You know how sometimes the leftovers are even better than the first time you have a dish, because the flavors have been able to combine? Well, this casserole seems to work on that principle. The uncooked elbow macaroni is allowed to soak up the liquids, and when baked it probably tastes pretty good. Also, I think if you really wanted to use an American cheese, you could use Velveteta, but honestly I’d probably use cheddar.
2 cups diced seafood, meat or poultry
1 3/4 cups uncooked elbow macaroni
2 cans cream of mushroom soup
1/2 lb american cheese, diced
3 hard boiled eggs – chopped
2 cups milk
1 small jar pimento – drained
Mix all ingredients in 3 quart casserole. Refrigerate over night – bake next day at 350 for 1 hour 10 minutes
White meat of chicken also good. After making the first time you may want to cut back a little on milk. Heats up just as well as first day. Crumbs on top.