-
-
My review
24 Hour Ham Casserole
0
Theliisa
"An old recipe of my grandmothers, reheats just as well as it cooks."
Added to shopping list.
Go to shopping list.
Ingredients
9 h 10 m servings 480Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
5/13/2013
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,...
8/31/2013
This was super salty, perhaps because of the salt from the ham plus that of the condensed soup.
3/6/2017
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 lettin...
5/15/2018
This casserole is yummy. I added crushed corn chips on top which added some crunch and flavor.