Recipe Background
Ham & Swiss Casserole celebrates a new home with layered comfort and ease.
One rainy evening, after surviving three grueling days of house hunting, I finally found the perfect spot. The walls were a vibrant cherry red, which felt like a warm hug. It made sense to celebrate with something comforting, and my fridge held the ideal mismatched batch of leftovers for a trusty ham and Swiss casserole. I rescued the egg noodles first, knowing they would serve as the hearty base for my dish. Over the years, I’ve learned that a quick parboil followed by a good drain works wonders, keeping everything light and fluffy.
As I chopped the green peppers and onions, the aroma reminded me of childhood and lazy Sundays spent around aromatic casseroles. The cubed ham brought a sturdy, savory depth, matched perfectly by the tangy, nutty Swiss cheese—my fridge staples. Meanwhile, the cream of celery soup, undiluted with a touch of sour cream, created the most delicate sauce to pull it all together. I layered everything in a battered baking dish, making sure to end with a generous coat of that creamy mixture for a golden crust every time. Forty minutes in the oven, and I had my celebration.
There's a special joy in executing the perfect bake, especially when letting it sit for just a bit ensures clean-cut portions. That night, surrounded by moving boxes and faint city sounds, I realized this dish was more than just a meal. It was the first moment of home in my new place, a place painted red with promise and brimming with possibilities.
Ingredients
- 1 package egg noodles cooked and drained
- 2 cups ham cooked, cubed
- 2 cups Swiss cheese shredded
- 1 (10.75-ounce) can condensed cream of celery soup undiluted
- 1 cup sour cream
- 1/2 cup green pepper chopped
- 1/2 cup onion chopped
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- Layer 1/2 of the noodles, 1/2 of the ham, and 1/2 of the cheese in the prepared baking dish.
- In a large bowl, combine the cream of celery soup, the sour cream, the green pepper, and the onion.
- Spread 1/2 of the soup mixture over the cheese.
- Repeat the layers once, starting with the noodles and ending with the soup mixture.
- Bake the casserole, uncovered, until it is heated through, about 40-45 minutes
- Serve.
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