This Creamy Ham Fettuccine Casserole is an easy, 30-minute, scrumptious meal Creamy sauce, fettuccine, ham, peas and a crunchy topping!
A SIMPLY DELICIOUS DINNER RECIPE
This Creamy Ham Fettuccine Casserole is an easy, 30-minute scrumptious meal that everyone loves! Creamy sauce with ham, peas and a crunchy topping! This meal is picky-eater approved and is the perfect weeknight meal. Serve with a salad and some Butter Dip Biscuits and dinner is served!
CAN THIS MEAL BE FROZEN?
This can be made in advance and frozen. Or, if you don't need this much for one meal, you can split it up into two smaller casserole pans and make one now and freeze one for later. As with all freezer meals, it's very important that you wrap it up well so that it doesn't get freezer burned.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fettuccine noodles
- salted butter
- all-purpose flour
- milk
- garlic salt
- black pepper
- shredded mozzarella cheese
- fully cooked ham
- frozen peas
- bread crumbs
HOW TO MAKE CREAMY HAM FETTUCCINE CASSEROLE:
Prepare fettuccine noodles according to package directions. You'll be cooking half the package of noodles. While noodles are cooking, preheat the oven to 350f degrees. Spray an 11x7-inch baking dish with nonstick cooking spray. In a large skillet, melt 2 Tablespoons salted butter over medium heat. Once butter is melted, whisk in all-purpose flour.
Whisk together well until a thick paste forms. Stir in milk. Turn heat up to medium-high.
It will start thickening pretty quickly once you turn the heat up.
Once you see bubbles, turn the heat back down to medium and add shredded cheese. If it gets too thick on ya, just splash a bit more milk in there. Season with garlic salt and pepper.
Next, stir in cubed ham.
... and frozen peas.
Lastly, stir in cooked fettuccine noodles.
Mixture will be thick. Stir as best you can to coat all the noodles with the cheese sauce.
Pour combined mixture into prepared baking dish.
Now for the bread crumb topping! In a small skillet, over medium-high heat, melt one tablespoon butter. Then stir in bread crumbs. Stir constantly (so bread crumbs don't burn) until bread crumbs start to brown. Then turn off heat.
Sprinkle browned bread crumbs over the noodles.
Cover with aluminum foil and bake for about 20-25 minutes (until bubbly.) Then serve! Perfect with a salad and some rolls! Seriously, SO good!
WANT MORE DELICIOUS RECIPES LIKE THIS ONE? TRY THESE!
Creamy Ham Fettuccine Casserole (+Video)
Ingredients
- 2 cups fettuccine noodles (½ package), cooked
- 3 Tablespoons salted butter, divided use
- 2 Tablespoons all-purpose flour
- 2 cups milk
- 1 ½ cups shredded mozzarella cheese
- 1 ½ teaspoons garlic salt
- ½ teaspoon black pepper
- 2 cups fully cooked ham, cubed
- 1 cup frozen peas
- ¼ cup dry bread crumbs
Instructions
- Prepare fettuccine noodles according to package directions. You'll be cooking half the package of noodles.
- While noodles are cooking, preheat the oven to 350F degrees. Spray an 11x7-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet, melt 2 Tablespoons salted butter over medium heat.
- Once butter is melted, add in all-purpose flour. Whisk together well until a thick paste forms.
- Stir in milk. Turn heat up to medium-high. It will start thickening pretty quickly once you turn the heat up. Keep whisking.
- Once you see bubbles, turn the heat back down to medium and add shredded cheese. If it gets too thick, just splash a bit more milk in there.
- Season with garlic salt and pepper.
- Next, stir in cubed ham, frozen peas and cooked fettuccine noodles. Mixture will be thick. Stir as best you can to coat all the noodles with the cheese sauce.
- Pour combined mixture into prepared baking dish. Set aside.
- In a small skillet, over medium-high heat, melt one tablespoon butter. Then stir in bread crumbs.
- Stir constantly (so they don't burn) until bread crumbs start to brown. Then turn off heat.
- Sprinkle browned bread crumbs over the noodles.
- Cover with aluminum foil and bake for about 20-25 minutes (until bubbly.)
Video
Notes
- Note: This can be served straight out of the pan without baking it. It firms up when baked but stays ultra creamy when not baked so it's up to your preference.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally posted: August 2016
Updated & republished: January 2020
Recipe adapted from Taste of Home
Chantal
Really loved this recipe, quick and easy to make. I did with brocoli instead of peas and was really good.
Lyn
Excellent instructions easy to follow End result DELICIOUS!
Tammie
Thank you so very much for this recipe during this time of covid19. My husband and I love the heck out of it. I just doubled it and now it will last us 3 whole days. The taste is so great. Italian bread crumbs on top and I added some onion. I switched oit the cheese to parmasan and cheddar because well we didn't have the other ingredients. I am so in love. Thanks again.
Tiffany
Regarding milk?
Can I use almond milk instead?
Lauren
I made half the recipe substituting green beans for peas and 1 tsp minced garlic for garlic salt.
Brandie @ The Country Cook
That sounds perfect!! Thanks so much Lauren!
Olivia
I love to order Carbonara when I eat out Italian and this is going to bring that delicious dish home to me. With these ingredients the cholesterol should be lower, too!
Brandie @ The Country Cook
Thank you Olivia! Hope you love this one!
Molly W
Is the nutrition info for the entire dish or per serving? If per serving, how much in each serving? Thanks!
Brandie @ The Country Cook
Molly, I always recommend that people use their own trusted nutritional apps. These calculators are really just a very general guideline but aren't always 100% accurate. In general, this calculator will figure out roughly a cup and a half (or slightly more.) per serving.
Sherry
A slow cooker version would be wonderful.
Kim Todd
Did you try it in a slow cooker? I would like to do this for an office party.
Lynne
Just made this. I think I would use regular salt instead of garlic salt and maybe add garlic powder. I find that garlic salt does not season the same as regular salt
Carlee
I love these kind of dishes. I never thought to freeze half, what a great idea!
Christy
Can you use any vegetable other than peas?
I really don't like peas (corn, string beans)?
Brandie @ The Country Cook
I haven't tried it with anything other than peas. You can leave them out if you prefer!
Mary L Hughes
I was also thinking Broccoli, but then I thought how well ham is in pea soup, yummmmm.
PiscesMike
I was wondering the same thing. Seems to me some capers steeped in cool water for 15 mins then drained, would make a great addition.
PiscesMike
(Steeping the capers pulls out a lot of the salinity in the bottled store bought variety, drawing out their natural delicacies and flavor)
Cristy
I’m not a pea fan either but just sub broccoli.
Guy
I've been making a variation of this for years, and it's delicious. I use turkey ham, and a combination of fontina and Gruyere cheeses. It's a family favorite, takes almost no time to make, and is even better the next day.
Brandie @ The Country Cook
I totally agree!
PiscesMike
I love Gruyere, and that sounds amazing!
Melissa
Do you freeze before or after you cook?
Brandie @ The Country Cook
Before 🙂
Brandie @ The Country Cook
That is exactly what I would do! We are a small family so making this into two smaller pans and freezing one for later makes more sense! 🙂
Heather
Thanks!! I might make two at once and freeze one.