Okay, so you’ve got leftover ham sitting in your fridge giving you the stink eye, some frozen peas that have been chilling (literally) in your freezer since who knows when, and you need dinner on the table without losing your mind. Enter: Cheesy Ham and Pea Casserole. This isn’t your grandma’s sad, watery casserole — this baby is creamy, cheesy, and actually tastes like something you’d order at a comfort food restaurant. It’s basically a warm hug in casserole form, and honestly? Even your pickiest eater will clean their plate. The best part? It comes together in one dish, so cleanup is minimal and your sanity stays intact.
Why You’ll Love This Recipe
- Uses up that leftover ham like a boss
- One-dish wonder = minimal cleanup (hallelujah!)
- Kid-approved but sophisticated enough for adults
- Creamy, cheesy goodness without being heavy
- Perfect for meal prep — makes great leftovers
- Pantry-friendly ingredients you probably already have
The Good Stuff You’ll Need
For the Base:
- 2 cups cooked ham, diced (leftover holiday ham is perfect)
- 2 cups frozen peas (don’t thaw them — trust the process)
- 8 oz egg noodles or rotini pasta
- 1 small onion, diced
- 2 tbsp butter
For the Creamy Magic:
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups sharp cheddar cheese, shredded (get the good stuff)
- 1/2 cup cream cheese, softened
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Crispy Top:
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tbsp butter, melted
- A pinch of paprika for color
Let’s Do This
Step 1: Prep Like a Pro
Preheat your oven to 375°F and grease a 9×13 baking dish.
Cook pasta according to package directions until al dente (it’ll finish cooking in the oven). Drain and set aside.
Step 2: Build That Sauce
In a large skillet, melt 2 tbsp butter over medium heat.
Sauté the diced onion until soft and translucent, about 4-5 minutes.
Sprinkle in the flour and whisk constantly for about 1 minute (this is your roux — fancy, right?).
Slowly pour in the milk and chicken broth, whisking like your life depends on it to avoid lumps.
Cook, stirring constantly, until the sauce thickens — about 5-7 minutes.
Step 3: Cheese It Up
Remove from heat and stir in the cream cheese until smooth.
Add the shredded cheddar, garlic powder, thyme, salt, and pepper. Stir until melty and gorgeous.
Taste and adjust seasoning because you’re the boss of your own dinner.
Step 4: Assembly Time
In your greased baking dish, combine the cooked pasta, diced ham, and frozen peas.
Pour that beautiful cheese sauce over everything and mix gently to coat.
Step 5: Top It Off
In a small bowl, mix panko breadcrumbs, parmesan, melted butter, and paprika.
Sprinkle this golden goodness over the casserole.
Step 6: Bake and Celebrate
Bake for 25-30 minutes until bubbly around the edges and golden on top.
Let it rest for 5 minutes before serving (I know it’s torture, but trust me).
Serving Suggestions
Pair with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Steamed broccoli or roasted Brussels sprouts make great veggie sides.
A slice of crusty bread for soaking up every last bit? Yes, please.
Switch It Up
Go Veggie: Skip the ham and add mushrooms, bell peppers, or leftover roasted chicken.
Spice Things Up: Add a diced jalapeño to the onions or a dash of hot sauce to the cheese sauce.
Different Cheese Game: Try Gruyère and white cheddar for a more sophisticated flavor.
Veggie Boost: Throw in some frozen corn or diced carrots with the peas.
Make-Ahead Magic
Assemble the whole thing up to the baking step, cover tightly, and refrigerate for up to 2 days.
When ready to bake, add an extra 10-15 minutes to the cooking time since it’s starting cold.
You can also portion it into individual containers for easy weeknight dinners.
Questions People Actually Ask
Q: Can I use fresh peas instead of frozen? A: Absolutely! Just blanch them quickly in boiling water first, then shock them in ice water.
Q: What if I don’t have leftover ham? A: Deli ham works great — just get it sliced thick and dice it up. Rotisserie chicken or turkey also work.
Q: Can I make this ahead and freeze it? A: Yep! Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Q: My sauce is lumpy — help! A: Use an immersion blender or regular blender to smooth it out. Next time, whisk more aggressively when adding the liquid.
Q: Can I use a different pasta? A: Sure thing! Penne, shells, or even rice work great. Just adjust cooking time accordingly.
Print
Cheesy Ham and Pea Casserole
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Okay, so you’ve got leftover ham sitting in your fridge giving you the stink eye, some frozen peas that have been chilling (literally) in your freezer since who knows when, and you need dinner on the table without losing your mind. Enter: Cheesy Ham and Pea Casserole. This isn’t your grandma’s sad, watery casserole — this baby is creamy, cheesy, and actually tastes like something you’d order at a comfort food restaurant. It’s basically a warm hug in casserole form, and honestly? Even your pickiest eater will clean their plate. The best part? It comes together in one dish, so cleanup is minimal and your sanity stays intact.
Ingredients
For the Base:
- 2 cups cooked ham, diced (leftover holiday ham is perfect)
- 2 cups frozen peas (don’t thaw them — trust the process)
- 8 oz egg noodles or rotini pasta
- 1 small onion, diced
- 2 tbsp butter
For the Creamy Magic:
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups sharp cheddar cheese, shredded (get the good stuff)
- 1/2 cup cream cheese, softened
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Crispy Top:
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tbsp butter, melted
- A pinch of paprika for color
Instructions
Preheat your oven to 375°F and grease a 9×13 baking dish.
Cook pasta according to package directions until al dente (it’ll finish cooking in the oven). Drain and set aside.
In a large skillet, melt 2 tbsp butter over medium heat.
Sauté the diced onion until soft and translucent, about 4-5 minutes.
Sprinkle in the flour and whisk constantly for about 1 minute (this is your roux — fancy, right?).
Slowly pour in the milk and chicken broth, whisking like your life depends on it to avoid lumps.
Cook, stirring constantly, until the sauce thickens — about 5-7 minutes.
Remove from heat and stir in the cream cheese until smooth.
Add the shredded cheddar, garlic powder, thyme, salt, and pepper. Stir until melty and gorgeous.
Taste and adjust seasoning because you’re the boss of your own dinner.
In your greased baking dish, combine the cooked pasta, diced ham, and frozen peas.
Pour that beautiful cheese sauce over everything and mix gently to coat.
In a small bowl, mix panko breadcrumbs, parmesan, melted butter, and paprika.
Sprinkle this golden goodness over the casserole.
Bake for 25-30 minutes until bubbly around the edges and golden on top.
Let it rest for 5 minutes before serving (I know it’s torture, but trust me).
Notes
Pair with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Steamed broccoli or roasted Brussels sprouts make great veggie sides.
A slice of crusty bread for soaking up every last bit? Yes, please.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~42g
- Protein: ~28g