24 Hour Ham Casserole

Name: 24 Hour Ham Casserole
Ingredients: 2 cups elbow macaroni; 2 (10.75 ounce) cans cream of mushroom soup; 2 cups diced ham steak; 2 cups 2% milk; 2 cups shredded Cheddar cheese; 5 hard-boiled eggs, diced; 5 hard-boiled eggs, sliced

7 ingredients

4 steps

Ingredients

2 cups elbow macaroni
2 (10.75 ounce) cans cream of mushroom soup
2 cups diced ham steak
2 cups 2% milk
2 cups shredded Cheddar cheese
5 hard-boiled eggs, diced
5 hard-boiled eggs, sliced

Directions

1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
2

Mix macaroni, mushroom soup, ham, milk, and Cheddar cheese in a bowl; fold in diced hard-boiled eggs. Spoon mixture into a 9x13-inch casserole dish. Cover dish with plastic wrap and refrigerate 8 hours to overnight.
3

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
4

Bake in the preheated oven for 30 minutes; layer sliced hard-boiled eggs on top of casserole. Bake until casserole is cooked through and bubbling, about 10 more minutes.