Ham and Cheese Casserole is made with pasta and ham in a super cheesy sauce. A combination of Gruyere and cheddar cheese give this classic comfort food dish a rich, savory flavor with bits of salty ham and crispy breadcrumbs in every bite.
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There are lots of ways to use up leftover holiday ham. My go-to is usually breakfast recipes, such as a Ham and Cheese Omelet, however, there are dinner recipes that are equally as delicious.
This Ham and Cheese Casserole is the perfect example. It’s a filling dish that is rich and cheesy with bits of ham in every bite. Similar to my Creamed Chicken with Biscuits recipe, it’s an old-fashioned recipe that is reminiscent of something my grandmother would make when we had dinners at her house.
Of course you don’t have to use leftover ham. You can buy ham pre-diced at the grocery store, or purchase ham steaks and dice it yourself.
Why This Recipe Works
This is a very easy recipe to prepare. It’s a great recipe to use leftover ham from Christmas or Easter in too!
Ham and cheese is a classic flavor that is well-loved. This casserole is the epitome of rich, cheesy, comfort food.
It’s a family friendly dish – kids love it! It can also easily be made gluten free with a couple easy switches.
Step-By-Step Instructions
Ingredients
- 1 pound rotini pasta: you can use other pasta shapes if you prefer, but bite-size is recommended.
- 1/2 cup butter
- 1 large shallot (diced): you can use a small onion, if preferred.
- 2 cloves garlic (minced)
- 1/2 cup all purpose flour: if you are gluten free, you can use cornstarch or gluten free flour instead.
- 1 teaspoon mustard powder
- 2 cups whole milk
- 8 ounces Gruyere cheese (shredded)
- 4 ounces cheddar cheese (shredded)
- 8 ounces ham (diced): about 1 1/2 to 2 cups of leftover or store-bought ham both work. When using store-bought ham, I prefer to cook it in a skillet for a few minutes to remove the excess water from it. This is 100% optional and just a personal preference.
- salt
- pepper
- 2 tablespoons butter (melted)
- 1/2 cup seasoned breadcrumbs
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Dice the onion and mince the garlic. Shred the cheese.
Chef’s Tip: I always recommend shredding cheese from a block for the best results. Pre-shredded bags of cheese contain added starches which may make them grainy when melted.
Preheat your oven to 375°F.
Create!
Prepare the pasta according to the directions on the box until al dente (tender with a little bite to it). You want the pasta to be slightly undercooked since it will cook more in the oven.
In a large, deep skillet, melt the butter over medium heat.
Add the shallot and cook until starting to soften and turn translucent, about 3-5 minutes.
Stir in the garlic and cook another 30-60 seconds.
Whisk in the flour and mustard powder and cook an additional minute.
Slowly whisk in the milk until the sauce is smooth.
Remove the pan from the heat and stir in the cheese until fully melted and blended.
Stir in the ham.
Drain the pasta and add it to a large casserole dish. Pour the sauce over it and stir to combine.
Season with salt and pepper to taste.
Melt the butter and stir in the breadcrumbs. Sprinkle over the top of the casserole.
Bake for 20-25 minutes or until the breadcrumbs are golden brown the the casserole is hot and bubbly.
Present!
Garnish with fresh, minced parsley, chives, or green onion, if desired.
Tips and Techniques
- To make this recipe gluten free, use cornstarch or gluten free flour in place of the all purpose flour and gluten free pasta.
- Shred the cheeses from blocks for the best results. Pre-shredded bags of cheese contain added starch which can make them grainy when melted.
- Store leftovers tightly covered in the refrigerator. Consume within 3 to 5 days.
FAQ’s
What Cheese Pairs Well With Ham?
The first cheese that probably comes to mind when it comes to pairing it with ham, is cheddar. However, Swiss and Gruyere are excellent choices, as well.
More Ham and Cheese Recipes
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Ham and Cheese Casserole
Ingredients
- 1 pound rotini pasta (or similar, see notes for gluten free)
- 1/2 cup butter
- 1 large shallot (or small onion, finely diced)
- 2 cloves garlic (minced)
- 1/2 cup all purpose flour (see notes for gluten free)
- 1 teaspoon mustard powder
- 2 cups whole milk
- 8 ounces Gruyere cheese (shredded)
- 4 ounces cheddar cheese (shredded)
- 8 ounces ham (diced, about 1 1/2 to 2 cups)
- salt
- pepper
- 2 tablespoons butter (melted)
- 1/2 cup seasoned breadcrumbs
Instructions
- Preheat oven to 375°F.
- Prepare the pasta according to the directions on the box until al dente (tender with a little bite to it). You want the pasta to be slightly undercooked since it will cook more in the oven.1 pound rotini pasta
- In a large, deep skillet, melt the butter over medium heat.1/2 cup butter
- Add the shallot and cook until starting to soften and turn translucent, about 3-5 minutes.1 large shallot
- Stir in the garlic and cook another 30-60 seconds.2 cloves garlic
- Whisk in the flour and mustard powder and cook an additional minute.1/2 cup all purpose flour, 1 teaspoon mustard powder
- Slowly whisk in the milk until everything is smooth.2 cups whole milk
- Remove the pan from the heat and stir in the cheese until fully melted and blended.8 ounces Gruyere cheese, 4 ounces cheddar cheese
- Stir in the ham.8 ounces ham
- Drain the pasta and add it to a large casserole dish. Pour the sauce over it and stir to combine. Season with salt and pepper to taste.salt, pepper
- Melt the butter and stir in the breadcrumbs. Sprinkle over the top of the casserole.2 tablespoons butter
- Bake for 20-25 minutes or until the breadcrumbs are golden brown the the casserole is hot and bubbly.1/2 cup seasoned breadcrumbs
- Garnish with fresh, minced parsley, chives, or green onion, if desired.
Notes
Tips and Techniques
- To make this recipe gluten free, use cornstarch or gluten free flour in place of the all purpose flour and gluten free pasta.
- Shred the cheeses from blocks for the best results. Pre-shredded bags of cheese contain added starch which can make them grainy when melted.
- Store leftovers tightly covered in the refrigerator. Consume within 3 to 5 days.
Jenny says
We loved this casserole! Easy recipe and so customizable My kids requested bacon next time, do you think it will be too much? The ham was perfect and I was also thinking sausage. Thank you for this great dinner recipe.
Moop Brown says
I’ve never had a ham and cheese casserole before but this recipe for it looks really unique and tasty.
Silvia says
You said it right, comfort food as it’s best! I loved the Gruyère in this recipe. It was simple to make and full of flavor.
Enriqueta E Lemoine says
This ham and cheese casserole is my kind of recipe for fall and winter cold nights. I cannot wait to bake it again.
Dee says
This took mac and cheese to a whole new level. My mouth is literally watering.
Brianna Simmons says
Ham and cheese is a great combo and this casserole was a bit hit with my family! Easy to make and definitely going into dinner rotation.
Carrie Robinson says
This is such a comforting dinner idea! 🙂 I know that my family would love this. And this would also be perfect for using that leftover holiday ham in.
Mikayla says
Oh my, this was the perfect hot cheesy dinner for the cold rainy weather we have had this week!
Gloria says
Comfort food season is here. Casseroles, soups, stews and chilis will be the staple for the next few months. This is filled with lots of delicious flavours. Pasta, ham cheese, what is not to love about this for dinner any night of the week?