Creamy Ham Noodle Bake: Weeknight Comfort, Zero Fuss

You know those nights when your brain says “takeout” but your wallet screams “not today”? This is the fix.

Creamy Ham Noodle Bake hits the table fast, uses what you already have, and tastes like the cozy casserole your grandma made—if grandma had Wi-Fi and better seasoning.

It’s rich without being heavy, cheesy without being greasy, and crisp-topped enough to feel fancy.

Bonus: it turns leftover ham into a full-blown victory lap.

The Special Touch in This Recipe

This bake leans on a silky, quick stovetop sauce boosted with sour cream and Dijon for tang, and chicken broth for depth. A little frozen peas and sautéed onions keep it bright and balanced—yes, vegetables in a comfort classic that actually taste good.

The showstopper is the topping: buttery crushed crackers plus sharp cheddar for a golden, crunchy finish. It’s the kind of detail that makes people politely fight over corner pieces.

Creamy Ham Noodle Bake: Weeknight Comfort, Zero Fuss

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 8 oz wide egg noodles

• 2 tbsp unsalted butter

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 1/2 cups low-sodium chicken broth

• 3/4 cup milk (whole or 2%)

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 tsp Dijon mustard

• 1/2 tsp kosher salt, plus more to taste

• 1/2 tsp black pepper

• 1/2 tsp onion powder

• 1/4 tsp paprika

• 2 cups diced cooked ham

• 1 cup frozen peas (no need to thaw)

• 1 1/2 cups shredded cheddar cheese, divided

• 1/2 cup crushed butter crackers or panko

• 1 tbsp melted butter (for topping)

• Fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

• Boil the noodles: Bring a large pot of salted water to a boil. Cook egg noodles until just shy of al dente (1 minute less than package). Drain and set aside.
• Sauté aromatics: In a large skillet or saucepan, melt 2 tbsp butter over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
• Build the roux: Sprinkle in flour and stir for 1 minute. It should look like a paste and smell nutty—not burned, please.
• Whisk in liquids: Gradually pour in chicken broth while whisking, then add milk. Simmer 2–3 minutes until slightly thickened and creamy.
• Add the tang and spice: Off heat, whisk in sour cream and Dijon. Season with salt, pepper, onion powder, and paprika. Taste and adjust—your sauce, your rules.
• Combine the good stuff: Stir in ham, frozen peas, and 1 cup of the cheddar. Fold in cooked noodles until everything is coated and friendly.
• Prep the bake: Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheddar.
• Crunchy crown: Mix crushed crackers with melted butter and sprinkle evenly over the casserole.
• Bake: Cook at 375°F (190°C) for 15–20 minutes, until bubbling at the edges and the top is golden.
• Rest and garnish: Let it sit 5 minutes (yes, patience) so it sets. Finish with parsley if you’re feeling extra.

Storing & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge.
• Reheat: Oven at 325°F, covered, 15–20 minutes.
  

  For single servings, microwave 60–90 seconds, then finish under a broiler or air fryer for crunch, FYI.

• Moisture rescue: Add a splash of milk or broth before reheating to revive creaminess.

Why This is Good for You

• Protein-packed: Ham and dairy bring solid protein that keeps you full and focused.
• Balanced comfort: Carbs from noodles for energy, plus peas for fiber and micronutrients.
• Smart satisfaction: A small amount of fat and cheese makes it satisfying, so smaller portions still hit the spot. Portion control without the sad salad vibes.

Nutrition Stats

Per serving (approximate, 1/6 of recipe): 520 calories, 28g protein, 54g carbs, 20g fat, 3g fiber, 1,090mg sodium.

Numbers will vary based on your ham, cheese, and noodle brands.

• Make it lighter: Use Greek yogurt instead of sour cream, reduce cheese to 1 cup total, and swap in whole-wheat noodles.
• Lower sodium: Choose low-sodium broth and ham, and taste before adding extra salt. Your blood pressure will send a thank-you card.

What Can Go Wrong

• Dry casserole: Overcooking noodles or baking too long.
  

  Solution: slightly undercook noodles and pull from the oven when just bubbling.

• Grainy sauce: Boiling after adding sour cream. Keep heat moderate and stir off heat when adding dairy.
• Bland results: Ham varies in saltiness and flavor.
  

  Taste the sauce and adjust salt, pepper, and Dijon before assembling.

• Soggy topping: Not enough butter in crumbs or covering the dish tightly. Use the buttered crumb ratio and bake uncovered for crispness.

Creative Twists

• Mushroom umami: Add 8 oz sautéed cremini with the onions for depth and a little luxe vibe.
• Broccoli cheddar remix: Swap peas for 2 cups small broccoli florets, lightly steamed.
  

  Extra cheddar never hurt anyone (well, maybe your jeans).

• Smoky heat: Stir in 1/2 tsp smoked paprika and a pinch of red pepper flakes. Spicy ham?
  

  Yes, please.

• Gruyère upgrade: Replace half the cheddar with Gruyère or Swiss for a croque-monsieur energy.
• Gluten-free path: Use GF egg noodles, cornstarch instead of flour (1 tbsp), and GF crackers for the topping.
• Veg-forward: Add spinach, corn, or diced roasted red peppers for color and sweetness.

FAQ

Can I use canned soup instead of making the sauce?

Yes, use one 10.5-oz can cream of chicken plus 1/2 cup milk. The homemade sauce tastes fresher and lets you control sodium, but convenience has its days.

What if I don’t have sour cream?

Plain Greek yogurt works great.

It adds tang and protein, and no one will notice the swap—except your macros.

Can I make this ahead?

Assemble up to 24 hours in advance, cover, and refrigerate. Add the crumb topping just before baking and extend bake time by 5–10 minutes.

Which ham is best?

Leftover baked ham is ideal, but deli ham (thicker cut) or smoked ham steak also works.

Trim excessive fat and dice into small, even pieces for best texture.

Can I use a different pasta?

Absolutely. Rotini, penne, or shells are great.

Just cook to shy of al dente so they don’t turn to mush, IMO.

How do I make it kid-friendly?

Skip the Dijon and paprika, use mild cheddar, and chop the peas smaller or swap with corn. Still creamy, still devourable.

Wrapping Up

Creamy Ham Noodle Bake is the no-drama dinner that actually delivers: quick to assemble, budget-smart, and crowd-approved.

It transforms leftovers into something craveable, with a sauce so smooth you’ll swear it simmered all day. Keep it classic or tweak it with your favorite veggies and cheeses—either way, you’ll get weeknight gold with minimal effort.

Now call dibs on the crispy corners before someone else does.