Tuna Sandwich Casserole

• 12 slices bread
• 3 tablespoons margarine or 3 tablespoons butter, softened
• 2 (6 ounce) cans tuna, drained and flaked
• 1 1/2 cups celery, chopped
• 3/4 cup sweet green pepper, chopped
• 1/2 cup onion, chopped
• 3/4 cup mayonnaise or 3/4 cup salad dressing
• 2 tablespoons pickle relish
• 4 eggs
• 2 cups milk
• 10 3/4 ounces condensed cream of mushroom soup
• 1/2 teaspoon dried dill

1. Grease 3 quart rectangular baking dish; set aside. 13 x 9 x 2 works best.
2. Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened margarine or butter.
3. Place the bread slices, buttered side up, over the bottom of the baking dish, trimming the bread slices as necessary to fit; set aside.
4. In a large bowl, stir together the tuna, celery, green peppers, pickle relish and onions. Add the mayonnaise or salad dressing; stir to combine all of the ingredients.
5. Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining margarine or butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
6. In a large bowl using a wire whisk, beat the eggs. Stir in the milk, undiluted cream of mushroom soup and dill weed; mix well.
7. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refrigerator overnight.
8. Preheat the oven to 350u0b0F
9. Bake the casserole, uncovered, in the 350u0b0F oven about 1 hour or until the top of the casserole is golden brown. Let cool for about 10 minutes before serving to allow it to set up.

bread, margarine, tuna, celery, sweet green pepper, onion, mayonnaise, pickle relish, eggs, milk, condensed cream, dill

Taken from www.food.com/recipe/tuna-sandwich-casserole-206124 (may not work)