2
(10 3/4-oz.) cans condensed cream of mushroom soup
2
cups milk
4
oz. (1 cup) shredded Cheddar cheese
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Steps
1
Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
2
Grease 3-quart casserole. In large bowl, combine chopped eggs, uncooked macaroni and all remaining ingredients; mix well. Spoon into greased casserole. Cover; refrigerate at least 8 hours or overnight.
3
Heat oven to 375°F. Let casserole stand at room temperature for 15 minutes. Uncover; bake at 375°F. for 60 to 70 minutes or until thoroughly heated and bubbly.
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Nutrition Facts
Serving Size:1 Cup
Calories
360
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
7g
35%
Cholesterol
95mg
32%
Sodium
880mg
37%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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