Overnight Tuna Casserole

• 2 eggs
• 1 (7 ounce) packageuncooked elbow macaroni (1 2/3 cup)
• 2 (6 ounce) cans tuna in water, drained, flaked
• 12 cup finely chopped green bell pepper (I use peas instead)
• 12 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

1. Place eggs in small saucepan, cover with cold water and bring to boil.
2. Reduce heat and simmer 15 minutes.
3. Drain, run cold water ver eggs, peel and chop.
4. Grease 3-quart casserole.
5. In large bowl combine eggs, macaroni and remaining ingredients, mixing well.
6. Spoon into greased casserole.
7. Cover; refreigerate at least 8 hours.
8. Heat oven to 375F Let casserole stand at room temperature 15 minutes.
9. Sprinkle with paprika.
10. Bake uncovered 60 to 70 minutes until bubbly.

eggs, macaroni, water, green bell pepper, onion, pimiento, condensed cream, milk, cheddar cheese, salt, paprika

Taken from www.food.com/recipe/overnight-tuna-casserole-366141 (may not work)