OVERNIGHT TUNA CASSEROLE

7 oz. (1 2/3 cups) uncooked elbow macaroni
2 cans (6 oz. each) water-packed tuna, drained, flaked
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 eggs, hard-cooked, chopped
1 tablespoon chopped pimiento
2 cans (10 3/4-oz. each) condensed cream of mushroom soup
2 cups milk
4 oz. (1 cup) shredded Cheddar cheese

Grease a 3-quart casserole.

In large bowl, combine all ingredients; mix well. Spoon into greased casserole. Cover; refrigerate at least 8 hours or overnight.

WHEN READY TO COOK:
Heat oven to 375 degrees F. Allow casserole to stand at room temperature for 15 minutes.

Uncover casserole; bake at 375 degrees F for 60 to 70 minutes or until thoroughly heated and bubbly.

Makes 7 (1-cup) servings
From: Recipelink.com
Source: Recipe booklet: Pasta, Pillsbury Classic Cookbooks #188, October 1996