Overnight Casserole

"This recipe came to me from my 90 year old Great Aunt Frances and has been in the family for over 100 years. It's a simple, make ahead dish, perfect to slide in the oven before you leave to go to airport to pick up family or to take to a potluck. Do with it what you will. Have fun. Bon appetit--"
photo by zaar junkie photo by zaar junkie
photo by zaar junkie
Ready In:
1hr 20mins




  • In a large bowl, mix together macaroni through onions.
  • In separate small bowl, mix together the soup and milk till well blended.
  • Pour milk mixture into large bowl and stir all ingredients together till blended.
  • Pour into a 9 x 13 baking dish.
  • Top with grated parmesan cheese. Sprinkle paprika over the top and cover with aluminum foil.
  • Store overnight in frig.
  • Get casserole out of frig one hour before baking.
  • Preheat your oven to 350°F Bake, covered with foil, for 45 minutes. Uncover and bake for an additional 10-15 minutes.
  • Serve with salad and bread/rolls.
  • **Note: this is not a spicy dish. If you like your food to be spicy feel free to add hot sauce, peppers, celery, etc to your liking. I serve this dish to older relatives when they come to visit and take it to potlucks where it disappears quickly. Simple, old fashioned comfort food. Feel free to adjust to your taste.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. GaylaV
    We all loved this dish. It isn't spicy but we didn't expect it to be, given the ingredients. It really is comfort food. I did add salt and pepper into the mix. I used tortiglioni instead of elbow macaroni as my husband doesn't like elbow macaroni. I did use 2 cups of the pasta and added an additional 1/4 cup milk to compensate. We will absolutely be having this casserole again and again. Thanks so much for sharing this terrific recipe. Made for Spring PAC 2008.
  2. catmaniacs
    This was prettty good and easy to throw together,
  3. zaar junkie
    Super easy, comforting dish. I used bowtie pasta in place of the elbow and wished I would have doubled the amount. The casserole tasted great but was soupier than expected. I ended up serving this with bread to soak up the sauce. It didn't make anywhere close to 8 servings as a main course. It was tasty and easy though and there was something satisfying about not having to cook the macaroni first! Thanks for posting.
  4. julie_ann_1
    Great recipe! I put ham in it but it would be good with chicken. It would even be a great tuna casserole. This is a recipe you can really play around with what you want in it for veggies or meat.


Hello fellow gourmands and fellow foodies:-) I'm presently living in Bloomington, IN home of Indiana University of which I, my DH and one of my daughters are all alums. I also have twin girls who are second semester juniors at IU who will be graduating next year. I'm originally from Sioux City, Iowa but my family moved to northern Minnesota when I was about 7. I've always wanted to return to MN because I really detest the heat and humidity of this area but that's just not in the cards for me. At some point my husband and I hope to have a small cabin in the woods up there so we can go up in the summers and fish fish fish. In the winter we hope to retire to the west coast of southern Florida. My family has a home down there and I try to spend as much time there as I possibly can, usually with a fishing line in the water out on our dock:-) To say I like to fish is an understatement! LOL. I am addicted to it and I'd rather be fishing if I can't be in the kitchen cooking and baking!!! The fishing in Minnesota is excellent as well as in Florida whereas here in Indiana I am hard pressed to find a decent lake let alone catch any fish in one of them. I grew up in the restaurant business learning at a very early age that dirty dishes have to be washed by someone:-) All kidding aside, spending that time in the kitchen alongside my Grandmother Ang in her diner/cafe/tavern taught me what hard work is all about and it is there that I began to develop a good work ethic as well as a deep and abiding love for all things having to do with the preparation and presentation of food. I've also had some professional training as well and spent many years cooking in some fairly good restaurant kitchens. My DH and I grow all of our own fruit, vegetables and herbs and I put up somewhere between 500-800 jars of jam, jellies, salsas, sauces, vinegars, chutneys, vegetables, juices, pie fillings, fruit etc to help us eat really well thru every winter. I also give a lot of what I preserve away to family and friends. I am blessed to have a very generous brother who bags us a nice sized deer every fall and has it processed and my Mom, bless her heart, pays for it to be shipped to us here from MN. Now that's a really nice gift isn't it? We make venison and sausage from the deer meat as well as all kinds of marinated meat dishes, grill it, and we especially love to make venison stroganoff, stews and chili. It's wonderful to not have to buy so much at the grocery store too!! And the quality of fresh preserved foods can't be beat!
View Full Profile

Find More Recipes