Ham Swiss Noodle Casserole Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
• Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
• Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
• Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

Steps:

• Preheat oven to 325 degrees.
• Prepare egg noodles in a large Dutch oven, boiling as described on package. Drain and return to the Dutch oven.
• While the noodles are boiling, melt butter in skillet over medium to medium high heat. Stir in flour until thickened a bit. Slowly add half and half and chicken broth, stirring to prevent lumps. Cut heat up a bit if needed. Slowly add Swiss cheese, dry mustard and salt and pepper, stirring constantly.
• When the sauce is medium thickness, cut heat down to low.
• In the large Dutch oven containing the drained noodles, add the frozen peas, ham and the sauce. Mix well and pour into rectangular baking dish approximately 9 by 13.
• Cover with French Fried onions.
• Bake for 20 minutes.

Steps:

• Spray a 3 quart baking dish with cooking spray.
• Combine soup, sour cream, peppers, onions and mushrooms in a medium size bowl Layer 1/2 noodles ham and cheese topping with half the soup mixture; repeat layers.
• Sprinkle with the buttered crumb topping.
• Bake in oven at 350 degrees for 45 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 400°F.
• Toss drained noodles with 2 teaspoons of the oil.
• Heat remaining oil in a skillet and sauté onion over medium heat until soft.
• Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper.
• Transfer to a greased 3-quart casserole dish.
• In a bowl mix together egg and milk; pour over noodle mixture.
• Sprinkle with parmesan cheese.
• Bake in a preheated oven for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
• Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
• Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
• Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.