Overnight Tuna Casserole

Name: Overnight Tuna Casserole
Cook time: 1 h
Total time: 1 h
Yield: 1 casserole, 4-6 serving(s)
Ingredients: 2 eggs; 1 (7 ounce) package uncooked elbow macaroni (1 2/3 cup); 2 (6 ounce) cans tuna in water, drained, flaked; 1/2 cup finely chopped green bell pepper (I use peas instead); 1/2 cup finely chopped onion; 1 tablespoon chopped pimiento (optional); 2 (10 3/4 ounce) cans condensed cream of mushroom soup; 2 cups milk; 4 ounces shredded cheddar cheese; salt, pepper to taste; paprika, to sprinkle

Submitted by EURrosa1

"Easy to put together the night before. Don'r recall where I got it..."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 1 casserole
Serves:: 4-6

ingredients

2 eggs
1 (7 ounce) package uncooked elbow macaroni (1 2/3 cup)
2 (6 ounce) cans tuna in water, drained, flaked
¹⁄₂ cup finely chopped green bell pepper (I use peas instead)
¹⁄₂ cup finely chopped onion
1 tablespoon chopped pimiento (optional)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 cups milk
4 ounces shredded cheddar cheese
salt, pepper to taste
paprika, to sprinkle

directions

Place eggs in small saucepan, cover with cold water and bring to boil. Reduce heat and simmer 15 minutes. Drain, run cold water ver eggs, peel and chop.
Grease 3-quart casserole. In large bowl combine eggs, macaroni and remaining ingredients, mixing well. Spoon into greased casserole. Cover; refreigerate at least 8 hours.
Heat oven to 375°F Let casserole stand at room temperature 15 minutes. Sprinkle with paprika. Bake uncovered 60 to 70 minutes until bubbly.