Overnight Noodle Toss Recipe

Overnight Noodle Toss Recipe Rating 5

Whenever I anticipate a busy day ahead of me, I assemble this dish the night before. Then, the next day, I can serve a super supper without a lot of fuss.

1
[X]

Rate Overnight Noodle Toss Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Overnight Noodle Toss Recipe
  • Prep: 15 min. + chilling Bake: 1-1/4 hours
  • Yield: 6-8 Servings
15 75 90

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup
  • 2 cups milk
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1 package (7 ounces) elbow macaroni
  • 1 jar (4-1/2 ounces) slice mushrooms, drained
  • 1/2 pound process cheese (Velveeta), cubed
  • 3 hard-cooked eggs, chopped
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large bowl, combine soups and milk until smooth. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 25-30 minutes more or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 400 calories, 18 g fat (8 g saturated fat), 140 mg cholesterol, 1,193 mg sodium, 35 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Overnight Noodle Toss in Country Chicken Cookbook , p77

Healthy Cooking

Featured Videos

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for Overnight Noodle Toss (1)

Overnight Noodle Toss

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Oct. 18, 2011 by kricketts7

I remembered making this recipe for my children when they were little. It was always a hit and since I could mix it up in the morning and refrigerate it while I was at work - it was always convenient. I always liked to use variations so tonight I used ham and left out the mushrooms. It was a wonderful as I remembered. I like this amount to serve 4.

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT