When I was pregnant, my mother-in-law helped me make several casseroles to freeze.  We're still eating them, but the ones with ham have had some problems.  At first, it was just ham, vegetables, and noodles with no sauce to hold it all together.  So I started adding cream of mushroom soup.  But the ham is still really salty.  Is there something else I can add in addition to or in place of the cream of mushroom soup to help, or should we just toss the rest of the ham casseroles? Thanks! 
If you're looking for something with the glue power of a cream soup, without the same salt level, consider making a white sauce (aka. béchamel).  It's a cooked mix of butter, flour and milk (possibly with some seasonings, like nutmeg or black pepper). 