Ham Casserole

Name: Ham Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dry noodles; 2 Tbsp. butter; 2 Tbsp. flour; 1 c. shredded sharp Cheddar cheese; 1 tsp. salt; 1 c. milk; 2 Tbsp. ketchup; 1 Tbsp. Worcestershire sauce; 2 c. cut up ham; 1 c. peas; 1 Tbsp. butter; 1/4 c. bread crumbs

Eats Now Editorial Team · 1080 kcal · General

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Ham Casserole – a delicious recipe with noodles, butter, flour, Cheddar cheese, salt, milk. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 c. dry noodles
2 Tbsp. butter
2 Tbsp. flour
1 c. shredded sharp Cheddar cheese
1 tsp. salt
1 c. milk
2 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
2 c. cut up ham
1 c. peas
1 Tbsp. butter
1/4 c. bread crumbs

1
Cook noodles. In saucepan over low heat, melt butter; add flour, stirring until smooth.
2
Gradually stir in milk until thickened.
3
Remove from heat, add cheese and stir until melted. Add remaining ingredients, except butter and crumbs.
4
Put into casserole.
5
Top with butter and crumbs.
6
Bake at 350u00b0 for 30 minutes or until crumbs are brown.

1080

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. dry noodles, 2 Tbsp. butter, 2 Tbsp. flour, 1 c. shredded sharp Cheddar cheese, and more.

Yes, Ham Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1080 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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