Overnight Macaroni Casserole Recipes

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OVERNIGHT CHICKEN AND MACARONI CASSEROLE



Overnight Chicken and Macaroni Casserole image

This delicious make-ahead casserole is the perfect meal to have when expecting company. It is so easy to assemble and a great way to use up leftover chicken or turkey.

Categories     Mains

Yield Serves 6

Number Of Ingredients 12

1 can (10 oz/284 mL) cream of chicken soup
1 can (10 oz/284 mL) cream of celery soup
1 can (8 oz/227 mL) sliced water chestnuts, drained
3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups milk (2%)
1 cup shredded cheddar cheese
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup sliced green onions
1/2 tsp freshly ground pepper
1 cup shredded cheddar cheese

Steps:

  • Combine everything except 1 cup cheddar cheese. Spoon mixture into a greased shallow 3 quart baking dish. Sprinkle with 1 cup cheese. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.
  • Preheat oven to 350°F.
  • Remove from refrigerator and let stand for 20 - 30 minutes.
  • Bake, covered, for 45 minutes. Uncover and continue baking until casserole is bubbly and heated through, about 20 minutes.

Nutrition Facts : Calories 511 calories, 19.9 g fat, 38.6 g protein, 44.1 g carbohydrate, 3.7 g fibre, 1181 mg sodium

OVERNIGHT MACARONI CASSEROLE



Overnight Macaroni Casserole image

I like to prepare meals a day ahead of time, so supper can be on the table quicker when I get home from work. Usually, pasta dishes are out because the noodles end up starchy and the sauce thickens if left overnight. With this recipe, I can prepare the dish ahead of time and cook just before serving for delicious creamy noodles.

Provided by Terri Newell

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups leftover diced cooked chicken
2 cups macaroni, raw
2 cups milk
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 cup cheese, shredded
1/2 cup onion, diced

Steps:

  • Mix all ingredients. Season to taste. With chicken, we like sage, rosemary, thyme and a little garlic.
  • Spread in 9x13 pan.
  • Cover and refrigerate overnight, or at least 4 hours.
  • Remove from fridge, put in cold oven. Bake at 350 about one hour, until hot and bubbly.
  • Note -- to make it "pizza" flavored, substitute diced pepperoni or cooked Italian sausage for the chicken, and one can tomato soup and one can cheese soup for the mushroom and chicken. Season with oregano or Italian seasoning, and garlic.

Nutrition Facts : Calories 615, Fat 25.1, SaturatedFat 10.7, Cholesterol 93.3, Sodium 1310.2, Carbohydrate 59.1, Fiber 2, Sugar 3.2, Protein 36.9

OVERNIGHT CHICKEN CASSEROLE



Overnight Chicken Casserole image

Very easy casserole. Prepare the night before and pop into the oven and let it bake. EDIT:I had someone email me asking if the macaroni is cooked or uncooked. I've fixed the recipe so it says, but it is uncooked macaroni.

Provided by Schnookie Wookums

Categories     One Dish Meal

Time P1DT1h

Yield 1 9x13x2 inch dish

Number Of Ingredients 9

1 (7 ounce) package shell macaroni (uncooked)
1 (10 ounce) can condensed cream of celery soup
1 (10 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 cup milk
1 tablespoon chopped onion
1 (2 ounce) can mushrooms
2 cups diced cheddar cheese or 2 cups shredded cheddar cheese
2 cups cooked chicken

Steps:

  • Mix all ingredients in large bowl.
  • Cover in fridge overnight.
  • Remove from fridge 1 hour before baking.
  • Stir and put in greased/buttered 9x13x2 casserole dish.
  • Bake 350 F, for 1 hour (til bubbling in center).

OVERNIGHT MACARONI CASSEROLE - PIZZA FLAVORED



Overnight Macaroni Casserole - Pizza Flavored image

After trying my chicken version of this dish, recipe #252972, my children suggested a pizza version. This is the delicious result.

Provided by Terri Newell

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups diced pepperoni or 2 cups salami
2 cups raw macaroni
2 cups milk
1 (10 ounce) can tomato soup
1 (10 ounce) can cheddar cheese soup
1 cup shredded cheese
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Mix everything.
  • Spread in 9x13 pan.
  • Cover and refrigerate overnight, or at least 4 hours.
  • Place in cold oven. Turn heat to 350 and bake one hour.

Nutrition Facts : Calories 499.1, Fat 18.4, SaturatedFat 11.1, Cholesterol 51.5, Sodium 1256.3, Carbohydrate 63.5, Fiber 3.2, Sugar 7.5, Protein 20.7

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