Creamy and cheesy pasta casseroles like this 3-cheese ham and pasta casserole are a weakness of mine, especially since my family loves pasta and cheese. This recipe is great for using up leftover ham after the holidays, but you can also use cubed ham steaks. Check your local supermarket, they may have cuts of ham on sale, especially after holidays like Easter and Christmas. Perks to this casserole is that it is made in a 13 by 9-inch casserole dish and that it is made without any cream of soup.
If you enjoy comfort food casseroles, check out the list of recipes for you below the recipe card.
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3 Cheese Ham and Pasta Casserole
Ingredients
- 12 oz. wide egg noodles or bow tie pasta *see note
- 1 cup frozen peas
- 1 tablespoon butter divided
- 1/2 cup diced onion
- 3 garlic cloves minced
- 2 cups cubed ham
For the cream sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour rounded
- 2 cups whole milk
- 1 1/2 cups chicken broth
- salt and pepper to taste see recommended amounts below
- 1 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Topping:
- 2 cups shredded cheddar cheese
Instructions
Preheat oven to 350 degrees.
- Fill a 2-3-quart saucepan with enough water to cover the pasta, then bring to a boil and cook pasta for 7-8 minutes or just until tender. Add peas during the last several minutes of cooking to give them a headstart on softening. Drain excess water.
- In a large skillet, sauté onions and garlic in one tablespoon butter until translucent. Place into a large mixing bowl along with ham, cooked pasta and peas. In the same skillet, melt 3 tablespoons of butter for the cream sauce and whisk in flour.
- Allow the butter and flour to cook (while whisking constantly) over medium-low heat for around 60 seconds, then slowly stir in milk and chicken broth. Bring to a slow boil while stirring until thickened (do not allow to come to a rapid boil). Stir in seasonings and cheeses, then remove from heat and pour over the pasta mixture in the large mixing bowl. Stir gently to combine.
- Spread the casserole mixture into a 13 by 9-inch baking dish and top with shredded cheese. Bake in the preheated oven for 20-30 minutes until the cheese has melted nicely. If desired, you can broil the casserole for the last few minutes to allow the cheese to brown a bit. Allow to cool slightly, then serve and enjoy!
Notes
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More comfort food casseroles to try:
- Rice and beef casserole with cracker topping
- Cheddar broccoli chicken and rice casserole
- Slow cooker cheeseburger casserole
- Pizza casserole
- Crockpot taco casserole
- Creamy Tuna Noodle Casserole
- Slow cooker Amish country casserole
- Amish mashed potato casserole
- Amish cabbage and sausage casserole
Ingredients needed for this ham and pasta casserole: pasta, peas, butter, onion, garlic, ham, flour, milk, chicken broth, salt and pepper, garlic powder, parmesan cheese, mozzarella cheese and shredded cheddar cheese.
Can I omit any of the ingredients?
You can, but the flavor of the casserole will also change. If you do not like garlic, you can omit the minced garlic and garlic powder. I would suggest adding in some herbs as a substitute (E.g. Italian seasoning or dried parsley). You can add only parmesan or only mozzarella cheese instead of both. You could also omit the onions or peas if you are not a fan of vegetables or the onion flavor.
Step 1: Fill a 2 or 3-quart saucepan with enough water to cover the pasta, then bring to a boil and cook pasta for 7-8 minutes or just until tender. Add peas during the last several minutes of cooking to give them a headstart on softening. Drain excess water.
Tip for cooking the pasta and peas:
Do not overcook the pasta in this first step because it will continue to cook while baking. You will just need to cook it until tender. I highly recommend cooking the peas for several minutes before baking them in the casserole to help them soften. If the peas are not cooked prior to being baked, they can have a tough texture.
Step 2: In a large skillet, sauté onions and garlic in one tablespoon butter until translucent. Place into a large mixing bowl along with ham, cooked pasta and peas. In the same skillet, melt 3 tablespoons of butter for the cream sauce and whisk in flour.
Step 3: Allow the butter and flour to cook (while whisking constantly) over medium-low heat for around 60 seconds, then slowly stir in milk and chicken broth. Bring to a slow boil while stirring until thickened (do not allow to come to a rapid boil). Stir in seasonings and cheeses, then remove from heat and pour over the pasta mixture in the large mixing bowl. Stir gently to combine.
Note on cheeses:
It is recommended to use freshly shredded cheese for a smoother cream sauce. I am a lazy mom (or should I say busy mom) that just tosses in whatever pre-shredded cheese I have available in my refrigerator. My family still loves my casseroles, so it must not be so bad. However, if you want the best texture possible, I recommend using freshly shredded parmesan cheese instead of grated and shredding your own mozzarella cheese for the sauce.
Final step: Spread the casserole mixture into a 13 by 9-inch baking dish and top with shredded cheese. Bake in the preheated oven for 20-30 minutes until the cheese has melted nicely. If desired, you can broil the casserole for the last few minutes to allow the cheese to brown a bit. Allow to cool slightly, then serve and enjoy!
Storage tips:
Keep leftovers covered or sealed in an airtight refrigerator for up to 5 days. You can also freeze this casserole in airtight containers for several months. This casserole would make a great freezer meal, simply assemble the casserole and top with shredded cheese, then freeze it to pull out and bake on a busy day or to share with a friend in need.
Thank you for stopping by and have a lovely day! Feel free to pin or print this recipe for later but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
