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Overnight Tuna Casserole

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Pillsbury Kitchens
Updated Aug 18, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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