7 oz. elbow macaroni, uncooked
1/2 c. chopped green bell pepper
2 hard boiled eggs
2 cans cream of mushroom soup
4 oz. shredded Cheddar cheese
2 (6 1/2 oz.) cans water packed tuna
1/2 c. chopped onion
1 tbsp. pimento
2 c. milk

Grease a 3 quart casserole. Combine all ingredients. Chill overnight. Heat oven to 375 degrees. Allow casserole to stand at room temperature for 15 minutes. Bake 60 to 70 minutes at 375 degrees.