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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Easy to put together the night before. Don'r recall where I got it... Ingredients:
2 eggs |
1 (7 ounce) package uncooked elbow macaroni (1 2/3 cup) |
2 (6 ounce) cans tuna in water, drained, flaked |
1/2 cup finely chopped green bell pepper (i use peas instead) |
1/2 cup finely chopped onion |
1 tablespoon chopped pimiento (optional) |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
2 cups milk |
4 ounces shredded cheddar cheese |
salt, pepper to taste |
paprika, to sprinkle |
Directions:
1. Place eggs in small saucepan, cover with cold water and bring to boil. Reduce heat and simmer 15 minutes. Drain, run cold water ver eggs, peel and chop.
2. Grease 3-quart casserole. In large bowl combine eggs, macaroni and remaining ingredients, mixing well. Spoon into greased casserole. Cover; refreigerate at least 8 hours.
3. Heat oven to 375°F Let casserole stand at room temperature 15 minutes. Sprinkle with paprika. Bake uncovered 60 to 70 minutes until bubbly.
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