Overnite Tuna (Or Chicken) Casserole - Lite

• 2 cups 1% low-fat milk
• 2 (10 1/2 ounce) canscampbells 98% fat-free cream of mushroom soup
• 8 ounces elbow macaroni (uncooked)
• 8 ounces water chestnuts, drained and chopped
• 3 -4 teaspoons dehydrated onion (depending on your taste preference)
• 1 12 cups grated cheddar cheese
• 4 hard-boiled eggs, sliced
• 14 teaspoon salt
• 12 ounces tuna, drained of any liquid (or 1 1/2 to 2 cups cooked chicken)
• 12 teaspoon parsley (optional)
• 2 teaspoons dried chives (optional)
• 12 teaspoon Old Bay Seasoning (optional)

1. Empty soup into large mixing bowl.
2. Whisk or stir in milk until well blended.
3. Stir in uncooked macaroni, water chestnuts, onions and cheddar cheese.
4. Add eggs, salt, tuna, parsley and chives and stir just until blended.
5. Pour into lightly greased 2 quart casserole dish.
6. Sprinkle top of casserole with Old Bay Seasoning.
7. Cover tightly and refrigerate overnight.
8. NEXT DAY:.
9. Preheat oven to 350.
10. Bake uncovered 40 minutes.
11. Increase oven temperature to 375 for 10 minutes to "finish" the casserole.
12. Allow the dish to rest 10 minutes and casserole will thicken nicely for serving.

milk, cream of mushroom soup, elbow macaroni, water chestnuts, cheddar cheese, eggs, salt, tuna, parsley, chives, bay seasoning

Taken from www.food.com/recipe/overnite-tuna-or-chicken-casserole-lite-260134 (may not work)