Overnight Noodle Toss

Name: Overnight Noodle Toss
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

12 ingredients

1 steps

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

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.