24 Hour Ham Casserole

4.2
(6)

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

1
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
8 hrs
Total Time:
9 hrs 10 mins
Servings:
8
Yield:
8 servings

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.

Nutrition Facts (per serving)

480 Calories
27g Fat
29g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 480
% Daily Value *
Total Fat 27g 34%
Saturated Fat 12g 58%
Cholesterol 320mg 107%
Sodium 1291mg 56%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 29g
Vitamin C 0mg 1%
Calcium 324mg 25%
Iron 3mg 16%
Potassium 430mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.