Overnight Macaroni Casserole (Picture)

Posted on

                        (Photo by me, Doris)

This is an easy make-ahead casserole and it comes in handy when you know you’ll be too busy to make much of a meal later in the day, or the next day.  (To prevent the chicken from warming up before you ‘let the casserole sit’ until later, allow enough time for the soup/cheese mixture to cool before assembling.)

But!, today, for the first time, I made this up in sort of a quick hurry and put it into the panggangan without ANY waiting.  I brought the first seven ingredients to a bubbly boil, removed it from the heat and stirred in the cooked chicken pieces and the uncooked macaroni.  I then put it into my sprayed casserole dish and baked it in the panggangan at 325-degrees for 1 and 1/2 hours (leaving the glass cover on for the first 45 minutes)– then, turned the heat down to 300-degrees and left it in for another 20 minutes.  (The picture of this casserole from today is at the top.)  Since ovens vary, see how this works with YOUR oven.


2 cans cream of chicken soup
2 cups milk
1/2 medium onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon butter
1 cup grated cheddar cheese (medium, or sharp)

2 cups ‘chunked’ cooked chicken
2 cups uncooked elbow macaroni


1.  Heat together the soup, milk, onion, salt, black pepper, butter and cheese (stir until
cheese is melted and everything is blended).  Cool this.

2.  Put chicken and uncooked elbow macaroni into a large bowl.  Add the above
cooled mixture, and stir together.

3.  Put into greased or well-sprayed casserole dish.

4.  Refrigerate overnight or all day, then bake for about 1 and 1/2 hours at 350 degrees (keep covered for the first 30 minutes). Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *