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 calories
carbohydrate: 28.7 g
cholesterol: 319.8 mg
fat: 26.9 g
fiber: 0.8 g
protein: 29.1 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1291.1 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

An old recipe of my grandmothers, reheats just as well as it cooks.

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