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24 Hour Ham Casserole

"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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 9H10M

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.