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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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1-1/4 hours
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
Originally published as Overnight Noodle Toss in Country Chicken Cookbook 1995, p77

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.

Reviews for Overnight Noodle Toss

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Reviewed Oct. 18, 2011

"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."

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