You may also like
Categories:Viewed: 57 - Published at: 7 years ago
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
Method
- 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.
