Stringy Ham Cheese Casserole

Stringy Ham Casserole is that cozy dish you turn to when the weather cools and you want something bubbling and filling from the oven. The blend of pasta, diced ham, and mountains of cheese creates dinner magic with very little fuss and lots of comfort. If your family loves casseroles with creamy sauces and a golden crust, this is about to become a go-to meal.

This casserole first came together when I had leftover Easter ham and two hungry kids to feed. Now we make it for birthday dinners and any night that needs an extra helping of comfort.

Ingredients

• Pasta: choose penne or rotini for their sauce-catching grooves. Go for bronze-cut for a toothsome bite
• Cooked ham: dice it evenly so each bite is hearty. Seek out smoked ham for extra flavor if you can
• Onion: adds sweet depth when sautéed slowly until golden. Look for heavy, firm onions
• Red bell pepper: for color and subtle sweetness. Pick one with no soft spots and rich hue
• Garlic: gives the base a warm, savory backbone. Fresh is best for the brightest aroma
• Unsalted butter: lets you control the seasoning. European-style butter makes it richer
• All-purpose flour: thickens the sauce. Use unbleached for a better roux
• Whole milk: goes creamy without feeling overly heavy. Use the highest quality milk you can find
• Shredded mozzarella cheese: the star for that Instagram-worthy cheese string. Grate it yourself for optimal melt
• Shredded cheddar cheese: brings sharpness. Medium or sharp cheddar melts smoothly and balances flavor
• Grated Parmesan cheese: adds a salty, nutty finish. Real Parmigiano-Reggiano makes a world of difference
• Salt: make sure to season as you go so nothing is bland
• Black pepper: freshly cracked for a gentle kick
• Dried oregano and dried thyme: these two uplift the flavors and nod to Italian comfort foods
• Breadcrumbs: get you that golden, crunchy topping. Panko works well for more texture
• Melted butter: for the crunchy topping. Coat breadcrumbs evenly for a crisp bite

Instructions

Preheat the Oven:

Set your oven to a true 200 degrees Celsius or 400 degrees Fahrenheit. Grease your baking dish well so nothing sticks and clean-up is a breeze

Boil the Pasta:

Cook the pasta in a generous pot of salted water until it is just shy of fully cooked al dente is key. Drain well so the sauce will cling later

Sauté the Veggies:

Melt the butter in a roomy skillet over medium heat. Toss in onions and red bell pepper cooking them gently until they become soft and start to turn golden this builds the base flavors for the sauce

Add Garlic:

Stir in the minced garlic and keep it moving for one minute just until fragrant do not let it brown

Make the Roux:

Sprinkle in flour and stir for a full minute. This will remove the raw flour taste and set up your luscious sauce

Build the Sauce:

Gradually pour in whole milk while whisking constantly to prevent lumps. Bring to a gentle simmer and let it thicken slightly you want a pourable but creamy texture

Melt Cheeses:

Reduce the heat to low and add mozzarella cheddar and Parmesan. Stir until the cheese melts fully and you lose any sign of graininess. The sauce should be smooth and glossy

Season the Sauce:

Season this mixture with salt black pepper oregano and thyme. Taste and adjust if you want more punch

Add Ham and Pasta:

Mix in your diced ham and drained pasta. Thoroughly coat everything in the sauce so each forkful is cheesy and savory

Assemble the Casserole:

Transfer the mixture into your greased baking dish and level the top for even baking

Make the Topping:

In a small bowl combine the breadcrumbs with melted butter until the crumbs are evenly moistened. Scatter this topping all over the casserole surface

Bake:

Slide the dish into the oven and bake for 20 to 25 minutes. You want a golden crust and plenty of bubbling around the edges

Let Rest and Serve:

Pull the casserole from the oven and let it sit for five minutes before scooping. This short rest keeps things from sliding apart and lets everything set

Save

The sharp cheddar is my favorite part because its flavor stands up so well against creamy mozzarella. This recipe takes me right back to the Sunday afternoons when we piled into the kitchen after sledding and the smells of baking cheese made everyone impatient for dinner.

Storage Tips

This casserole saves well covered tightly in the fridge for up to three days. To reheat just scoop a portion into a bowl and microwave gently with a splash of milk to bring back the creaminess. You can also pop the whole dish into a moderate oven covered with foil for fifteen minutes if you are serving a crowd

Ingredient Substitutions

If ham is not available try cooked chicken or turkey for a similar protein hit. For a different flavor skip mozzarella and use fontina or provolone cheeses. Those who want an all-in veggie option can sub in mushrooms and extra peppers and skip the meat altogether

Serving Suggestions

Pair with a crisp green salad tossed with lemon vinaigrette to cut the richness. Warm garlic bread or a seeded baguette turns this weeknight meal into a dinner party excuse. For a little heat sprinkle red pepper flakes onto each serving

A Bit of History

Baked casseroles like this are an American staple blending European technique with new world abundance. After WWII casseroles soared in popularity because they stretched leftovers and were easy for home cooks. The name stringy points to the kind of cheese used and the fun kids have pulling endless strands from their plates

Seasonal Adaptations

Add sauteed peas or asparagus during spring for freshness Toss in roasted pumpkin or butternut squash cubes in fall for a sweet note Use a medley of colored bell peppers for a summer twist

Success Stories

Several readers have told me this became their new family favorite after holiday feasts. One friend doubled the recipe for a potluck and came home with an empty dish. Another time I made it with smoked gouda and the kids asked for it for their birthday dinner

Freezer Meal Conversion

To freeze bake completely then cool to room temperature before covering tightly. Thaw overnight in the fridge and reheat in a moderate oven until bubbling in the middle. You can also assemble it up to the point of topping then freeze so it is freshly baked the day you serve it

Save

Serve straight from the oven while the cheese is still gooey and bubbling. The crunchy topping and molten center make every bite a family favorite.

Recipe FAQ

→ Can I use different pasta shapes?

Yes, penne, rotini, fusilli, or shells all work well and hold the sauce nicely.

→ Which cheese gives the most stringiness?

Mozzarella is perfect for that signature stringy, melted texture in baked dishes.

→ Is precooked ham required?

Diced cooked ham is best; leftover roasted ham or store-bought ham both add flavor and convenience.

→ How can I make the topping crispier?

Toss breadcrumbs with melted butter before sprinkling over the top for extra crunch and golden color.

→ Can I add vegetables for more nutrition?

Absolutely! Try adding peas, steamed broccoli, or spinach into the mixture before baking.

→ What side dishes pair well?

Serve with a green salad or crusty bread for a balanced and satisfying meal.