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Tuna Casserole

1 (8 oz.) package elbow macaroni
2 cans Tuna
4 hard cooked eggs, cut in pieces
1/2 lb. Velveeta cheese, grated or cut up
Salt and pepper to taste
1 medium onion, sliced
2 cans mushroom soup
1 3/4 cups milk


Mix all ingredients together. Place in casserole or baking dish. Cover and let stand overnight in refrigerator. Bake at 350 F for 2 hours, uncovered.


Serves 8





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