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24 Hour Ham Casserole

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Theliisa

An old recipe of my grandmothers, reheats just as well as it cooks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 320 mg
  • 107%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

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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Reviews

LBott
4
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, or what, but next time I may cook the pasta less and maybe add less milk.

ennisj
2
8/31/2013

This was super salty, perhaps because of the salt from the ham plus that of the condensed soup.