Need a quick and easy recipe for your leftover ham?

This ham casserole recipe combines pasta and ham in an easy, from-scratch cheese sauce. It’s topped with buttery bread crumbs for a great family meal.

baked Cheesy Ham Casserole

Ingredients for Ham Casserole

  • Ham Use leftover diced ham or diced ham steaks.
  • PastaAny medium shape works. Try rotini, farfalle, shells, or penne.
  • SauceButter, flour, milk, and cream are the base of this homemade sauce. I add thyme and Dijon mustard for flavor.
  • CheeseThis recipe uses a combination of cheddar, gruyere (or Swiss cheese), and parmesan cheeses. You can replace the cheeses with what you on hand, however, be sure to include one with a bold flavor.
  • Topping – A topping of buttered Panko bread crumbs adds a crunchy finish to the casserole.
Cheesy Ham Casserole with cheese being poured on

How to Make Ham Casserole

  1. Cook butter & flour in a saucepan per the recipe below.
  2. Slowly whisk in the milk & broth and thicken. Stir in cheese.
  3. Combine cheese sauce, ham, and pasta in a baking dish.
  4. Top with a crumb topping and bake until bubbly.

Variations & Tips

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

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.

Shortcut Sauce

For a shortcut sauce, combine 1 can (10.5oz) of cream of chicken soup, 1 ⅓ cup of milk, 2 ½ cups sharp cheddar, and ½ teaspoon each onion powder, garlic powder, dried thyme leaves, and Dijon mustard.

baked Cheesy Ham Casserole

Serve Ham Casserole with…

Ham and cheese casserole has a rich creamy sauce so it pairs well with a fresh side dish like veggies or salad.

Easy Cheesy Casseroles

Did your family love this Cheesy Ham Casserole? Leave us a rating and a comment below!

close up of Cheesy Ham Casserole
4.95 from 73 votes↑ Click stars to rate now!
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Cheesy Ham Casserole

Stretch your leftover ham even further with this easy cheesy ham casserole. It's the perfect way to feed a crowd!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 servings


  • 1 pound medium shells or rotini or penne
  • cup butter
  • cup all purpose flour
  • 1 teaspoon onion powder
  • ¼ teaspoon dried thyme leaves
  • ½ teaspoon salt & ¼ teaspoon pepper more to taste
  • 1 ¾ cups milk
  • 1 cup half and half or light cream
  • 1 teaspoon Dijon mustard
  • 3 cups shredded sharp cheddar divided
  • 1 cup shredded gruyere or Swiss cheese
  • 2 tablespoons shredded parmesan cheese
  • 2 cups diced ham


  • ½ cup Panko breadcrumbs
  • 2 tablespoons butter melted
  • 1 tablespoon fresh parsley chopped


  • Preheat oven to 400°F. In a small bowl, combine breadcrumbs, butter, and parsley, set aside.
  • Cook the pasta shells al dente according to package directions. Drain well.
  • Meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.
  • Gradually add in milk, half and half, and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.
  • Remove from heat and add 2 ½ cups cheddar, gruyere cheese, and parmesan cheese. Whisk until smooth.
  • Toss the cheese sauce with cooked pasta and ham and transfer to a 9×13 baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.
  • Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.


If you don’t have gruyere, substitute swiss cheese or extra cheddar cheese.
Use leftover ham or purchase a ham steak from the grocery store.
Do not overbake the casserole, or it can dry out. 
4.95 from 73 votes

Nutrition Information

Calories: 580 | Carbohydrates: 44g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 751mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 1mg

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

Course Casserole, Ham, Main Course, Pasta
Cuisine American
Cheesy Ham Casserole with a title
cooked Cheesy Ham Casserole in a dish with writing
close up of Cheesy Ham Casserole with writing
Cheesy Ham Casserole in the dish and close up with a title


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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. What a great recipe! My fussy husband loved it! Easy and fast to make. I just cubed some of the cheese and grated some others. Melted great in the delicious creamy sauce. Excellent directions!5 stars

  2. Mix everything in HUGE pot before adding to the casserole dish. It also helps to have my son hold the pot while putting it in the casserole dish!4 stars

  3. Very easy and had a lot of flavor. My changes were that a sautéed in a little chopped onion in the butter before wishing in the flour. I added about 2/3 c of frozen peas to the last few minutes of the pasta boiling. I also used Swiss instead of Gruyère cheese and a bit more Dijon mustard than was listed.5 stars

  4. my mom made this for years while growing up, but she ground the ham, wow, ham flavor in every bite. makes a whole meal…s5 stars

  5. 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.

  6. 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

  7. 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!

  8. 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

  9. 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.

  10. 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.

  11. 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!

  12. 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