Overnight Tuna Casserole

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

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 casserole

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 3/4ounce) cans  condensed cream of mushroom soup
• 2  cups milk
• 4  ounces  shredded cheddar cheese
•  salt, pepper to taste
•  paprika, to sprinkle

Directions

1. 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.
2. 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.
3. Heat oven to 375°F Let casserole stand at room temperature 15 minutes. Sprinkle with paprika. Bake uncovered 60 to 70 minutes until bubbly.