Ham and Swiss Casserole

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Cook noodles according to package instructions. Drain and set aside.
3. Prepare the filling: In a large bowl, combine cooked noodles, diced ham, thawed peas, soup, sour cream, milk, garlic powder, black pepper, and 1 cup of shredded Swiss cheese.
4. Assemble the casserole: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup of Swiss cheese over the top.
5. Add the topping: Evenly scatter the buttered breadcrumbs or crushed crackers over the cheese layer.
6. Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
7. Cool slightly before serving. Garnish with parsley or serve with a simple side salad.

Variations:

• Add 1–2 teaspoons Dijon mustard to the filling for extra tang.
• Swap peas with broccoli florets or sautéed mushrooms for a veggie variation.
• Use Gruyère cheese for a nuttier, more robust flavor.
• Add a pinch of nutmeg or thyme to enhance the creamy base.

Tips:

• Make it ahead by assembling the casserole, then refrigerating until ready to bake. Add a few extra minutes to the bake time if cold.
• For an extra-crispy topping, broil the casserole for 2–3 minutes at the end—just watch closely to avoid burning.
• Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or microwave.

This Ham and Swiss Casserole is classic, cozy, and crowd-pleasing—an easy, delicious dish that brings warmth and satisfaction to the table.