Name: Ham and Swiss Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 package (8 ounces) egg noodles, cooked and drained; 2 cups cubed fully cooked ham; 2 cups shredded Swiss cheese; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1 cup sour cream; 1/2 cup chopped green pepper; 1/2 cup chopped onion

When I prepare this noodle casserole for church gatherings, it's always a hit. It can easily be doubled or tripled for a crowd. &mdash;Doris Barb, El Dorado, Kansas

Ham and Swiss Casserole

Swiss cheese

(10-3/4 ounces) condensed cream of celery soup, undiluted

sour cream

green pepper

onion

I made this casserole the other night and really liked it. I added a large clove of garlic. sautéed all the vegetables and add fresh ground pepper. I didn't have Swiss cheese, so I used sharp cheddar instead. I will make this again soon.

Made this almost exactly as written; didn’t have green pepper so had to substitute broccoli.  We found the flavor to be good, but there was not enough sauce to adequately cover the noodles which resulted in a dry casserole.  And I did make sure to only use 8 oz. of noodles.

This casserole was very good. The only thing I did different was I left out the green pepper as my husband and I don't care for peppers and put in sliced sauted mushrooms. I would definitely make this again. Great way to use up left over ham.

This is a very tasty comfort food.  I used cream of mushroom soup, peas instead of green pepper and sauteed the onions before combining all together instead of layering.  I used Le Gruyere for the swiss.  Yummy!  Husband had two helpings.

I doubled this recipe and took 1 casserole to my brother and his wife after the arrivale of the new daughter last week. It was easy to make and tasted wonderful. I am making it again tonight. This recipe is a keeper!

I got this recipe years ago from a friend and just made it again after more than twenty years. It was delicious. Next time I am going to use frozen peas in lieu of the green pepper. Also I did not layer it. Mixed the noodles in the casserole dish with two tbsp of butter, then mixed in everything except the cheese ... topped the casserole with the cheese. Baked, uncovered, and it was perfect.

With a previous review as a guide, I used cream of broccoli soup and a cup of chopped frozen broccoli thawed instead of peppers and cream of celery soup. I also added garlic powder. I did mix it all together instead of layering. Worked well.

I wanted to love this, but as others mentioned, a bit bland. I tried to doctor it up with minced garlic and red pepper flakes, but still no flavor profile. Love the concept, but not a winner in our family. The thought of a ham and swiss cheese casserole is exciting though, maybe I will play around with the idea! (honey mustard sauce?)

This casserole was very good,  I used Gouda cheese instead of Swiss and I left out the green pepper.  Instead of layering  I first mixed the soup and sour cream together and then mixed in everything else together except for 1 cup of cheese that I put on top.

I don't usually do this, but I did not care for this casserole.  It may have been me.  I did use a different cheese.  If I made it again, I would make a béchamel sauce or as Sevilla suggested, use 2 cans of soup.  It was not creamy and actually was a little curdled looking.  It had the consistency of scrambled eggs.   I also did not like the green pepper.  i would use a different past, probably macaroni.  I would rate my cooking skills above average.  Reading this again, my review sounds bad.  I apologize, but the bottom line is I won't make it again.

I had openned cream of chicken by mistake and decided to use it anyway.  It ended up having a cordon blu twist.  It was still great!

i found this at the last minute and used what I had on hand which was sour cream and french onion dip I used both and omitted the green pepper. My family love it the next time I make it I will double the sauce just our family preference.

This is a qualified review because I tweaked the recipe a little and the result was sheer deliciousness. I substituted cream of broccoli for the cream of celery and used broccoli cuts instead of pepper - everything else stayed the same. The entire family LOVED it!

I can't help but think the comments about this recipe being dry might be because too much pasta was used. The recipe calls for 8 oz and most packages are 12 or 16 oz. I weighed my pasta on a scale. I made this recipe for the first time tonight and it was amazing!!! I followed the recipe except that I sauteed my onion with some mushrooms and sprinkled some french fried onions on top. It is very creamy and not dry at all! I seasoned it with salt, pepper and garlic powder. I will definitely be making this again!!

I've made this recipe a few times and my family loves it.  It's a great way to use leftover ham.

noodles on top of casserole were dry and hard. covered with foil and cooked off onions first.

This is one recipe I am guaranteed to make with leftover ham.   I  don't bother with layering, and I do cover it for the majority of the cooking time.

I am amazed that this got such great reviews.  I thought it was only so, so - 2 stars at best.  I even added some milk to the soup to make it creamer and some black pepper.  Will not be making this again, but you do, I suggest cook the onions a bit in butter first, then add to soup mixture as I found the outcome to have a really raw onion taste.  Pre-cooking them would fix that.

We enjoyed this; however, I'm glad I had the foresight to sauté the chopped onion before adding it. I don't like raw onions in casseroles. I like to do baked ham dinners often, so this is a very good way to use up leftover ham.

My husband and I love this and I make it frequently. I must say that I make it a little differently, though. I leave out the peppers and onion. I use 2 cans of the soup and double the Swiss cheese. (I love cheese!) It is so creamy and cheesy, yum!

Ham and Swiss Casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Cost: $2.45 /serving

Author : Taste of Home

Ingredients

Instructions

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