Overnight Casserole

Last week I have shown you how I was tackling meals lately cooking many things at once, storing them in the refrigerator and popping them in the over as we needed them.  (if you missed that it’s here.)  One of the recipes was called Overnite Casserole.

I started making it a few years ago when we had the chickens.  We always had so many eggs and this recipe uses four so it was great for that.  What I like now is the simplicity of making it the day before and having it the next day.


It’s not a glamorous meal but it is good and handy.  Here’s the recipe….

2 cups raw macaroni (I used wheat pasta)
1 onion chopped fine
4 hard boiled eggs cut up
1/2 pound cheese
1 pound ground beef (I use 1 1/2 pounds)-browned
1 can cream of mushroom
3 cups milk
I added a can of mushrooms too.

Combine all the ingredients and put into a small roaster.  Let stand in a refrigerator overnight.  Bake at 350 for 1 hour.  This was from an Amish cook book.  The directions go on further to say 2 1/2 recipes worth fills a big roaster (good to know if I am ever feeding a crew)

I ended up putting mine in a crock pot and putting it on high for two hours.  We were away and I wanted it ready when we got back from working at the new house.

3 thoughts on “Overnight Casserole”

  1. Love your recipe ideas Jo. Thanks so much for posting them. Another great use for Eggs is quiche – uses 5 and can be breakfast, lunch or dinner and warms up great. I use frozen spinach, cooked onion and cheese (whatever I have in the fridge) in my standard recipe with ham if it is on hand. Other times it is a clean out the fridge recipe. =) I also make this without a crust to work with the atkins diet or gluten free.

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