked ham? I think not!

DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.  I love this and could eat it with a spoon. 

HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. It's delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. It's fabulous any which way! 

HAWAIIAN HAM AND BEANS -This simple casserole is an excellent way to use up leftover cooked ham. It goes together very quickly and is delicious. This recipe can also very easily be doubled. 

  

Pin this recipe to your Main Dish, Casseroles or Ham boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: 4 servings

Author: Marie Rayner

Deluxe Ham Casserole

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A delicious casserole designed to use up leftover ham in the most delicious way possible.

Ingredients

• 1 1/2 cups (175g) dry macaroni noodles
• 1 TBS (15g) butter
• 1 cup (250g) cubed baked ham
• 1 medium onion, peeled and chopped
• 2 tsp minced garlic
• 2 cups (180g) grated sharp cheddar cheese
• 1 tin condensed cream of celery soup, undiluted (10.5 oz/298g)
• 1 cup (140g) frozen peas, unthawed
• 1 cup (244g) whole milk
• 1/2 cup (120g) sour cream
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3 ounces (85g) French fried Onions, crushed
• salt and black pepper to taste

Instructions

1. Put a lightly salted pot of water onto the boil. Once it boils add the macaroni noodles and cook until al dente according to the package directions. Drain well, Rinse with cold water and drain again.
2. While the macaroni is cooking, preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish. (Mine is 7 by 11 inches in size.)
3. Melt the butter in a skillet over medium heat. Add the onions and the ham. Cook, stirring frequently until the onions have softened without coloring. Add the garlic and cook for a minute or two longer, again without coloring.
4. Whisk in the undiluted soup, frozen peas, milk, sour cream, onion and garlic powders and the cheese. Mix well together. Fold in the cooked and drained macaroni
5. Spread this mixture evenly into the baking dish.
6. Bake uncovered for 35 minutes. Sprinkle with the crushed crispy fried onions. Return to the oven and bake for a further 5 minutes until bubbling and golden brown.
7. Serve hot.

Notes

If you really cannot abide tinned soup, you can make yourself a cream sauce to use in it's place using 1 1/2 TBS butter, 1 1/2 TBS flour and 3/4 cup (180ml) milk and 3/4 cup (180ml) chicken stock. Cook until thick. Season to taste with salt and black pepper.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.