Ham and Cheese Casserole
This Ham and Cheese Casserole is comforting in every bite. It's the ideal recipe for using up leftover ham after a big holiday meal. With only 10 ingredients, and no boiling of the pasta needed, it's a simple dinner that will serve a crowd quickly and easily!
Servings: 8 servings
Calories: 558kcal
Ingredients
- 7.5 ounce package Philadelphia Whipped cream cheese
- 12 ounces pasta rotini, penne, cellentani, or fusilli
- 2 cups shredded medium or sharp cheddar cheese divided
- 3 tablespoons olive oil
- 4 cups chicken broth regular or low sodium
- 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups chopped cooked ham
- 2 ounces Velveeta or American cheese
- 2/3 cup heavy cream
Instructions
- Preheat oven to 425°F.
- In a 13x9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 3/4 cup of the shredded cheddar cheese around the cream cheese.
- Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
- Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
- Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
- Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.
Tips
- No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
- Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
- Cover with foil for most of the baking. It's a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
- Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
- Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
- Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.
Nutrition
Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg
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