Pennsylvania Dutch Ham & Noodle Stove Top Casserole

Veggie Noodle Ham Casserole Recipe – good way to use up your leftover ham. Just leave the ham out to make it a vegetarian entree. Or make it with turkey.

Cook Time: 30 mins

Servings: 4-6


8 ounces extra wide egg noodles

1 tablespoon vegetable oil

1 lb cooked ham, cubed (about 2 cups)

1⁄2 cup red onion, chopped

1⁄2 teaspoon dried thyme

1⁄8 teaspoon salt

1⁄8 teaspoon white pepper

1 (10 3/4 ounce) can cream of mushroom soup (Campbell’s)

1⁄4 cup milk

2 cups shredded extra-sharp cheddar cheese


  1. Cook the noodles according to the package directions. Drain and slightly butter.
  2. Meanwhile, heat oil in a 4 quart saucepan over medium-high heat. Add onion and saute for 1 minute. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).
  3. Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.
  4. Add the cheese and stir until it melts.
  5. Gently mix in the noodles and cook just until heated through.

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