Overnight Noodle Toss Recipe

5 1 1
Publisher Photo

Overnight Noodle Toss Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
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

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-boiled large 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.
Originally published as Overnight Noodle Toss in Country Chicken Cookbook 1995, p77

Nutritional Facts

1-1/2 cups: 400 calories, 18g fat (8g saturated fat), 140mg cholesterol, 1193mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 26g protein.

  • 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-boiled large eggs, chopped
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Noodle Toss

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kricketts7 User ID: 2900981 201993
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."

Loading Image