24 Hour Ham Casserole

• 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

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.

elbow macaroni, cream of mushroom soup, ham steak, milk, cheddar cheese, eggs, eggs

Taken from www.allrecipes.com/recipe/232219/24-hour-ham-casserole/ (may not work)