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1
Grease 3 quart rectangular baking dish; set aside. 13 x 9 x 2 works best.
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2
Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened margarine or butter.
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3
Place the bread slices, buttered side up, over the bottom of the baking dish, trimming the bread slices as necessary to fit; set aside.
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4
In a large bowl, stir together the tuna, celery, green peppers, pickle relish and onions. Add the mayonnaise or salad dressing; stir to combine all of the ingredients.
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5
Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining margarine or butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
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6
In a large bowl using a wire whisk, beat the eggs. Stir in the milk, undiluted cream of mushroom soup and dill weed; mix well.
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7
Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refrigerator overnight.
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8
Preheat the oven to 350u00b0F
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9
Bake the casserole, uncovered, in the 350u00b0F oven about 1 hour or until the top of the casserole is golden brown. Let cool for about 10 minutes before serving to allow it to set up.
