Tuna "Night Before" Casserole - cooking recipe

Ingredients

2 c. uncooked elbow macaroni
2 cans water packed tuna, drained
2 cans Campbell's cream of mushroom soup
1/2 lb. Cheddar cheese, grated
3 hard-cooked eggs, diced
2 c. milk
chopped pimiento and green pepper
pepper

Preparation

Mix all ingredients and place in greased 11 x 7 x 2-inch casserole.
Refrigerate overnight or at least 12 hours.
Bake at 350\u00b0 for 30 minutes or until light brown.
Serves 4 to 6.