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Overnight Noodle Toss

 Overnight Noodle Toss
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.
6-8 ServingsPrep: 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-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.