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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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An old recipe of my grandmothers, reheats just as well as it cooks. 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.
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