Overnight Tuna Casserole

Looking for a classic seafood dinner? Then assemble tuna, macaroni and vegetables, refrigerate overnight and enjoy a baked casserole for lunch the next day.

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Servings 7

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ingredients 9
Prep Time 40 min
Total Time 9 hr 50 min

Ingredients

2: eggs

1: (7-oz.) pkg. (1 2/3 cups) uncooked elbow macaroni

2: (6-oz.) cans water-packed tuna, drained, flaked

1/2: cup finely chopped green bell pepper

1/2: cup finely chopped onion

1: tablespoon chopped pimientos

2: (10 3/4-oz.) cans condensed cream of mushroom soup

2: cups milk

4: oz. (1 cup) shredded Cheddar cheese

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Directions

1 Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
2 Grease 3-quart casserole. In large bowl, combine chopped eggs, uncooked macaroni and all remaining ingredients; mix well. Spoon into greased casserole. Cover; refrigerate at least 8 hours or overnight.
3 Heat oven to 375°F. Let casserole stand at room temperature for 15 minutes. Uncover; bake at 375°F. for 60 to 70 minutes or until thoroughly heated and bubbly.