This Leftover Ham Casserole Recipe is just 262 calories, and has 15.1g of protein for a BIG serving!
I can’t tell you how excited I am about this fantastic leftover ham recipe! It’s perfect after the holidays when you have leftover ham, and even better when you have leftover wine too, as the recipe calls for 1/2 cup white wine.
It’s great with any leftover veggies you have, and I actually like to serve it along the leftover raw veggies from the veggie tray. It makes it easier and they go really well together too. If you’re cooking this another time of year, try it with a side salad, the heavy pasta next to a crisp salad is fantastic.
Leftover Ham Casserole Recipe
What You’ll Find in this Article:
Ingredients in Ham Pasta Casserole
If you want to drop the carbs and boost the protein, I have a few tips for you. And to start, I recommend getting protein pasta.
Protein pasta won’t hold up as well, and may fall apart a little, but it’s all going into a casserole so it works out fine. But I do recommend not mixing the pasta too much when cooking, and don’t cook at a high boil if you choose to use protein pasta. (More carb protein boosting tips in the nutrition section.)
Shopping List for Healthy Ham Casserole:
- 1 tablespoon olive oil
- 1 yellow onion
- 1 tablespoon all-purpose flour
- 3 garlic cloves
- 1/2 cup white wine (or non-alcoholic white wine)
- 1/4 teaspoon pepper
- 1 tablespoon Dijon mustard
- 2 cups cooked ham
- 1 box (16-oz) rotini pasta (penne, rigatoni, and small shells also work well)
- 4 slices provolone (swiss or gruyere also work well)
- Olive oil spray
- Chopped parsley (optional)
How to Make Ham and Pasta Casseroles
This healthy casserole makes great individual meal prep dinners and lunches. Here’s how you can easily meal prep the leftovers, or the entire batch for quick and easy individual meals later.
How to Meal Prep:
- Cook the casserole according to the directions below.
- Cool completely.
- Cut the casserole into 6 portions (one lengthwise cut, and two sideways).
- Scoop the individual portions into meal perp containers and cover.
- Freeze for up to a month, or in the fridge for 4 days.
- To reheat from frozen, uncover and microwave for 3-4 minutes (each microwave is different) or about 1 minute from defrosted.
How to Make Leftover Ham Casserole:
- Cook the pasta according to the directions on the box. Drain and set aside.
- Meanwhile, heat a large pot over medium-low heat. Add in the olive oil and the onion.
- Cook, mixing often, until the onion softens (about 5 minutes).
- Add the flour and mix with a wooden spoon, continuously, until you have a lightly browned paste like covering the onions.
- Add in the garlic and cook until fragrant (about 1 minute).
- Add in the wine and whisk well to remove any flour lumps. Then add the pepper and dijon mustard and mix together.
- Increase the heat to medium-high. And cook, mixing often, until the sauce has thickened and coats the spoon (about 5 minutes).
- Turn off and remove from heat, add in the cooked ham and cooked pasta, and mix well to coat the pasta and ham in sauce.
- Move the pasta to a casserole dish, or a cast iron skillet, and top with cheese.
- Spray lightly with olive oil and broil for 2-5 minutes until the cheese is melted and lightly browned.
- Remove from the oven, sprinkle with parsley, and serve.
Leftover Ham Casserole Recipe
I love this leftover ham recipe so much! It’s really great because I almost always have some leftover white wine after a holiday as well, and I get to use that in the recipe too.
More Healthy Leftover Holiday Recipes:
Cheesy Ham Casserole
Equipment
- 9×13 Baking Dish or equivalent sized oven safe dish
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion minced
- 1 tablespoon all-purpose flour
- 3 garlic cloves minced
- 1/2 cup white wine (or non-alcoholic white wine)
- 1/4 teaspoon pepper
- 1 tablespoon Dijon mustard
- 2 cups cooked ham diced
- 1 box (16-oz) rotini pasta (penne, rigatoni, and small shells also work well)
- 4 slices provolone swiss or gruyere also work well
- Olive oil spray
- Chopped parsley optional
Instructions
- Cook the pasta according to the directions on the box. Drain and set aside.
- Meanwhile, heat a large pot over medium-low heat. Add in the olive oil and the onion.
- Cook, mixing often, until the onion softens (about 5 minutes).
- Add the flour and mix with a wooden spoon, continuously, until you have a lightly browned paste like covering the onions.
- Add in the garlic and cook until fragrant (about 1 minute).
- Add in the wine and whisk well to remove any flour lumps. Then add the pepper and dijon mustard and mix together.
- Increase the heat to medium-high. And cook, mixing often, until the sauce has thickened and coats the spoon (about 5 minutes).
- Turn off and remove from heat, add in the cooked ham and cooked pasta, and mix well to coat the pasta and ham in sauce.
- Move the pasta to a casserole dish, or a cast iron skillet, and top with cheese.
- Spray lightly with olive oil and broil for 2-5 minutes until the cheese is melted and lightly browned.
- Remove from the oven, sprinkle with parsley, and serve.
Nutrition
Nutrition and Calories in Leftover Ham Recipe
The serving size will vary depending on which pasta you choose. It is about 2 cups, but it may just be easier to cut the casserole down the middle lengthwise, and then across 2 times leaving you with 6 pieces. That will give you a perfect serving size.
Boost Protein and Cut Carbs: To cut the carbs and boost the protein I recommend getting Protein Pasta (I like Banza Chickpea Pasta), and adding an additional cup of ham (so 3 cups total) to the recipe.
Lower the Sodium: It is hard to lower the sodium in this recipe as ham is salty. I did not add any salt to this recipe, but you could soak the cooked ham in water for 1-2 hours, then drain and rinse before adding to the casserole. This will lower the sodium for you.
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