24 Hour Ham Casserole

Theliisa 0

"An old recipe of my grandmothers, reheats just as well as it cooks."
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9 h 10 m servings 480 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.



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,...

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