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Church supper ham casserole bakes diced ham with noodles and a creamy sauce for a classic family potluck dish. This protein-rich, comforting casserole feeds a crowd and uses leftover ham perfectly.
Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish for even heat conduction and easy serving.
Boil egg noodles in salted water until just al dente, about 7–8 minutes. Drain well to prevent excess moisture in the casserole.
In a large bowl, combine diced ham, cooked noodles, peas, chopped onion, shredded cheddar cheese, and dried parsley for even ingredient distribution.
In a separate bowl, whisk cream of mushroom soup, milk, and black pepper until smooth, then fold into the noodle mixture to create a creamy, cohesive base.
Transfer everything to the prepared dish, cover with foil, and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and cheese is golden on top.
