Overnight Casserole

Vic 0

"Macaroni, eggs, cheese and dried beef combine in a creamy soup mixture. This is a delicious casserole that you prepare the night before, then just pop it in the oven for an hour to bake."

Ingredients 1 h 15 m {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 2484 mg
  • 99%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Combine the macaroni, eggs, cheese, pepper, milk, soup, onion and beef in a 9x13 inch baking dish. Mix well, cover and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake casserole, covered, at 350 degrees F (175 degrees C) for 1 hour.
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Reviews 6

  1. 6 Ratings


Vic - you are a life saver! I knew this as "Macaroni Magic" - My mom was out of town and I couldn't find MY copy - spent hours looking on line - OH Thank-you for posting this! Great for working moms with kids who love cheese (and macaroni)! added note: 12/18/2003 - You can use ANY smaller pasta in this. And any deli-style meat (just chop it) - 3rd time and my daughter still likes it.


I have made this casserole for over 25 years and my family adores it. The only thing different I do is use elbow macaroni, add about 1/4 cup minced onion, 1 minced garlic or to taste and omit the eggs. For those who find it too soupy, bake it covered for the first half hour and remove the cover for the last half hour of baking. Let it rest for at least 10 minutes before serving. This is probably my most shared recipe since I've taken it to lots of carry-ins. Depending on how many I have for dinner, I often double the recipe and LOVE the leftovers. My husband hates it warmed up so, good - more for me!


a little on the "soupy" side....but i would definitely make it again. thanks!