Overnight Noodle Toss Recipe

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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.

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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

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Overnight Noodle Toss

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(1-1) of 1 reviews

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.