Overnight Tuna Casserole

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  • 40|min prep time
  • 9|hr|50|min total time
  • 9 ingredients
  • 7 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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