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Pioneer Woman Ham and Noodle Casserole

Pioneer Woman Ham and Noodle Casserole - recipe card
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A creamy, comforting casserole with tender egg noodles, smoky ham (or ham substitute), and a rich cheese sauce, baked until bubbly and golden. The crispy breadcrumb topping adds a satisfying crunch, while the smooth béchamel base ensures every bite is luscious.

Ingredients

Scale
  • 8 oz wide egg noodles
  • 1 1/2 tbsp unsalted butter
  • 1 1/2 tbsp olive oil
  • 1/2 cup onion, finely diced (about 1 small onion)
  • 1/2 cup celery, finely diced (about 1 rib)
  • 1/2 cup red bell pepper, finely diced (about 1/2 small pepper)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper (optional, for heat)
  • 1 1/2 cups smoked ham, diced into 1/2-inch cubes (about 8 oz; substitute with smoked turkey or plant-based ham alternative as needed)
  • 1 cup sharp cheddar cheese, shredded (about 4 oz)
  • 1/2 cup frozen peas, thawed
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted (for topping)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F / 190°C. Bring a large pot of salted water to a rolling boil over high heat. Add the wide egg noodles and cook until just al dente, about 6 minutes less than package directions, as they will continue cooking in the oven. Drain thoroughly and set aside.
  2. In a large, heavy-bottomed skillet or Dutch oven (at least 4 quart capacity), melt 1 1/2 tablespoons of butter with 1 1/2 tablespoons of olive oil over medium heat. The butter should foam and then subside; this signals the right temperature for sautéing. Add the finely diced onion, celery, and bell pepper. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 5–6 minutes. Do not let them brown—reduce heat to medium-low if needed.
  3. Sprinkle the flour evenly over the softened vegetables. Stir constantly with a wooden spoon or whisk for 1–2 minutes, cooking the raw flour taste out. The mixture will look pasty and start to smell toasty. This is a roux that will thicken the sauce.
  4. Slowly pour in the whole milk while whisking continuously to prevent lumps. Then add the chicken broth in a steady stream, continuing to whisk. Bring the mixture to a gentle simmer over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 4–5 minutes. Avoid boiling rapidly or the sauce may separate.
  5. Remove the pan from the heat. Stir in the kosher salt, black pepper, paprika, and cayenne (if using). Add the shredded sharp cheddar cheese a handful at a time, stirring until fully melted and smooth. The sauce should be creamy and cohesive.
  6. Add the diced smoked ham (or substitute) and the thawed frozen peas to the cheese sauce. Stir gently to combine. The peas add a burst of sweetness and color. Fold in the cooked egg noodles until every strand is coated in the sauce.
  7. Transfer the noodle mixture to a greased 9×13-inch (or similar 3-quart) baking dish. Spread it evenly with a spatula. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter, mixing until all crumbs are moistened. Sprinkle this topping evenly over the casserole.
  8. Place the dish on the middle rack of the preheated oven and bake uncovered at 375°F / 190°C for 20–25 minutes, until the casserole is bubbling at the edges and the breadcrumb topping is golden brown and crisp. If the top browns too quickly (before 20 minutes), tent loosely with foil for the remaining time. Let rest for 5–7 minutes before serving to allow the sauce to set. Garnish with fresh chopped parsley.

Notes

Storage: Refrigerate leftover casserole in an airtight container for up to 4 days. Freezing: Assemble the casserole (without the breadcrumb topping) in a freezer-safe dish, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, add the buttered breadcrumbs, and bake at 375°F / 190°C for 30–35 minutes until hot and bubbly. Reheating: Portions can be reheated in a microwave at 70% power for 2–3 minutes. For a crisp top, reheat in a 350°F / 177°C oven for 10–12 minutes. If using a ham substitute (such as smoked turkey or plant-based ham), dice into 1/2-inch cubes and adjust salt slightly as substitutes vary in saltiness. Do not skip the parchment or foil tent if top browns too fast.

Nutrition

Keywords: ham and noodle casserole, creamy pasta bake, comfort food casserole, ham casserole recipe, weeknight dinner, easy casserole, egg noodle bake, cheese sauce casserole, smoked ham recipe, pioneer woman style

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