Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a make ahead bake later casserole that I got from the organist at church, thank you Ruth. This needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid. Talk about good tasting comfort food. YUM! You can use 2 cans of any combination, of the following soups, cr. of mushroom, cr. of potato, cr. of celery, cr. of broccoli or even a can of cheddar soup is what Ruth told me.

Ingredients Nutrition

Directions

  1. In a LARGE mixing bowl, mix all ingredients together.
  2. Pour into a greased 9x13 baking pan.
  3. Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
  4. Bake, uncovered for one hour at 350 degrees (or until heated throughly.
Most Helpful

5 5

Absolutely wonderful! Thank you! Margie

5 5

This dish is excellent! My husband and son devoured it. Thank you so much for posting. I omitted the pimientos,green pepper and water chestnuts(mostly because I didn't have them on hand.) I used cream of chicken soup and cheddar cheese soup. I also refrigerated the dish overnight and then baked it when I came home from work. I was afraid that the noodles would be mushy HOWEVER, they were perfect. I will be making this dish over and over. It is definately a keeper! Thank you Charlotte!:)