When I prepare this noodle casserole for church gatherings, it’s always a hit. It can easily be doubled or tripled for a crowd. \u2014Doris Barb, El Dorado, Kansas<\/p>\n","protected":false},"author":7061,"featured_media":822253,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,305883,306910,304328,304292,305487,304338,303966,307389,306848,304268,307307,306297,307383,324623,306976,304150],"categories-v2":[308503,312163,308500,309439,311532,309906,308988,308984,308481,308305,310796,308992,308495,310418,309603,259483,310342,312156,310410,311578,309177,309975,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Ham & Veggie Casserole","post_link":"\/recipes\/ham-veggie-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps135074_SD163575B10_09_5b.jpg"},{"post_title":"Ham & Swiss Baked Penne","post_link":"\/recipes\/ham-swiss-baked-penne\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps189159_SD153323A06_04_2b-e1723544557482.jpg"},{"post_title":"Ham and 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and Swiss Biscuits","post_link":"\/recipes\/ham-and-swiss-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ham-and-Swiss-Biscuits_exps44220_SD1999444A06_23_2bC_RMS.jpg"},{"post_title":"Ham 'n' Swiss Soup","post_link":"\/recipes\/ham-n-swiss-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19211_QC10253D33A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ham-and-Swiss-Casserole_EXPS_13X9BZ19_7934_E10_09_4b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/ham-and-swiss-casserole\/","name":"Ham and Swiss Casserole","datePublished":"2018-01-01","dateModified":"2023-09-13","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Ham-and-Swiss-Casserole_EXPS_13X9BZ19_7934_E10_09_4b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"When I prepare this noodle casserole for church gatherings, it's always a hit. It can easily be doubled or tripled for a crowd. \u2014Doris Barb, El Dorado, Kansas","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"In a greased 13x9-in. baking dish, layer half each of the noodles, ham and cheese."},{"@type":"HowToStep","text":"In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350\u00b0 for 40-45 minutes or until heated through."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 360 calories","fatContent":"18g fat (10g saturated fat)","cholesterolContent":"92mg cholesterol","sodiumContent":"815mg sodium","carbohydrateContent":"27g carbohydrate (4g sugars","fiberContent":"1g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.206897,"reviewCount":29,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"modestcook"},"reviewBody":"
Made with ingredients as written. I did not layer the ingredients, I mixed it all together, sprayed a 2\u00bd-quart casserole dish with cooking spray and baked 45 minutes. We both liked it. Next time I'm going to use a little more Swiss cheese. After all I am a Cheesehead!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"my2shelties174"},"reviewBody":"I have made this recipe numerous times, and my family loves it. This time I went to make it, and I was out of Cream of Celery Soup, so I substituted Cream of Onion. I didn't have any sour cream, so I used 1 cup of French Onion dip. I only had a little piece of green pepper, and a little piece of red pepper and used both of those, too. I also put French Fried onions on top, just because I had them. I was low on time, so I just mixed everything together. and put it in the baking dish, and threw it in the oven. Turned out fantastic. LOL! (Just an FYI. I always saute my vegetables before adding to a casserole, otherwise they taste raw).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPopsicle"},"reviewBody":"I made this for the first time. The flavor was delicious!! I didn\u2019t use bell peppers because I didn\u2019t have any. It definitely could have used 2 cans of soup in my opinion. It was a bit dry, the extra can would have fixed that. I\u2019ll try making it again and like someone else said I\u2019ll saut\u00e9 the onion first because my family doesn\u2019t like raw onions and that\u2019s what they taste like in this casserole. I think all also add a can of green chilies to give it a little kick. Overall it\u2019s a good easy recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRocket"},"reviewBody":"Amazing recipe. So easy to prepare and wonderful flavor. My family loved it and I cannot wait to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBullhorn"},"reviewBody":"I made this just the way it is and it was fabulous. Made it again tonight, with leftover ham from Easter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vestrandj"},"reviewBody":"I had some leftover cooked spaghetti noodles and replaced the egg noodles by weighing them on my food scale for the 8 oz. per recipe directions. Eliminated the green pepper and tossed in a handful of frozen peas, instead, that I had in my freezer. As a note: I rarely use the pre-packaged shredded cheese, because there is an additive to prevent sticking together. Any recipe is worth the small effort to shred a block of cheese to create a creaminess sadly lacking from pre-packaged shredded cheese. I did not layer, as the recipe stated, but mixed all together and topped with additional shredded Swiss cheese and a MINIMUM dusting of ground cloves. Ended up with a creamy, cheesy casserole that reheated and made an excellent leftover to take to work for lunch for a few days.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Denny"},"reviewBody":"I made this casserole the other night and really liked it. I added a large clove of garlic. saut\u00e9ed 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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lana893"},"reviewBody":"Made this almost exactly as written; didn\u2019t 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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dreamer482"},"reviewBody":"
I made this earlier this week. I did not have egg noodles so I used fettuccine, broke in half. I saut\u00e9ed the onion and peppers in a skillet before adding to the layering. I also didn't think that it had much flavor. I also didn't really care for it with the fettucine, but I don't know if it would be better with the egg noodles. I added yellow mustard drizzles to the top and it was much better!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSushi"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCone"},"reviewBody":"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!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePuzzle"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButton"},"reviewBody":"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?)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCactus"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTeepee"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBus"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTag"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButton"},"reviewBody":"I've made this recipe a few times and my family loves it. It's a great way to use leftover ham.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveToast"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBox"},"reviewBody":"We enjoyed this; however, I'm glad I had the foresight to saut\u00e9 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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSword"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLocomotive"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSailboat"},"reviewBody":"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 b\u00e9chamel 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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"7934","romance_copy_dek":"When I prepare this noodle casserole for church gatherings, it's always a hit. 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It can easily be doubled or tripled for a crowd. \u2014Doris Barb, El Dorado, Kansas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a greased 13x9-in. baking dish, layer half each of the noodles, ham and cheese. ","SequenceNo":1},{"Direction":" In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. 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