Ham and Swiss Casserole

Introduction

If you’re searching for a hearty and delicious comfort food that comes together with minimal effort, this Ham and Swiss Casserole is going to be a new favorite. It’s a creamy noodle casserole layered with tender diced ham, gooey Swiss cheese, and sweet peas, all baked until bubbly and golden on top. Perfect for using up leftover ham after a holiday meal, this dish is simple, satisfying, and versatile enough to fit into any weeknight dinner rotation.

My recipe story

This recipe came about after one Easter holiday when I found myself with more leftover ham than I knew what to do with. Sandwiches and soups were already on repeat, so I wanted something different—something that felt special but also simple enough to throw together on a weeknight. That’s how this Ham and Swiss Casserole was born. Combining tender egg noodles with the classic pairing of ham and Swiss cheese seemed natural, and adding peas gave it a pop of color and sweetness. Since then, it’s become a family staple and one of my go-to comfort meals whenever I want something warm, cheesy, and filling on the table in under an hour.

Ingredient breakdown

This recipe is built around a few simple but flavorful ingredients that work beautifully together. Each plays a role in creating a creamy, cheesy casserole with just the right balance of savory, sweet, and hearty textures.

Egg noodles: These cook up soft and tender, making them the perfect base for casseroles. Their broad, slightly curly shape holds onto the creamy sauce well, ensuring every bite is flavorful.

Ham: Diced cooked ham adds a smoky, savory punch. It’s a fantastic way to make use of leftovers, but you can also buy pre-diced ham at the store if you don’t have any on hand.

Swiss cheese: Known for its nutty, slightly sweet flavor, Swiss cheese melts beautifully and complements ham perfectly. Its creaminess ties everything together into a cozy, comforting casserole.

Peas: Frozen peas are a staple for casseroles. They add freshness, a pop of sweetness, and a burst of color to the dish, balancing out the richness of the ham and cheese.

Equipment you’ll need

• Large pot for boiling noodles
• Colander for draining pasta
• Mixing bowl for combining ingredients
• Wooden spoon or spatula for mixing
• 9×13-inch baking dish
• Cheese grater (if shredding cheese)
• Measuring cups and spoons
• Aluminum foil (optional, for covering)

Step-by-step directions

Step 1: Cook the egg noodles. Bring a large pot of salted water to a boil, then cook the egg noodles according to package directions until just al dente. Since they will continue to cook in the oven, you don’t want them too soft. Drain well and set aside while you prepare the rest of the casserole ingredients.

Step 2: Prepare the ham and peas. Dice your cooked ham into bite-sized pieces. If you’re using frozen peas, run them under warm water to quickly thaw them. Drain any excess water to prevent a soggy casserole later.

Step 3: Make the creamy mixture. In a large mixing bowl, combine the cooked noodles, diced ham, thawed peas, and shredded Swiss cheese. Add a can of cream of mushroom or cream of chicken soup (or a homemade white sauce if you prefer). Stir everything together until evenly coated and well combined.

Step 4: Assemble the casserole. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the noodle mixture evenly into the dish. If desired, top with extra shredded Swiss cheese and a sprinkle of breadcrumbs for a golden, crispy topping.

Step 5: Bake until golden and bubbly. Cover the dish loosely with foil and bake at 350°F (175°C) for about 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Let the casserole rest for a few minutes before serving.

Variations & substitutions

This recipe is wonderfully versatile and easy to adapt to what you have on hand. Here are some tasty variations:

• Swap Swiss for cheddar, mozzarella, or provolone for a different flavor profile.
• Use turkey, chicken, or even sausage instead of ham.
• Add vegetables like broccoli, carrots, or spinach for extra nutrition.
• Replace cream of mushroom soup with cream of celery or homemade béchamel sauce.
• Top with crushed Ritz crackers or potato chips for a crunchy finish.

Storage, freezing & make-ahead

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 325°F until heated through.

Freezing: This casserole freezes beautifully. Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Make-ahead: You can prepare the casserole up to 24 hours ahead, cover, and refrigerate. Just add an extra 10–15 minutes to the baking time since it will be chilled.

Serving ideas & pairings

This Ham and Swiss Casserole is hearty enough to be the star of the meal, but it also pairs beautifully with lighter sides. Here are some ideas:

• A crisp green salad with vinaigrette to balance the richness.
• Steamed vegetables like broccoli, carrots, or green beans.
• Garlic bread or crusty dinner rolls to soak up the creamy sauce.
• A glass of white wine such as Chardonnay or Pinot Grigio for adults.
• Fresh fruit salad for a refreshing finish.

FAQ

Can I use fresh peas instead of frozen? Yes, fresh peas work great. Just blanch them briefly before adding to the casserole.

What other cheese works well in this recipe? Cheddar, Gruyère, or Monterey Jack are delicious alternatives if you don’t have Swiss cheese.

Can I make this recipe without canned soup? Absolutely. Substitute with 2 cups of homemade béchamel or white sauce.

Is this casserole gluten-free? Not as written, but you can swap egg noodles for gluten-free pasta and use gluten-free cream soup.

Can I double the recipe? Yes! This recipe easily doubles to feed a crowd. Just use a larger baking dish or two 9×13-inch pans.

Final thoughts

This Ham and Swiss Casserole is everything you want in a comfort food dish: creamy, cheesy, satisfying, and easy to prepare. Whether you’re cooking for a weeknight family dinner, using up leftovers, or planning a freezer meal for later, this recipe delivers every time. With simple ingredients, customizable options, and foolproof results, it’s a dish you’ll find yourself making again and again. Try it once, and it just might become one of your family’s most requested meals.

Ham and Swiss Casserole

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A creamy, cheesy casserole made with tender egg noodles, savory ham, Swiss cheese, and peas. Perfect for using up leftover ham and feeding the family with ease.

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Ingredients

Scale 1x2x3x

• 3 cups cooked egg noodles

• 2 cups diced cooked ham
• 1 cup frozen peas, thawed

• 2 cups shredded Swiss cheese

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1/2 cup milk

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs (optional topping)

• 2 tablespoons butter, melted (optional, for topping)

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large pot, cook egg noodles until al dente. Drain and set aside.

3. In a mixing bowl, combine noodles, ham, peas, Swiss cheese, soup, milk, garlic powder, and pepper. Stir until evenly coated.
4. Pour mixture into prepared baking dish and spread evenly. If desired, mix breadcrumbs with melted butter and sprinkle on top.

5. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden. Let rest 5 minutes before serving.

Notes

This casserole can be made ahead and refrigerated up to 24 hours before baking. Leftovers keep well for 3–4 days in the fridge or can be frozen up to 3 months. Serve with a crisp green salad or garlic bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American