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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a great recipe to use up ham and hard boiled eggs, leftover from Easter dinner. The recipe came from Frances Smith, Rockcreek Center H.S. in Bluffton, Indiana. Our whole family loves this recipe. I sometimes use Velveeta cheese if I don't have American cheese on hand. Ingredients:
1/4 lb american cheese, diced |
1 1/2 cups thin white sauce |
2 cups boiled macaroni |
1 1/2 cups cooked ham, diced |
4 hard-boiled eggs, sliced |
1/2 cup breadcrumbs, buttered with |
butter |
Directions:
1. Add cheese to white sauce and stir until the cheese is melted. Put 1 cup macaroni in bottom of greased casserole, sprinkle with 3/4 cup ham, cover with a layer of egg slices and pour 1/2 of the cheese sauce over the top. Repeat, arranging the remaining ingredients in like layers; cover with buttered crumbs. Bake in a moderate oven (350 degrees F) about 1/2 hour or until the crumbs are well browned.
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