Creamy Ham and Noodle Casserole From Scratch (No Soup Required!)

Perfect your homemade ham and noodle casserole with this simple, from-scratch recipe that skips the canned soup. Ready in just 45 minutes!

Key Takeaways:

• Make a rich, creamy casserole without processed ingredients
• Use leftover ham to create a budget-friendly family meal
• Master an easy homemade cheese sauce
• Customize with your favorite vegetables

Why Make Casserole Without Canned Soup?

Missing cream soup for your ham and noodle casserole? No problem! This recipe shows you how to make a rich, creamy sauce from scratch that tastes even better than the canned version. You’ll learn how to create a delicious comfort food dish using simple ingredients you likely have in your kitchen.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Calories: 460 per serving

Equipment Needed

• 9×13 inch baking dish
• Large pot for cooking noodles
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Cheese grater

Ingredients

For the Noodles and Ham:

• 12 oz wide egg noodles
• 3 cups diced ham
• 2 cups frozen peas and carrots

For the Homemade Cream Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2½ cups whole milk
• 1 cup chicken broth
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• Salt to taste

For the Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese

Step-by-Step Instructions

Preparation Phase (15 minutes)

1. Preheat your oven to 350°F (175°C)

• Allow at least 10 minutes for the oven to fully heat
• Place the oven rack in the middle position
• TIP: If your oven has hot spots, plan to rotate the dish halfway through baking

1. Grease your 9×13 inch baking dish

• Use butter or cooking spray to thoroughly coat bottom and sides
• Pay extra attention to corners where food tends to stick
• TIP: A light colored metal or glass dish works best for even heating

1. Fill a large pot with water for noodles

• Use at least 4 quarts of water
• Cover the pot with a lid to boil faster
• Place on your largest burner on high heat
• TIP: Hot water from the tap will boil more quickly than cold

1. Prepare your ingredients (“mise en place”)

• Measure all ingredients before starting
• Place ingredients in small bowls or measuring cups
• Dice ham into ½-inch cubes if not already diced
• Grate cheese if using block cheese
• TIP: Room temperature milk and cheese will blend better

Noodle Preparation (10-12 minutes)

1. Cook the noodles properly

• Once water is at a rolling boil (large bubbles rising steadily)
• Add 1 tablespoon salt to the water
• Add noodles slowly, stirring gently to prevent sticking
• Set a timer for 2 minutes less than package directions
• TIP: Stir occasionally during cooking to prevent clumping

1. Test noodle doneness

• Remove one noodle with a fork
• Let it cool slightly
• It should be slightly firmer than you’d normally eat
• This is called “al dente”
• TIP: The noodles will cook more in the casserole

1. Drain the noodles

• Place a colander in clean sink
• Carefully pour noodles into colander
• Do not rinse! The starch helps sauce stick
• Give the colander a gentle shake to remove excess water
• TIP: Keep your face away from the steam while draining

1. Return noodles to pot

• Transfer back to the cooking pot
• Add a tiny drizzle of olive oil (optional)
• Stir gently to prevent sticking
• Set aside while making sauce
• TIP: Cover pot to keep noodles warm

Making the Cream Sauce (10-12 minutes)

1. Start the roux (butter-flour mixture)

• Place medium saucepan on burner over medium heat
• Add 4 tablespoons butter
• Let butter melt completely but not brown
• Watch for foaming to subside
• TIP: Use a heavy-bottomed pan to prevent burning

1. Add flour to make roux

• Sprinkle 4 tablespoons flour over melted butter
• Whisk constantly to combine
• Keep whisking for exactly 1 minute
• Mixture should look like wet sand
• TIP: Use a timer to avoid over-cooking the roux

1. Add liquids carefully

• Remove pan from heat
• Pour in about ½ cup of milk while whisking constantly
• Once smooth, add remaining milk gradually
• Add chicken broth in the same manner
• TIP: If lumps form, whisk vigorously or strain

1. Cook the sauce

• Return pan to medium heat
• Whisk constantly while sauce heats
• Cook 3-4 minutes until sauce thickens
• You’ll know it’s ready when it coats the back of a spoon
• TIP: Draw your finger across the spoon – line should hold

1. Add cheese and seasonings

• Remove pan from heat completely
• Add cheese in 3-4 portions, stirring between each
• Add garlic powder, onion powder, and pepper
• Taste and add salt as needed
• TIP: Sauce will thicken more as it cools

Assembly (5 minutes)

1. Combine main ingredients

• Pour sauce over noodles in pot
• Add diced ham
• Add frozen peas and carrots (no need to thaw)
• Stir gently but thoroughly to combine
• TIP: Use a rubber spatula to avoid breaking noodles

1. Prepare topping

• In a clean bowl, combine:
  • Panko breadcrumbs
  • Melted butter
  • Grated Parmesan
• Mix with fork until evenly combined
• TIP: Topping should feel like wet sand

1. Transfer to baking dish

• Pour noodle mixture into greased dish
• Spread evenly with spatula
• Tap dish gently on counter to remove air pockets
• TIP: Leave about ½ inch at top for topping

1. Add topping

• Sprinkle breadcrumb mixture evenly
• Start from edges and work toward center
• Use all the topping
• TIP: Don’t press topping down – keep it light and loose

Baking (30 minutes)

1. Cover dish

• Use aluminum foil
• Cover tightly to seal edges
• TIP: Spray foil with cooking spray to prevent sticking to topping

1. Initial bake

• Place in preheated oven
• Set timer for 20 minutes
• Casserole should be bubbling at edges
• TIP: Place a baking sheet under dish to catch any overflow

1. Finish baking

• Carefully remove foil (watch for steam!)
• Return to oven uncovered
• Bake 10 more minutes
• Top should be golden brown
• TIP: If needed, broil for 1-2 minutes for extra color

1. Rest before serving

• Remove from oven carefully
• Let stand 10 minutes before serving
• Check internal temperature reaches 165°F
• TIP: Resting helps sauce thicken and prevents burning

Troubleshooting Tips

• Lumpy Sauce? Strain through fine-mesh strainer and whisk again
• Too Thick? Add warm milk, 2 tablespoons at a time
• Too Thin? Cook a few minutes longer, sauce thickens as it cools
• Noodles Too Soft? Remember to undercook them slightly
• Dry Casserole? Cover tightly with foil while baking

Variations & Substitutions

• Pasta: Use penne, rotini, or other medium pasta shapes
• Meat: Try turkey, chicken, or smoked sausage
• Cheese: Swap cheddar for Swiss, Gouda, or Monterey Jack
• Vegetables: Add broccoli, mushrooms, or corn
• Milk: 2% milk works, but sauce won’t be as creamy

Storage & Reheating

• Refrigerator: Store covered for up to 3 days
• Freezer: Wrap tightly and freeze for up to 2 months
• Reheating:
• Thaw overnight if frozen
• Heat covered at 350°F until hot (about 20 minutes)
• Add a splash of milk if needed

Safety Notes & Tips

• Internal temperature should reach 165°F
• Cool completely before refrigerating
• Don’t leave at room temperature over 2 hours
• Use fresh, well-sealed ingredients
• Check cheese and milk expiration dates

Pro Tips for Success

• Grate cheese yourself for better melting
• Let sauce cool slightly before adding cheese
• Don’t skip the breadcrumb topping
• Use room temperature milk for smoother sauce
• Season each layer for best flavor

Remember: This ham and noodle casserole without soup is about building flavors from scratch. Take your time with the sauce, and you’ll have a delicious meal that’s worthy of any family dinner!