Do you love the convenience of mixing everything together and having it ready to cook later? If you do, this Overnight Casserole is just that. You can easily make it your own by switching the soup, meat and vegetables. Use all veggies if you know someone that is on a no meat tangent, like one of my twins. Toss in some fresh herbs to make it pop with flavor. Your meal…make it the way you and your family like it.
I’ve made this a lot this summer. I mix it together in the morning, or night before, and cook in the evening after our day of play. This works great for those times you come home from work, or a day away from home, and only have an hour or so to cook, eat and dash out the door again.
2 – 10 oz. cans condensed cream of ? soup
2 cups milk
1 – 1/2 to 2 cups cooked, cut up meat
1 – 1/2 cups frozen or canned or semi cooked fresh (blanched) vegetables
1 cup uncooked elbow macaroni or another similar pasta
fine sea salt to taste
freshly ground pepper to taste
1 teaspoon dried herbs, your favorite
2 – 3 teaspoons minced fresh herbs, your favorite
Spray 11×7 pan with non-stick spray. In a large mixing bowl; whisk milk and soups together. Add your favorite meat, vegetables and pasta. Season with sea salt, ground pepper and herbs. Pour into prepared pan. Cover and refrigerate overnight or at least 5 hours. Preheat oven to 350 degrees F. Remove pan from refrigerator, take off cover and recycle or dispose of. Bake 30 to 40 minutes until bubbly around edges, light brown and looks set. Remove from oven and let set 10 minutes, if you can.