A creamy and flavorful casserole that is perfect for leftovers spiral ham. Loaded with flavor, this is a family-friendly dish that is sure to be enjoyed by all.
Do you have a lot of leftover ham from the holidays? If so, don’t throw it away! There are plenty of delicious recipes that you can make with leftovers. Some of my favorites are Swiss & Ham Crescents or this Creamy Ham & Cheese Pasta Salad.
This ham and cheese casserole is easy to make, and it’s always a hit with my family. The casserole is hearty and filling, and the cheese sauce is deliciously creamy. You can change up the ingredients to include your favorite flavors.
How to Make Leftover Ham & Cheese Casserole
Preheat the oven to 350°F. Cook pasta according to the package instructions. Drain pasta and return it to the stockpot.
Add the ham, cream of mushroom soup, milk, half the shredded cheese combination, spices, and room temperature cream cheese. Stir until creamy.
Pour the mixture into a casserole dish and top with the remaining cheese.
Bake uncovered for 30 minutes. The casserole will have a cheesy, bubbly topping. Want some extra color and flavor? Consider topping this casserole with some thinly sliced green onion.
Cheese – While the cheddar combination I used is delicious (in my opinion), you can use any cheese you want. Swiss, and Monterey Jack, are delicious options. However, I suggest using freshly shredded blocks for the creamiest casserole. Store-bought pre-shredded cheeses contain extra ingredients to prevent sticking and it affects the creaminess.
Sauce – I used whole milk and cream of mushroom soup for my sauce. However, a sour cream based sauce, is also delicious. To use sour cream, simply add 1 1/4 cups of sour cream instead of milk.
You can also use cream of celery, or cream of chicken soup.
Spices – You can add whatever your family enjoys to the dish if you prefer a different flavor profile.
Ham – You can use 2 cups of any type of leftover, precooked ham you might have on hand. A two-pack of small ham steaks is just enough for this meal.
This dish can be easily frozen before baking for later enjoyment. I recommend that you assemble it in a disposable pan if you choose to freeze it. Using a disposable pan makes the transition from freezer to oven easy. Plus, you can easily gift others freezer meals without having to worry about getting your pan back!
To enjoy, thaw in the refrigerator overnight. Cook for 45 minutes at 350 degrees or until warmed throughout with melty, bubbly cheese. Top with green onions if desired.
This dish can be stored (covered) in the refrigerator for up to 3 days for maximum freshness. Heat leftovers in the microwave until warmed throughout.
More Ham Recipes to Try Today
Leftover Ham & Cheese Casserole
- 9 x 13 deep baking dish
- 5 quart stock pot
- cutting board & knife
- food processor *or cheese grater
- Wooden Spoon
- 3 cups leftover spiral ham chopped into small pieces
- 8 ounces dry elbow macaroni cooked al dente
- 8 ounces white cheddar shredded in food processor
- 8 ounces yellow cheddar shredded in food processor
- 8 ounces cream cheese room temperature
- 10.75 ounces cream of mushroom soup
- 1½ cups whole milk
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic seasoning
- Preheat oven to 350°F. Boil the pasta according to the package instructions. Drain pasta and return it to the pan.
- Add the ham, cream of mushroom soup, milk, half the shredded cheese, spices, and room temperature cream cheese to the cooked pasta. Stir until creamy.
- Pour the mixture into a casserole dish and top with the remaining cheese.
- Bake uncovered for 30 minutes. Top with green onion before serving.