24 Hour Ham Casserole recipe
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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
Nutrition Info
- 479.5 caloriescarbohydrate: 28.7 gcholesterol: 319.8 mgfat: 26.9 gfiber: 0.8 gprotein: 29.1 gsaturatedFat: 11.6 gservingSize: -sodium: 1291.1 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions 24 Hour Ham Casserole
Directions
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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.
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.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
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.