Looking for an easy and delicious weeknight meal? This Creamy Ham & Swiss Cheese Casserole is the perfect solution! It’s simple to make and always a hit with my picky kiddos. Plus, it’s perfect for using up any leftover holiday ham you might have. Warm, comforting, and oh so creamy—this casserole is the perfect meal for a chilly night. Filled with smoky ham and savory Swiss cheese, it’s sure to hit the spot! Plus, it’s super easy to make!
Why I Love this Casserole
Comfort, ease of preparing, and flavor are a few reasons I love this ham casserole. Ham and Swiss cheese pair together so well so I figured why not combine these in a casserole? During the holidays, ham is always in abundance here so this dish is ideal for leftovers. I also love the sour cream based sauce with a little mustard for flavor-definitely hits the taste buds just right!
How to Make Ham & Swiss Casserole
Did I mention how easy this meal is to make? Find everything you need in the printable recipe card below, but here is a visual of the steps.
Sauté the ham, and veggies in a skillet.
Boil the egg noodles until tender.
Shred the Swiss cheese blocks for meltability and creaminess –way better than packaged cheese.
Combine the sauce ingredients.
Drain egg noodles and add them to the casserole dish.
Mix in the chopped ham, veggies, and sauce.
Top with remaining swiss, and sprinkle reserved ham, peppers, and onions over the top.
Bake for 15 minutes uncovered.
After 15 minutes, carefully remove the casserole from the oven, and top with fried onion strings.
Return the dish to the oven, and bake for an additional 5 minutes. Serve warm.
Ham – You can use 2 cups of any type of precooked ham you may have. A two pack of ham small steaks is just enough for this meal.
Cheese – While Swiss is delicious (in my opinion), you can use any cheese you might love. I so suggest using fresh shredded blocks for the creamiest casserole. Store-bought pre-shredded cheeses are loaded with chemicals to prevent sticking.
Sauce – I used a sour cream based sauce, but other have made a similar dish with 4 cans of cream of mushroom and 1/2 cup of sour cream. Additionally, béchamel (white sauce) can be used as well. Just be sure to have 2 cups of sauce regardless of what you prefer.
Spices – You can add whatever your family enjoys to the sour cream if you prefer a different flavor profile other than black pepper and spicy mustard.
How to Store
Store any cooled leftovers of this casserole in an airtight container in the refrigerator for up to 4 days.
If you would like to freeze this casserole before baking, I suggest using an aluminum disposable pan with a lid and multiple layers of foil and plastic wrap to prevent freezer burn. Simply assemble and do not bake–add onion strings the day you prepare it.
More Tasty Casseroles
Creamy Ham & Swiss Cheese Casserole
- oven (adjusted to the center rack position)
- 11" x 13" casserole dish
- 5-quart stockpot
- large skillet
- Measuring Cups & spoons
- cutting board & knife
- 12 ounces wide egg noodles boiled until al dente
- 2 ham steaks cubed
- 1 large onion peeled and diced
- 1 large red bell pepper cleaned, and diced
- salt & pepper to taste
- 2 tablespoons olive oil
- 16 ounces sour cream full fat
- 2 tablespoons spicy brown mustard
- 16 ounces swiss cheese shredded
- ½ cup fried onion strings
- In a skillet, over medium heat, add olive oil, diced ham, onion, and pepper. Season with a little ground black pepper, and sauté until the onions are slightly golden brown and translucent.
- In a 5-quart pot, bring water to a boil and add egg noodles. Cook until al dente stirring every few minutes.
- In food processor, use the cheese shredding attachment to shred cheese; set aside.
- In a small bowl, add sour cream, additional pepper, and mustard; combine.
- Drain egg noodles and add them to the casserole dish. Pour over the sautéed ham and veggies (reserve a half cup for topping), half the swiss cheese, and the sour cream sauce; mix to combine.
- Top with remaining swiss, and sprinkle reserved ham, peppers, and onions over the top. Bake at 350° F. for 15 minutes uncovered. After 15 minutes, carefully remove the casserole from the oven, and top with fried onion strings. Return the dish to the oven, and bake for an additional 5 minutes. Serve warm.