OVERNIGHT CASSEROLE2 cans (10 3/4 oz each) condensed cream of mushroom soup2 1/2 cups milk 1/2 pound cheddar cheese, cubed 1 /2 package dry onion soup mix4 cups cooked turkey, diced 2 cups macaroni, cooked very ala dente 3 hard boiled eggs, chopped 1/2 cup butter or margarine melted and divided 1 1/2 cups soft bread crumbs Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish well with cooking spray. In a large bowl, combine soup, dry onion soup mix, milk, and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to prepared baking dish. Cover and refrigerate overnight. WHEN READY TO BAKE:Toss the breadcrumbs with remaining butter; sprinkle over casserole. Bake uncovered, at 350 for 60-65 minutes until top is golden brown.
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