Ham and Cheese Casserole Recipe

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Are you looking for a yummy way to use up leftover ham? This ham and cheese casserole is perfect for you! It’s easy to make and tastes great. Your family will love it. This dish combines pasta, ham, and a creamy cheese sauce for a hearty meal that’s ready in under an hour.

You’ll start by cooking pasta and making a cheese sauce. Then you mix in diced ham and pour it all into a baking dish. A crunchy breadcrumb topping adds the finishing touch before it goes in the oven. The result is a hot, cheesy casserole that’s sure to please kids and adults alike.

Exact Ingredients List

This ham and cheese casserole recipe requires ingredients for both the pasta base and the crispy panko topping. Here’s a breakdown of everything you’ll need to make this tasty dish.

For the Pasta

• 8 ounces medium pasta shells, such as rotini or penne
• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 1 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon dried thyme leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 cups whole milk or half & half
• 1 teaspoon Dijon mustard
• 1 1⁄2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Gruyere
• 2 cups diced cooked ham

For the Panko Topping

• 1⁄2 cup Panko breadcrumbs
• 1⁄4 cup Parmesan cheese, grated
• 2 tablespoons salted butter, melted
• 1 tablespoon fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish with butter or cooking spray.

Cook the pasta in salted water for 2 minutes less than the package says. Save 1 cup of pasta water, then drain the rest.

While the pasta cooks, melt butter in a large pan. Add flour and spices, whisking for 1 minute until smooth.

Pour in milk slowly, whisking to avoid lumps. Add Dijon and simmer until thick.

Take the pan off the heat. Stir in most of the cheese a little at a time. If needed, warm it up to melt the cheese. Add pasta water if it’s too thick.

Taste and add more seasoning if you like. Mix in the pasta and ham.

Pour everything into your baking dish. Sprinkle the last bit of cheese on top.

Mix breadcrumbs, Parmesan, melted butter, and parsley in a bowl. Sprinkle this over the pasta.

Bake for 20-25 minutes until golden and bubbly. Let it cool for 10 minutes before you dig in!

Possible Substitutes List

You can swap out some ingredients in this ham and cheese casserole recipe. Here are some easy switches:

Pasta: Use any short pasta shape you like. Elbow macaroni, fusilli, or farfalle work well.

Cheese: Try Swiss or mozzarella instead of Gruyere. Swap cheddar for Colby or Monterey Jack.

Milk: Replace whole milk with 2% or skim milk. For a richer taste, use heavy cream or half-and-half.

Ham: Leftover turkey, chicken, or even bacon can replace the ham.

Breadcrumbs: Regular breadcrumbs work if you don’t have Panko. Crushed crackers are another option.

Herbs: Swap dried thyme for rosemary or oregano. Fresh herbs can replace dried ones.

Remember to keep the amounts the same when you make switches. This way, your casserole will still turn out tasty and creamy.

How To Make It Diabetes-Friendly

To make this ham and cheese casserole more diabetes-friendly, try these simple swaps:

Use whole wheat pasta instead of regular pasta. This adds fiber and helps slow down sugar absorption.

Replace half the pasta with cauliflower rice. This cuts carbs while adding nutrients.

Swap whole milk for unsweetened almond milk to reduce calories and carbs.

Use reduced-fat cheeses to lower the saturated fat content.

Add extra veggies like broccoli, spinach, or bell peppers for more fiber and nutrients.

Here’s a quick comparison:

You can also reduce the portion size to better manage carb intake. Try pairing a smaller serving with a side salad for a balanced meal.

Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice on portion sizes and ingredient swaps.

Tips, Tricks & Storing

For the best results, use short pasta shapes like rotini or shells. These catch more of the creamy sauce in their nooks and crannies.

Shred your own cheese instead of using pre-shredded. It melts better and gives a smoother texture to your casserole.

Don’t overcook the pasta. Cook it 2 minutes less than the package says. It will finish cooking in the oven.

To save time, cook the pasta while you make the cheese sauce. This way, everything will be ready at the same time.

Here’s a handy table for storing your casserole:

To reheat, cover with foil and bake at 350°F for about 20 minutes. If frozen, thaw in the fridge overnight first.

You can make this casserole ahead of time. Prepare it up to the baking step, cover, and refrigerate. When ready to eat, add an extra 5-10 minutes to the baking time.

Try mixing up the cheeses for different flavors. Swiss or fontina work well in place of Gruyere.