Cozy Cheddar and Ham Noodle Cabin Casserole

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 12 oz wide egg noodles
• 2 cups frozen peas
• 2 large yellow onions, thinly sliced
• 10 oz smoked ham, diced (about 2 cups)
• 8 tbsp (1 stick) unsalted butter, divided
• 2 1/2 cups whole milk + 1/2 cup chicken broth
• 2 cups (8 oz) shredded aged sharp cheddar, divided
• 1/2 cup (2 oz) shredded Gruyère or extra cheddar
• 1 1/2 cups crushed buttery crackers (about 40 crackers)
• 1/4 cup sour cream or plain Greek yogurt
• All-purpose flour, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, pepper
• Optional: Parmesan, parsley, sugar, balsamic vinegar

Do This

• 1. Preheat oven to 350°F and lightly butter a 9×13-inch baking dish.
• 2. Slowly caramelize sliced onions in butter and oil over medium-low heat until deep golden, 20–25 minutes.
• 3. Boil egg noodles in salted water until just shy of al dente; add peas in the last minute, then drain.
• 4. Make a cheddar cream sauce: cook butter and flour into a roux, whisk in milk and broth, then season and melt in cheeses and sour cream.
• 5. In a large bowl, combine noodles, peas, ham, caramelized onions, and most of the cheese sauce; spread into the baking dish and drizzle on remaining sauce.
• 6. Mix crushed crackers with melted butter and Parmesan; sprinkle over casserole and bake 25–30 minutes until bubbly and golden.

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Why You’ll Love This Recipe

• It is the definition of cozy cabin food: creamy, cheesy, smoky, and deeply comforting.
• Caramelized onions and smoked ham add layers of flavor that make this more special than an everyday casserole.
• The buttery cracker topping bakes up shatteringly crisp over a soft, creamy noodle base.
• Great for using leftover ham and easy to assemble ahead for busy nights or weekend getaways.

Grocery List

• Produce: 2 large yellow onions, fresh parsley (optional)
• Dairy: Unsalted butter, aged sharp cheddar cheese, Gruyère (or extra cheddar), Parmesan (optional but delicious), whole milk, sour cream or plain Greek yogurt
• Pantry: Wide egg noodles, frozen peas, smoked ham (thick-cut or ham steak), buttery round crackers, all-purpose flour, chicken broth, Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, olive oil, sugar and balsamic vinegar (optional)

Full Ingredients

For the Caramelized Onions

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 large yellow onions (about 1 1/2 lb total), thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar (optional, helps browning)
• 1 tsp balsamic vinegar or apple cider vinegar (optional, to finish)

For the Noodles and Filling

• 12 oz wide egg noodles
• 1 tbsp kosher salt (for the pasta water)
• 2 cups frozen peas (do not thaw)
• 2 cups diced smoked ham (about 10 oz), cut into 1/2-inch cubes
• 2 cups (8 oz) shredded aged sharp cheddar cheese, divided
• 1/2 cup (2 oz) shredded Gruyère cheese, or additional sharp cheddar
• Freshly ground black pepper, to taste
• Butter or oil, for greasing the baking dish

For the Cheddar Cream Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk, preferably at room temperature
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup sour cream or full-fat plain Greek yogurt

For the Buttery Cracker Topping

• 1 1/2 cups crushed buttery round crackers (about 40 crackers)
• 3 tbsp unsalted butter, melted
• 1/4 cup finely grated Parmesan cheese (optional but recommended)
• 2 tbsp chopped fresh parsley (optional, for color and freshness)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Dish

Set your oven to preheat at 350°F. Grease a 9×13-inch baking dish with a little butter or oil, making sure to coat the bottom and sides so the noodles and cheese do not stick. Set the dish aside. This is also a good time to shred your cheeses, dice the smoked ham, and measure out the remaining ingredients so everything is ready to go once you begin cooking.

Step 2: Slowly Caramelize the Onions

In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter melts and begins to foam. Add the sliced onions and 1/2 tsp kosher salt, tossing to coat in the fat. Spread them into an even layer. Reduce heat to medium-low. Cook, stirring every few minutes, until the onions soften, turn translucent, and then slowly deepen to a rich golden brown, 20–25 minutes. If the pan looks dry or the onions start to scorch, add a splash of water and lower the heat. About halfway through, sprinkle in the optional 1/2 tsp sugar to boost caramelization. When the onions are soft, sweet, and deep amber, turn off the heat and stir in the optional 1 tsp balsamic vinegar to brighten the flavor. Set aside.

Step 3: Cook the Egg Noodles and Peas

While the onions cook, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Stir in the 12 oz egg noodles and cook according to package directions, but shorten the time by about 1 minute so they are just shy of al dente. This keeps them from going mushy in the oven. During the last 1 minute of cooking, add the 2 cups frozen peas directly to the pot. When the noodles are ready, drain the noodles and peas together in a colander. Do not rinse; just shake off excess water. Set aside.

Step 4: Make the Cheddar Cream Sauce

In a medium saucepan, melt 3 tbsp butter over medium heat. Sprinkle in the 3 tbsp flour and whisk continuously for 1–2 minutes, until the mixture bubbles and smells slightly nutty but does not brown. This is your roux. Gradually pour in the 2 1/2 cups milk and 1/2 cup chicken broth, whisking constantly to avoid lumps. Continue to cook, whisking, until the sauce thickens to a loose gravy consistency, 5–7 minutes.

Stir in the 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper. Turn the heat to low and add 1 1/2 cups shredded sharp cheddar and the 1/2 cup Gruyère (or extra cheddar). Stir until smooth and fully melted. Remove from heat and whisk in the 1/4 cup sour cream or Greek yogurt. Taste and adjust seasoning with more salt or pepper if needed. The sauce should be well seasoned and slightly thicker than a typical cheese sauce, as it will loosen a bit when combined with the noodles.

Step 5: Combine Noodles, Ham, Onions, and Sauce

In a very large mixing bowl, add the drained noodles and peas, the diced smoked ham, and all of the caramelized onions. Season lightly with freshly ground black pepper. Pour in about two-thirds of the hot cheddar cream sauce and gently fold everything together with a spatula or large spoon, trying not to break up the noodles. You want the sauce to coat everything evenly while still leaving some sauce reserved for the top. When combined, transfer the mixture to the prepared 9×13-inch baking dish and spread into an even layer. Spoon or drizzle the remaining cheese sauce over the surface and sprinkle on the remaining 1/2 cup shredded sharp cheddar.

Step 6: Make the Buttery Cracker Topping

In a medium bowl, combine the 1 1/2 cups crushed buttery crackers, 3 tbsp melted butter, and the optional 1/4 cup grated Parmesan. Stir until all the crumbs are evenly coated and look slightly wet and sandy. If using, fold in the 2 tbsp chopped parsley for a pop of color. Sprinkle this mixture evenly over the top of the casserole, covering the surface from corner to corner for maximum crunch. Gently pat it down with your hand so it adheres slightly.

Step 7: Bake Until Bubbly and Golden

Place the baking dish on the middle rack of the preheated 350°F oven. Bake for 25–30 minutes, or until the casserole is bubbling around the edges and the cracker topping is deep golden brown. If the top is browning too quickly before the center is hot, tent loosely with foil for the last 5–10 minutes. Remove from the oven and let the casserole rest for at least 10 minutes before serving; this allows the layers to set slightly so it serves more neatly. Scoop generous portions into warm bowls or onto plates and enjoy the cozy, smoky, cheesy goodness.

Pro Tips

• Undercook the noodles slightly. Pull the egg noodles about 1 minute before fully al dente. They will keep cooking in the oven and stay pleasantly firm instead of mushy.
• Take your time with the onions. True caramelization should be low and slow. If they are browning in under 10–15 minutes, the heat is too high.
• Use the sharpest cheddar you can find. Aged sharp cheddar gives a deep, tangy flavor that cuts through the richness of the sauce and ham.
• Season the sauce boldly. The noodles and peas will mellow the seasoning, so make sure the sauce tastes slightly more seasoned than you think you need.
• Let it rest before serving. A short rest helps the casserole set, making it easier to serve clean slices while still staying creamy inside.

Variations

• Smokier cabin version: Add 4–6 slices of cooked, crumbled bacon along with the ham, and increase the smoked paprika to 3/4 tsp for extra campfire flavor.
• Veggie-loaded: Sauté 8 oz sliced mushrooms or 2 cups small broccoli florets and fold them in with the noodles and ham. This adds extra bulk and earthy flavor.
• Turkey or chicken swap: Replace the smoked ham with cooked shredded chicken or turkey (great for leftovers) and add a pinch more salt to make up for the ham’s saltiness.

Storage & Make-Ahead

Let leftover casserole cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave until hot, or warm larger portions in a 325°F oven, covered with foil, for 20–25 minutes, removing the foil for the last 5 minutes to re-crisp the topping.

To make ahead, assemble the casserole completely except for the cracker topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, top with the buttered crumbs, and bake as directed, adding 5–10 extra minutes if it is very cold going into the oven. You can also freeze the unbaked, untopped casserole for up to 2 months; thaw overnight in the refrigerator before topping and baking.

Nutrition (per serving)

Approximate values for 1 of 8 servings: about 560 calories, 28 g fat, 20 g saturated fat, 48 g carbohydrates, 3 g fiber, 8 g sugar, 28 g protein, and 1,050 mg sodium. Actual values will vary based on exact ingredients and brands used.