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!
This recipe was originally published on December 16, 2021, and has been updated on 7/5/26 with improved tips and tricks.
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 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.
Recipe Variations
Ham – You can use 2 cups of any type of precooked ham you may have. A two-pack of small ham steaks also works well.
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 coated in anti-caking agents like cellulose, which prevents them from melting smoothly into a creamy sauce.
Sauce – I used a sour cream based sauce, but others have made a similar dish with 2 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
- Cheesy Taco Pasta
- Cheesy Broccoli Casserole
- Turkey Casserole
- Crab Meat Casserole
- Sweet Potato Casserole
Creamy Ham & Swiss Cheese Casserole
Equipment
- oven (adjusted to the center rack position)
- 11" x 13" casserole dish
- 5-quart stockpot
- colander
- large skillet
- Measuring Cups & spoons
- cutting board & knife
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick spray and set aside.
- In a 5-quart pot, bring water to a boil and add the egg noodles. Cook until al dente, stirring every few minutes.
- While the pasta water comes to a boil, place a large skillet over medium heat. Add the olive oil, diced ham, onion, and red bell pepper. Season with a little ground black pepper, and sauté until the onions are slightly golden brown and translucent.
- In a food processor, use the cheese shredding attachment to shred the Swiss cheese; set aside. (Alternatively, grate by hand using a box grater).
- In a small bowl, combine the sour cream, mustard, and an additional pinch of black pepper.
- Drain the egg noodles well and add them to the prepared casserole dish.
- Pour the sautéed ham and veggies over the noodles, reserving a ½ cup of the ham and veggie mixture for the topping. Add half of the shredded Swiss cheese and the sour cream sauce. Toss everything together until evenly combined.
- Top the casserole with the remaining Swiss cheese, and sprinkle the reserved ham, peppers, and onions evenly over the top.
- Bake uncovered for 15 minutes.
- Carefully remove the casserole from the oven and sprinkle the fried onion strings over the top. Return the dish to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly. Serve warm!
Thank you! We really love it here!
Looking forward to making this many times over and over again.
My kind of cooking!!
This will definitely be added to my regular rotation – delicious.
Hi, it is 350 degrees f.
I must be missing the oven temperature for this recipe? Can anyone confirm what temp to cook at?