Ingredients9 h 10 m servings 480 cals
- 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.
Per Serving: 480 calories; 26.9 g fat; 28.7 g carbohydrates; 29.1 g protein; 320 mg cholesterol; 1291 mg sodium. Full nutrition
ReviewsRead all reviews 4
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,...
This was super salty, perhaps because of the salt from the ham plus that of the condensed soup.
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...