Steps to Make 24 Hour Yogurt Maker

24 Hour Ham Casserole

The low temperature and long ferment time allow the bacteria to consume all the sugar present in the milk and create billions of beneficial bacteria.

Recipe Summary 24 Hour Ham Casserole

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

Ingredients | 24 Hour Yogurt Maker

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

Directions

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.

Info | 24 Hour Yogurt Maker

prep: 20 mins cook: 50 mins additional: 8 hrs total: 9 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : 24 Hour Ham Casserole

Breakfast and Brunch, Eggs,