Albacore Tuna Casserole

Name: Albacore Tuna Casserole
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz wide egg noodles; 14 oz Albacore Tuna - 2 cans; 21 oz Cream of Mushroom Soup - 2 cans; 1/2 cup Grated Parmesan Cheese; 1/2 cup Grated Chedder Cheese; 1 cup French Fried Onions; 1 tsp Ground Black Pepper; 1/2 tsp Garlic Powder; 1 tbsp Olive Oil

sandra53 @skw1551

Central Point, Oregon

Traditionally I added peas to this casserole, but it is really good either way served with a side salad.

sandra53 @skw1551

Central Point, Oregon

Traditionally I added peas to this casserole, but it is really good either way served with a side salad.

Saved

Ingredients

20 mins

6 servings

12 ozwide egg noodles
14 ozAlbacore Tuna - 2 cans
21 ozCream of Mushroom Soup - 2 cans
1/2 cupGrated Parmesan Cheese
1/2 cupGrated Chedder Cheese
1 cupFrench Fried Onions
1 tspGround Black Pepper
1/2 tspGarlic Powder
1 tbspOlive Oil

Saved

Steps

20 mins

1

Add 3 quarts water and olive oil to 6 quart pot. Bring water to a boil. Add noodles and boil 6 minutes. No salt!
2

While noodles cook, pour cans of soup and Albacore into large mixing bowl and stir with a fork adding one soup can of water until it is smooth like gravy.
3

When noodles are done, drain them and rinse them with hot water.
4

Return cooked noodles to pan and add soup and tuna while stirring.
5

Pour tuna and noodle mixture into 9"×13" baking pan. Sprinkle with pepper, garlic powder and spread both cheeses. Add french fried onions evenly over the top of noodle mixture.
6

Cover with aluminum foil and bake in pre-heated 350 ○ oven for 30 minutes.
7

Remove foil after baking for 30 minutes and increase oven temperature to 400 for 10 more minutes to brown onions and seal cheeses.
8

Cut into large squares and serve while hot.