Overnight Ham Casserole
2 cans cream of mushroom soup
2 c. milk
2 c. uncooked elbow macaroni
8 oz. shredded American cheese
12 oz. ground ham (coarse grind)
1/3 c. minced onion
1 can (4 oz.) sliced mushrooms
1/4 c. cornflake crumbs
1/2 stick margarine, melted
Blend soup and milk. Combine with macaroni, cheese, ham, onion and mushrooms; cover and refrigerate overnight. Remove one hour before baking. Stir lightly and cover with cornflake crumbs mixed with margarine. Bake at 350 degrees for one hour.