24 Hour Ham Casserole

Rating: 4.17 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

By Theliisa

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Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
8 hrs
total:
9 hrs 10 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
480 calories; protein 29.1g; carbohydrates 28.7g; fat 26.9g; cholesterol 319.8mg; sodium 1291.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

LBott
Rating: 4 stars
05/13/2013
Very tasty and pretty easy to make. However after all the sitting in the fridge and cooking it was extremely watery. Not sure if this was just the milk or we cooked the pasta a bit too much or what but next time I may cook the pasta less and maybe add less milk. Read More
Helpful
(7)

Most helpful critical review

ennisj
Rating: 2 stars
08/31/2013
This was super salty perhaps because of the salt from the ham plus that of the condensed soup. Read More
Helpful
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LBott
Rating: 4 stars
05/13/2013
Very tasty and pretty easy to make. However after all the sitting in the fridge and cooking it was extremely watery. Not sure if this was just the milk or we cooked the pasta a bit too much or what but next time I may cook the pasta less and maybe add less milk. Read More
Helpful
(7)
ennisj
Rating: 2 stars
08/31/2013
This was super salty perhaps because of the salt from the ham plus that of the condensed soup. Read More
Helpful
(3)
Derbakermom
Allstar
Rating: 5 stars
03/06/2017
We enjoyed this dish pretty tasty with simple ingredients you most likely have in your pantry already. I did not refrigerate 24 hours only about 6 and it baked up fine. I would suggest letting this sit 5-10 minutes before serving so it won't be watery. Read More
Helpful
(1)
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jill riley
Rating: 4 stars
05/15/2018
This casserole is yummy. I added crushed corn chips on top which added some crunch and flavor. Read More
Brenda Dubé
Rating: 5 stars
01/04/2020
This is delicious! Only change is the cooking time. I found the sauce was too saucy so I cooked it till it was more absorbed which ended up being close to 2 hours. Plus I like it good and hot. (I had started off with it cold from sitting in the fridge which might have made some difference). Will make again for sure! Read More
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