All the effort required is just a minimum of chopping before assembling the ingredients and storing in the refrigerator until when you take it out and pop your casserole dish in the oven the next day.
Besides that, this creamy casserole will also save you money because you can throw in leftover chicken, turkey, beef, and even any leftover veggies if you desire to accompany the mushrooms, onion, and some elbow macaroni.
If you want a richer sauce, then substitute the same amount of evaporated milk for the plain milk for a more velvety consistency.
I do hope that you will want to try this casserole because even the most reluctant eaters usually ask for seconds.
Dinner in a Snap Cheesy-Chicken Casserole
1 can of cream of mushroom soup
1 can of cream of chicken soup or cream of celery soup
1 small onion or about ½ cup
Two cups of milk or evaporated milk
8 oz. cups of uncooked elbow macaroni
½ lb. of Velveeta cheese
1 cup of fresh mushrooms, sliced
1/4 cup of chopped green pepper
3 cups of diced, cooked chicken, turkey, or beef
3/4 teaspoon of salt
1 teaspoon of curry powder
1/4 teaspoon of black pepper
Once you have everything chopped and clean, you just mix all the ingredients together in your casserole dish, cover, and then store in your refrigerator until needed.
Later, you bake your casserole in a 350-degree oven for about an hour or so, depending on how your oven is regulated.