Ingredients
2 cups uncooked elbow macaroni2 cups cubed cooked turkey breast2 cups 2% milk1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (8 ounces) sliced water chestnuts, drained1/2 pound process cheese (Velveeta), cubed3 hard-boiled large eggs, chopped1 jar (2 ounces) diced pimientos, drained1 teaspoon grated onion
Preparation
Cook macaroni according to package directions; drain and place in a large bowl. Add the remaining ingredients.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
