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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    360
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    1g
    1%
      Sugars
    7g
    7%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    10%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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