Slow Cooker Ham And Noodle Casserole Recipes

HAM AND NOODLE CASSEROLE

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.

SLOW-COOKER CHEESY HAM AND NOODLES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 4-quart saucepan, cook linguine 5 minutes in boiling water; drain. Place linguine in slow cooker. Add half-and- half, 1 cup of the cheese, the peas, mustard, ham and Alfredo sauce; stir gently to blend. Sprinkle with remaining 1 cup cheese.
• Cover; cook on Low heat setting 3 hours or until linguine is tender.

SLOW COOKER HAM AND NOODLE CASSEROLE

Steps:

• Prepare noodles according to package directions until al dente. Drain and toss with oil. Combine noodles and all other ingredients in crockpot. Stir to combine. Cover and cook on LOW 7-9 hours.

EASY HAM AND NOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

CROCK POT HAM AND NOODLES

Steps:

• Cook noodles according to package directions until barely tender (I cook approximately 5 to 6 minutes).
• Drain and toss with just enough oil to coat.
• Add noodles and remaining ingredients to a greased crock pot or use a crock pot liner, and stir to mix.
• Cover. Cook on Low for 7 to 9 hours.

EASY HAM, AND NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Cook the noodles using the directions on the package, omitting the salt.
• In a medium-size bowl combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside.
• Combine cooked, and drained noodles with the ham and peas.
• Add the milk mixture and stir well.
• Spoon into an ungreased 1 1/2 quart casserole; sprinkle with the crutons.
• Cover with aluminum foil and bake for 10 minutes.
• Remove the foil and bake 10 minutes longer until bubbly and lightly browned.