Ham Casserole is one of those yummy cheesy dishes that just scream home-cooked comfort. This casserole is made with ham and pasta tossed in a creamy cheesy sauce (much like a mac and cheese)!

This is a great dish to make that leftover ham stretch to satisfy a crowd. Add in broccoli or leftover veggies!

spoonful of Cheesy Ham Casserole

Ingredients  in Ham Casserole

  • Ham: Use leftover diced ham or you can purchase ham steaks at the grocery store.
  • Pasta: Any medium shape works. Try rotini, farfalle, shells, or penne.
  • Sauce: The sauce is homemade but doesn’t take that long. A little thyme and Dijon are the perfect addition to this leftover ham casserole .
  • Cheese: With 3 types of cheese (cheddar, gruyere and parmesan cheeses) this is a tasty dish. You can use whatever cheeses you have on hand but you’ll want to ensure one has a bit of a sharper flavor.

Finally, a topping of buttered Panko bread crumbs with cheese provides some welcome crunch-appeal.

Cheesy Ham Casserole with cheese being poured on


Substitute to your heart’s content with the cheeses and pasta! Any kind of pasta will work for ham noodle casserole. Shells are my favorite, they cup and hold the cheese sauce!

Add in veggies if you’d like! Leftover steamed or roasted broccoli, frozen peas, Brussels sprouts, or even cauliflower work in this recipe.

How to Make Ham Casserole

Homemade Cheese Sauce is easy to make and creates great flavor for this casserole. The sauce for this recipe starts with a roux.

Pre-shredded cheese can have starches added to keep it from clumping so it may not melt as well. For this sauce, it’s best to shred your own cheese.

Cheesy Ham Casserole in a white dish with shredded cheese on the side

Prep & Bake

  1. Melt butter in a large pot. Whisk in flour and cook for about a minute (per recipe below). Slowly whisking in the milk and to thicken. Add cheese until creamy.
  2. Combine cheese sauce, ham and pasta in a casserole dish.
  3. Top with crumb topping.

Bake until bubbly and the top is browned and crisp.

Cheesy Ham Casserole with breadcrumbs on top

Serve with…

Ham and cheese casserole is creamy stick-to-your-ribs rich with salt from the ham and cheese. Look for a side dish that is light, fresh and sweet or tangy.

A fresh fruit salad, fresh tomato salad or cucumber dill salad would be welcome companions for ham casserole.

More Cheesy Casseroles

spoonful of Cheesy Ham Casserole
4.94 from 30 votes↑ Click stars to rate now!
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Cheesy Ham Casserole

This easy cheesy ham casserole is the perfect way to use up your leftover ham and stretch it to feed a crowd!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings


  • 1 pound medium shells
  • cup butter
  • cup flour
  • 1 ¾ cups milk
  • 1 cup light cream 10-12% M.F.
  • ½ teaspoon dijon
  • 1 teaspoon onion powder
  • ¼ teaspoon thyme
  • salt & pepper to taste
  • 3 cups sharp cheddar divided
  • 1 cup gruyere cheese
  • 2 tablespoons parmesan cheese
  • 2 cups diced ham


  • 2 tablespoons butter melted
  • ½ cup Panko bread crumbs
  • 1 tablespoon fresh parsley


  • Preheat oven to 400°F. Mix together topping ingredients, set aside.
  • Cook shells al dente according to package directions. Drain well.
  • Meanwhile, melt butter, flour and seasonings in a saucepan. Allow to cook 1 minute.
  • Slowly add in cream and milk while whisking after each addition. The mixture will seem thick at first but will smooth out with each addition.
  • Once all of the cream/milk is added, whisk while bringing to a boil over medium heat. Allow to boil 1 minute.
  • Remove from heat and stir in 2 ½ cups cheddar, gruyere cheese, and parmesan until smooth.
  • Mix cheese sauce with cooked pasta and ham and place in a 9x13 pan. Add topping and remaining ½ cup of cheese.
  • Bake 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.
4.94 from 30 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 678 | Carbohydrates: 53g | Protein: 32g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 126mg | Sodium: 865mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 0.7mg | Calcium: 583mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Ham Casserole in a casserole dish with writing
Ham Casserole ingredients in a casserole dish with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This is delicious, and great for left over ham after the holidays. I’m making it for the third time but I’m never quite sure if I am using the right item when it comes to the Dijon. Should I be using actual spreadable Dijon mustard or is this suppose to be a mustard spice I should be using like ground mustard? Also, do you suggest rinsing the pasta or just draining?

    1. Hi Laura, we use normal dijon mustard in this recipe and you can rinse the pasta if you prefer but it’s not necessary for this recipe.

  2. I thought this was fabulous. Lots and lots of cheese. We ended up dividing it in thirds after it baked. Froze two portions for another day. I didn’t make any changes other than not having any parsley on hand.3 stars

  3. We loved this recipe. The only change I made was I used 1 tsp.of Dijon mustard instead of 1/2 tsp. It. Took 1.5 hours of prep for me and it cooked for 30 minutes. Came out perfect. I have tried several recipes from SWP and am always happy with the results. Thank you for the recipe.5 stars

    1. Hi Brooke, we have only made this recipe as listed but if you want to try doubling the recipe in one casserole dish I would recommend adding 10 minutes to the cooking time and adding additional time as necessary. We dice precooked ham so the main concern is just making sure the recipe is fully heated with a nice golden brown topping before serving!

  4. This was extremely delicious. I used four cups of shredded Kerrygold Dubliner cheese, and sprinkled the Parmesan on top with the panko. Used plain old elbow noodles because they were what I had on hand. Skipped the onion powder, but chopped and sautéed a small onion separately to add to everything. And I added a couple of cups of frozen peas. Go with what sounds good to you and what you have available; if you like it half as much as we did you will be very happy to have made it.5 stars

  5. Can’t wait to try some of these yummy recipes!
    We have a grab’n go … freezer at my store and I will make up some of these for in it. I love that it has the nutritionals included! thank you.

  6. Do you mean to use 21/2 cups EACH of the 3differant cheeses you use for the recipe.
    I LOVE ALL your recipes, would not use any other food site

    1. Thank you Christine! You’ll want to add 2 1/2 cups of the cheddar, and all of the gruyere and parmesan.

    1. You can definitely make this ahead and freeze it, Marcy! When you’re ready to serve it, just thaw on the countertop and then bake at 350°F for 30-45 minutes, covered in foil so it doesn’t dry out.

  7. Anyone have any reheating tips for this? Making it tonight and won’t have as many guests as I thought but would like to serve the leftovers tomorrow.

    1. Hi Chase, I would reheat @ 350°F for 20-30 minutes, covered with tin foil. It might need more or less time depending on how much is left in the dish but that’s a good place to start :)

    1. In a pinch, that will definitely work JS. It might not be quite as creamy but still super delicious.

    1. We haven’t tried this recipe with potatoes but that sounds delicious. Let us know how it turns out Sandra!

  8. Thank you Holly! Your recipes sound great. I have made the Cracker Barrel potatoes and it was wonderful. I like the simple recipes which require the staples we already have in our pantries! So glad I found you on FB! Have a blessed day.. Jan