24 Hour Casserole - cooking recipe

Ingredients

2 c. tiny shell macaroni
2 cans cream of mushroom soup
2 cans Cheddar cheese soup
3 hard-cooked eggs
1 medium onion, chopped
1 c. celery, chopped
2 c. milk
1/2 c. Cheddar cheese, grated
2 cans boned chicken or tuna
1 can mushrooms
salt and pepper to taste

Preparation

Mix all ingredients in glass bowl and store in fridge for 24 hours.
Pour into a greased 9 x 13-inch pan and bake 2 hours at 225\u00b0.
Serve with sauce.