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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

Nutrition Info

479.5 calories carbohydrate: 28.7 g cholesterol: 319.8 mg fat: 26.9 g fiber: 0.8 g protein: 29.1 g saturatedFat: 11.6 g servingSize: - sodium: 1291.1 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

8 servings

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