Name: Cheesy Ham and Pea Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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; 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; 1 cup panko breadcrumbs; 1/4 cup grated parmesan cheese; 2 tbsp butter, melted; A pinch of paprika for color

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

Scale

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

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).

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