24 Hour Ham Casserole

Ingredients

• 21.5 ounce cream of mushroom soup canned
• 2 cups elbow macaroni 
• 2 cups ham steak diced
• 5  hardboiled eggs sliced
• 2 cups milk 2%
• 2 cups cheddar cheese shredded

Equipment

• bowl
• oven
• pot
• plastic wrap
• casserole dish

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.
2. Drain.
3. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Remove plastic wrap from dish.
6. Bake in the preheated oven for 30 minutes; layer sliced hard-boiled eggs on top of casserole.
7. Bake until casserole is cooked through and bubbling, about 10 more minutes.