When I think of the most requested breakfast dish in our household, this creamy Swiss Ham and Noodle Casserole takes the crown.

It all came together during one of those chaotic school-day mornings. I had leftover ham from dinner, a handful of noodles from a pantry clean-out, and a half-used block of Swiss cheese. It wasn’t a planned recipe. It was more like a delicious accident born out of a desperate attempt to make something quick, hearty, and comforting. My youngest, still rubbing sleep from his eyes, took one bite and declared it “the best breakfast pasta ever.”

From that moment on, it became our midweek magic meal. Whether it’s a chilly winter morning or a rainy spring Saturday, the smell of bubbling Swiss cheese and sautéed onions from the oven instantly gathers everyone around the table. This dish has earned a permanent place in our rotation—not just because it’s simple and satisfying, but because it brings everyone together before we head off in different directions for the day.

It’s cozy, easy, and full of flavor. And now, I’m sharing it with you, so it can be part of your breakfast traditions, too.

Short Description

This Swiss Ham and Noodle Casserole combines tender egg noodles, savory ham, creamy onion sauce, and melted Swiss cheese into one comforting, oven-baked dish—perfect for busy mornings or make-ahead brunch.

Key Ingredients

For the Casserole:

8 ounces wide egg noodles, cooked and drained
1 tablespoon butter (to prevent noodles from sticking)
2 tablespoons butter
1/2 cup onion, chopped
1 (10.5 oz) can cream of onion soup
1 cup sour cream
2 cups Swiss cheese, shredded
2 cups ham, cubed

Tools Needed

Deep skillet
Medium pot
2 1/2-quart casserole dish
Mixing spoon
Aluminum foil

Cooking Instructions

Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain well and toss with 1 tablespoon of butter to prevent sticking if you’re not assembling the casserole immediately.

Step 2: Sauté the Onions
In a deep skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened and translucent. Stir occasionally to prevent browning.

Step 3: Prepare the Creamy Base
Remove the skillet from heat and stir in the cream of onion soup and sour cream. Mix until smooth and fully combined. This will become the creamy sauce for your casserole.

Step 4: Layer the Casserole
Preheat your oven to 350°F (175°C). Grease a 2 1/2-quart casserole dish with butter. Spread half of the cooked noodles evenly at the bottom. Spoon half of the creamy mixture over the noodles. Sprinkle with half of the shredded Swiss cheese and half of the cubed ham.

Step 5: Repeat Layers
Add the remaining noodles on top, followed by the rest of the creamy mixture. Finish with the remaining cheese and ham, distributing evenly across the top.

Step 6: Bake and Serve
Cover the dish tightly with foil and bake for 25–35 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Remove the foil for the last 5 minutes for a slightly golden top if desired. Serve warm.

Why You’ll Love This Recipe

– Comforting, hearty, and filling

– Perfect for breakfast, brunch, or even dinner

– Uses simple, everyday ingredients

– Great way to use up leftover ham

– Easy to prepare ahead of time

– Kid-friendly flavors and texture

Mistakes to Avoid & Solutions

1. Overcooking the noodles: If you cook the noodles too long initially, they can become mushy after baking. Solution: Cook until just al dente.

2. Using cold ingredients: This can cause uneven baking.
Solution: Let sour cream and soup sit at room temperature for 10–15 minutes before mixing.

3. Skipping the foil: The top may dry out.
Solution: Always cover with foil during baking, and remove only if you want a slightly browned top.

4. Uneven layering: This can lead to dry bites.
Solution: Spread ingredients evenly during layering.

5. Not greasing the dish: The noodles may stick.
Solution: Grease your casserole dish with butter or spray.

Serving and Pairing Suggestions

Serve as a hearty breakfast with fresh fruit or a green smoothie

Pair with a crisp green salad for brunch

Add a side of roasted vegetables for a complete dinner

Great for potlucks or brunch buffets

Serve plated with a drizzle of hot sauce or mustard cream sauce for a fancy touch

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

Reheat in the oven at 325°F covered with foil until warmed through (about 20 minutes)

For quick reheating, microwave individual servings for 1–2 minutes

Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight before reheating

FAQs

1. Can I use a different type of cheese?
Yes! Gruyère, provolone, or mozzarella work well as substitutes.

2. Can I make it the night before?
Absolutely. Assemble it fully, cover, and refrigerate overnight. Bake when ready.

3. Is there a way to make it lighter?
Use light sour cream and reduced-fat cheese. You can also substitute Greek yogurt for part of the sour cream.

4. Can I use other types of noodles?
Yes, rotini, fusilli, or even penne work well. Just avoid very delicate pastas.

5. What can I substitute for cream of onion soup?
Cream of mushroom or cream of celery work great. Or make a homemade white sauce with sautéed onions, butter, flour, and milk.

Tips & Tricks

Let the casserole rest 5 minutes after baking for easier slicing

Chop the ham into small cubes for better distribution

Shred cheese from a block for a smoother melt

Add black pepper or herbs like thyme for extra flavor

Use a deep casserole dish to prevent bubbling over

Recipe Variations

Low-Carb Version: Swap egg noodles for cooked spaghetti squash or spiralized zucchini. Reduce baking time by 5 minutes.

Vegetarian Option: Replace ham with roasted mushrooms or spinach. Use a vegetarian cream soup base.

Spicy Twist: Add diced jalapeños or a pinch of red pepper flakes to the sauce. Pepper jack cheese also adds heat.

Italian-Inspired: Swap Swiss cheese for mozzarella and add chopped sun-dried tomatoes and basil.

Crunchy Topping: Before baking, sprinkle 1/2 cup of buttered breadcrumbs or crushed Ritz crackers on top for added texture.

Final Thoughts

This Swiss Ham and Noodle Casserole is more than just a breakfast dish—it’s a warm hug in the morning rush, a solution for leftovers, and a guaranteed crowd-pleaser. Each bite brings together creamy comfort and bold flavor in a way that makes it feel special yet wonderfully familiar.

I’ve made this dish for brunch with friends, packed it up for school potlucks, and even served it as breakfast-for-dinner. Its versatility is endless, and it never disappoints. This casserole hits the spot every time—perfect for satisfying picky eaters and impressing hungry guests alike.

Swiss Ham And Noodle Casserole

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Casserole:
8 ounces wide egg noodles, cooked and drained
1 tablespoon butter (to prevent noodles from sticking)
2 tablespoons butter
1/2 cup onion, chopped
1 (10.5 oz) can cream of onion soup
1 cup sour cream
2 cups Swiss cheese, shredded
2 cups ham, cubed

Instructions

Step 1: Cook the noodles
Boil egg noodles in salted water until al dente. Drain and toss with butter to prevent sticking.

Step 2: Sauté the onions
Sauté chopped onion in butter for 3–4 minutes until soft and translucent.

Step 3: Make the creamy base
Remove from heat, then stir in cream of onion soup and sour cream until smooth.

Step 4: Layer the casserole
Preheat oven to 350°F (175°C). In a greased casserole dish, layer half the noodles, creamy mixture, cheese, and ham.

Step 5: Repeat the layers
Add the remaining noodles, creamy mixture, cheese, and ham.

Step 6: Bake and serve
Cover with foil and bake for 25–35 minutes until bubbly. Remove foil for the last 5 minutes for a golden top, if desired. Serve warm.