Looking for a classic seafood dinner? Then assemble tuna, macaroni and vegetables, refrigerate overnight and enjoy a baked casserole for lunch the next day.
Overnight Tuna Casserole
- Prep Time 40 min
- Total 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
Instructions
-
Step1Place 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.
-
Step2Grease 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.
-
Step3Heat 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
360
Calories
15g
Total Fat
24g
Protein
33g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 360
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 95mg
- 32%
- Sodium
- 880mg
- 37%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 7g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat; 2 1/2 Fat;
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