Leftover Ham and Cheese Casserole – Cozy, Cheesy Comfort
Leftover ham sitting in the fridge often turns into an afterthought, but it doesn’t have to. This Leftover Ham and Cheese Casserole turns those extra slices into a warm, creamy, and satisfying dinner. It’s simple enough for a weeknight and crowd-pleasing enough for guests.
With tender pasta, a velvety sauce, and plenty of melty cheese, it tastes like home. Best of all, it’s flexible—use what you have and make it your own.
Leftover Ham and Cheese Casserole - Cozy, Cheesy Comfort
Ingredients
Method
- Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or oil.
- Cook the pasta: Bring a large pot of salted water to a boil.Cook the pasta until just shy of al dente, about 1–2 minutes less than package directions. Drain and set aside.
- Sauté aromatics: In a large skillet or pot over medium heat, warm the olive oil or butter. Add the onion and cook until softened, 4–5 minutes.Stir in the garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the onions and stir for 1 minute to cook off the raw flour taste.
- Build the sauce: Slowly whisk in the milk and broth. Add the Dijon, smoked paprika, pepper, and salt. Bring to a gentle simmer, stirring, until thickened and smooth, 3–5 minutes.
- Stir in cheeses: Remove from heat.Stir in the cheddar and mozzarella until melted and silky. Taste and adjust seasoning, remembering the ham adds salt.
- Combine: Add the cooked pasta, diced ham, and peas to the sauce. Fold gently to coat.Stir in the sour cream or Greek yogurt for extra creaminess.
- Transfer: Pour the mixture into the prepared baking dish and spread evenly.
- Topping: In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle over the casserole for a crisp finish.
- Bake: Bake uncovered for 18–22 minutes, until bubbling around the edges and the topping is golden.
- Rest and serve: Let the casserole rest 5–10 minutes to set. Garnish with parsley and serve warm.
What Makes This Special
This casserole isn’t just a way to use leftovers—it’s a true comfort dish. The sauce is thick and creamy without being heavy, and the ham brings a savory, smoky bite that balances the richness.
You can bake it in one dish, which keeps cleanup easy, and it reheats well, making it perfect for busy weeks. If you’re feeding a family, it’s a great way to stretch budget and time without sacrificing flavor.
Ingredients
- 12 ounces short pasta (penne, rotini, or macaroni)
- 2 cups cooked ham, diced (leftover, trimmed of excess fat)
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup chicken or vegetable broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt (adjust to taste; ham varies in saltiness)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack
- 1 cup frozen peas or mixed vegetables (no need to thaw)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1 tablespoon melted butter (for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or oil.
- Cook the pasta: Bring a large pot of salted water to a boil.Cook the pasta until just shy of al dente, about 1–2 minutes less than package directions. Drain and set aside.
- Sauté aromatics: In a large skillet or pot over medium heat, warm the olive oil or butter. Add the onion and cook until softened, 4–5 minutes.Stir in the garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the onions and stir for 1 minute to cook off the raw flour taste.
- Build the sauce: Slowly whisk in the milk and broth. Add the Dijon, smoked paprika, pepper, and salt. Bring to a gentle simmer, stirring, until thickened and smooth, 3–5 minutes.
- Stir in cheeses: Remove from heat.Stir in the cheddar and mozzarella until melted and silky. Taste and adjust seasoning, remembering the ham adds salt.
- Combine: Add the cooked pasta, diced ham, and peas to the sauce. Fold gently to coat.Stir in the sour cream or Greek yogurt for extra creaminess.
- Transfer: Pour the mixture into the prepared baking dish and spread evenly.
- Topping: In a small bowl, mix panko, Parmesan, and melted butter. Sprinkle over the casserole for a crisp finish.
- Bake: Bake uncovered for 18–22 minutes, until bubbling around the edges and the topping is golden.
- Rest and serve: Let the casserole rest 5–10 minutes to set. Garnish with parsley and serve warm.
Storage Instructions
- Refrigerator: Cool completely, then cover tightly.Store for 3–4 days.
- Freezer: Wrap tightly in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 325°F (165°C) oven, covered with foil, for 20–25 minutes, adding a splash of milk if needed.For single portions, microwave in 45–60 second bursts, stirring between rounds.
Health Benefits
While it’s a comfort dish, you can make it more balanced with a few smart choices. The ham brings protein, which helps keep you full. Adding peas or mixed vegetables boosts fiber, vitamins, and color.
Using Greek yogurt instead of sour cream adds a bit more protein and a gentle tang. If you want to lighten it up, choose reduced-fat milk and go a little lighter on the cheese without losing flavor.
Common Mistakes to Avoid
- Overcooking the pasta: It should be slightly underdone before baking so it doesn’t turn mushy.
- Skipping the roux step: Cooking the flour for a minute keeps the sauce smooth and prevents a raw taste.
- Not tasting the sauce: Ham can be salty. Always taste and adjust seasoning before baking.
- Watery vegetables: If using frozen veggies with ice crystals, shake off excess frost to avoid thinning the sauce.
- Dry topping: Toss panko with melted butter so it crisps instead of burning.
Recipe Variations
- Broccoli Cheddar Version: Swap peas for 2 cups of small broccoli florets (lightly steamed).Use all sharp cheddar for bold flavor.
- Mushroom and Swiss: Sauté sliced mushrooms with the onions and use Swiss or Gruyère in place of mozzarella.
- Potato Swap: Replace pasta with 4 cups of small, parboiled potato cubes for a heartier, scalloped vibe.
- Spinach Artichoke Twist: Stir in 1 cup chopped artichoke hearts and 2 cups fresh spinach until wilted, then proceed.
- Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Top with crushed gluten-free crackers instead of panko.
- Lighter Take: Use 1% or 2% milk, reduce cheese by 1/2 cup, and swap sour cream for nonfat Greek yogurt.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the onions, and use pepper jack cheese.
FAQ
Can I make this ahead?
Yes. Assemble the casserole up to the topping, cover, and refrigerate for up to 24 hours.
Add the topping right before baking. If baking straight from the fridge, add 5–10 minutes to the bake time.
What if I don’t have milk?
Use a mix of broth and half-and-half, or broth and evaporated milk. The sauce may be slightly less creamy with all broth, so add a little extra cheese or Greek yogurt to compensate.
How do I prevent a grainy sauce?
Keep the heat moderate and add cheese off the heat.
Stir until just melted. Boiling the sauce after adding cheese can cause it to split or turn grainy.
Which pasta shape works best?
Short, ridged shapes like rotini, penne, or fusilli hold onto the sauce. Avoid delicate shapes that can break down or long noodles that clump.
Can I use different meats?
Absolutely.
Turkey, chicken, or cooked bacon all work well. If using bacon, reduce added salt and consider a milder cheese to balance the smoky flavor.
How can I make it more veggie-forward?
Double the vegetables and reduce pasta by one-third. Broccoli, cauliflower, bell peppers, spinach, and peas all fit nicely without changing the base recipe.
Is there a way to make it nut-free and kid-friendly?
It’s naturally nut-free.
For picky eaters, use mild cheeses and finely chop vegetables so they blend into the sauce. A little extra mozzarella helps with that melty pull kids love.
What if my ham is very salty?
Rinse the diced ham under cool water and pat dry before adding. Skip added salt in the sauce and use low-sodium broth to balance it out.
Wrapping Up
Leftover Ham and Cheese Casserole turns odds and ends into a cozy, delicious meal with minimal effort.
It’s flexible, forgiving, and always satisfying. Keep the base recipe in your back pocket, then swap veggies, cheeses, and pasta shapes based on what you have. With a crisp topping and creamy center, it’s the kind of dish everyone asks for twice.
