Ham Casserole with Creamy Mushroom Sauce

A simple, filling casserole made with leftover ham or canned tuna, peas, noodles, and a homemade creamy mushroom sauce. 

This is one of those simple casseroles my mom often made when she wanted to put a good, filling meal on the table without spending much money. It is a wonderful way to use leftover cooked ham, but she also made it with canned tuna when that was what we had in the pantry.

The creamy mushroom sauce is made from scratch with butter, flour, chicken broth, and half-and-half. There is no need for a can of condensed soup. The sauce comes together quickly, and the rest of the casserole is simply noodles, peas, and your choice of ham or tuna.

If you're trying to save money on groceries, this recipe fits the bill. Most of the ingredients are inexpensive pantry or refrigerator staples, and it makes a hearty meal that doesn't require a lot of meat.

Ingredients:

1 pound egg noodles, cooked and drained
1 to 1 1/2 c. cooked ham, cubed, or 1 (12-ounce) can tuna, drained
3/4 c. cooked peas, drained
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained and diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper
Cheddar cheese, shredded, (Optional)

Directions:

Preheat your oven to 300°F. Lightly grease a 3-quart casserole dish with a lid.

Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until just tender. Drain well.

Return the drained noodles to the pot.

Gently stir the cooked ham and peas into the noodles. If using tuna instead of ham, fold it in carefully so it doesn't break down too much. Set the noodle mixture aside while you prepare the sauce.

In a saucepan over low heat, melt the butter. Gradually whisk in the flour. Cook for 1 to 2 minutes, stirring constantly. Don't let the flour mixture brown.

Stir in the garlic powder, onion powder, salt, and black pepper.

Slowly whisk in the chicken broth and half-and-half. Continue stirring until the sauce is smooth.

Stir in the drained, diced mushrooms. Simmer gently for 2 to 3 minutes, stirring frequently, until the sauce thickens to about the consistency of condensed cream soup.

Pour the mushroom sauce over the noodles, ham or tuna, and peas. Gently stir until everything is evenly coated.

Transfer the mixture to the prepared 3-quart casserole dish. Cover with the lid and bake at 300°F for 20 to 30 minutes, or until heated through.

Remove the casserole from the oven.  Sprinkle shredded cheese over the top.  Return to the oven for about 5 minutes, or until cheese is melted.

Let the casserole rest for a few minutes before serving. Spoon it into bowls while warm and creamy.

Tips for Best Success:

• Have leftover ham? This is a great recipe for using it up after a holiday meal.
• Using tuna? Drain it well before adding it to the casserole so the sauce doesn't become watery.
• Cook the noodles only until just tender. They will continue cooking slightly while the casserole bakes.
• Simmer the white sauce. Keep the white sauce at a gentle simmer rather than bringing it to a hard boil. The sauce should be thick enough to coat the noodles but still creamy and spoonable.
• Watch the salt. If your ham is particularly salty, you may want to reduce the added salt slightly.

Variations & Substitutions:

• Use leftover turkey in place of the ham.
• Try another type of pasta if you don't have egg noodles.
• Frozen peas can be cooked and drained before adding them.
• Fresh mushrooms can be sautéed and used in place of canned mushrooms.
• For a slightly richer sauce, you can replace some of the half-and-half with additional cream, although the original version is wonderfully simple as written.

Serving Suggestions:

This is a meal in itself, but Mom's casserole would be right at home with a simple side of:

• Green salad
• Steamed broccoli
• Green beans
• Buttered carrots
• Homemade bread or dinner rolls

Because the casserole already contains noodles, protein, peas, and a creamy sauce, you don't need much else to make it a satisfying dinner.

How to Store:

• Refrigerator:  Store leftovers covered in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat a larger amount gently in the oven. If the casserole seems a little dry after refrigeration, a small splash of milk or half-and-half can help bring back some of its creaminess.

Frequently Asked Questions:

Can I use leftover ham in this casserole?
Yes. That's one of the reasons this recipe is so economical. It's a great way to turn leftover ham into another family meal.

Can I use tuna instead of ham?
Absolutely. Use one 12-ounce can of tuna, drained, in place of the cooked ham.

Do I need condensed mushroom soup?
No. The creamy mushroom sauce is made from scratch with butter, flour, chicken broth, half-and-half, and mushrooms.

Can I use fresh mushrooms?
Yes. Slice or dice them and cook them until tender before adding them to the sauce.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you're ready to bake. Because it will be starting cold, it may need additional baking time to heat completely through.

A Little Money-Saving Kitchen Wisdom:

This is exactly the kind of recipe that makes sense when you're trying to stretch your grocery budget. You don't need an expensive cut of meat or a long list of specialty ingredients. A little leftover ham—or an inexpensive can of tuna—can become the protein for an entire casserole.

Mom understood how to make the most of what was already in the kitchen. Recipes like this are worth keeping because they aren't just inexpensive; they're good food that doesn't feel like you're eating a "budget meal."