Ham & Veggie Noodle Casserole

This three-ingredient casserole is about as simple as dinner gets. Diced ham, frozen mixed vegetables, and a can of cream of mushroom soup get combined in a baking dish and that’s it. Into the oven, done.

The cream of mushroom soup does double duty as both the sauce and the binder. It coats the ham and veggies in a creamy, savory layer that bubbles and thickens as it bakes. No roux, no cheese sauce, no extra steps.

Where this recipe really shines is meal prep. The directions call for cutting the finished casserole into portion-sized cubes and freezing them. Grab a block on your way out the door, reheat at work, and you’ve got a hot, satisfying lunch without any morning scramble. It’s the kind of practical, no-fuss cooking that actually fits into a busy week.

Kitchen Tips

• Cook and drain the frozen vegetables before mixing. Adding them frozen dumps too much water into the casserole and makes it soupy.
• Use leftover holiday ham here. This is one of the best ways to use up that last pound sitting in the fridge after a big dinner.
• For a golden top, sprinkle crushed crackers or breadcrumbs over the surface before baking.
• When freezing portions, wrap each cube individually in plastic wrap then store in a freezer bag. They’ll keep for up to 3 months.

Variations

• Cheesy version: Stir in a handful of shredded cheddar before baking for a richer, gooier casserole.
• Tuna swap: Replace the ham with canned tuna for a classic tuna noodle casserole twist.
• Add egg noodles: Despite the name, noodles aren’t listed. Toss in cooked egg noodles to stretch it further and make it heartier.