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Overnight Tuna Casserole

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Overnight Tuna Casserole
  • Prep Time 40 min
  • Total Time 9 hr 50 min
  • Servings 7
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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.

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

Directions

  • 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.
  • 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.
  • 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 Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
360
(
Calories from Fat
140
)
Daily Value
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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