Overnight Tuna Casserole

7 oz. (1⅔ cups) uncooked elbow macaroni
2 (6⅛-oz) cans water-packed tuna, drained, flaked
½ cup finely chopped green bell pepper
½ cup finely chopped onion
2 eggs, hard-cooked, chopped
1 tablespoon chopped pimento
2 (10¾-oz.) cans condensed cream of mushroom soup
2 cups skim milk or lowfat milk
4 oz. (1 cup) shredded Cheddar cheese

Grease 3-quart casserole. In large bowl, combine all ingredients. Spoon into greased casserole. Cover; refrigerate 8 hours or overnight.

Heat oven to 375°F. Allow casserole to stand at room temperature for 15 minutes. Bake uncovered at 375°F for 60 to 70 minutes or until hot and bubbly.
7 (1-cup) servings


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