Chicken Noodle Casserole Question...

karensoca

Well-known member
Do you think the casserole could be make the day before and still be good?? Not too dry?? I won't have any time tomorrow and am hoping to make it now, but it's for company, not sure how it will turn out...

 
I don't have the recipe, but in my experience most pasta casseroles do fine baked the next day

(lasagna, ziti, timpanos, etc.) and they may be even better with the wait. But be sure to un-chill it. Two hours at room temperature before baking is not too much: all day if frozen..

 
I was just going to ask about this too. My experience this week.....

I made this casserole for the first time, making 1/2 the recipe which will feed 4 or 5 of my friends. I made it in the morning and refrigerated it. Brought it out an hour early and then baked as directed. It needed more time and never got "bubbly" since the noodles seemed of have absorbed most of the sauce. One problem might have been that I used packaged but high end hand made noodles rather than the usual supermarket slippery ones. In retrospect they probably absorbed more sauce than the others would have. When I reheated some leftover last night I added a bit of chicken broth to the bottom of the small casserole. Tastes great though.

 
Back
Top