Ham, glorious ham. You make a ham and then the challenge is on. What to do with all the ham leftovers? Usually this comes up at Easter, but I like to make ham all times of the year, mainly because I like the challenge of what to do with the leftovers. I have a few main recipes, that I always go to, but I was looking for another idea. Ideas of mine are not always good, but when it comes to food, it’s a pretty safe bet.

We’ll call this one Ham and Swiss Casserole. Sounds delightful, doesn’t it?

  • 8 green onions
  • 2 tbsp butter
  • 1 cup chicken stock
  • 2-3 tbsp thickening agent (cornstarch, flour or potato starch)
  • 1 cup cream
  • 1 cup milk
  • 3/4 cup sour cream
  • 3-4 cups leftover ham
  • 1 one lb bag of egg noodles
  • 2 cups Swiss cheese
  • Panko bread crumbs
  • Salt and pepper to taste


Sauté 2 green onions in the butter, add some salt and pepper. Mix your thickening agent in the cup of chicken stock and mix well, works great in a shaker. Add the thickening mixture, milk and cream to the onions and whisk until thickened and creamy. Add more, milk or water if you need to thin it more. If you have leftover juice from making the ham, it would be really tasty to use that. Add the sour cream whisk it in. Chop 3 more green onions and add them to the mixture and 1 cup of the Swiss cheese. Continue to whisk until the cheese is melted and then add the ham. Boil noodles until they are cooked only half way. Add the noodles to the ham and cheese mixture, stir until all noodles are coated and pour into a 9×13 pan. Cover with the remaining cup of Swiss cheese and the remaining 3 sliced green onions. Top with a generous coating of Panko bread crumbs and bake! 350° until the mixture is bubbly and the Panko is starting to brown. Enjoy!

Low fat, not so much. Delicious yes. Enjoy in moderation, or just eat the whole pan: your choice 🙂