Albacore Tuna Casserole
Albacore Tuna Casserole

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, albacore tuna casserole. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Albacore Tuna Casserole is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Albacore Tuna Casserole is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook albacore tuna casserole using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Albacore Tuna Casserole:
  1. Make ready 12 oz wide egg noodles
  2. Get 14 oz Albacore Tuna - 2 cans
  3. Take 21 oz Cream of Mushroom Soup - 2 cans
  4. Get 1/2 cup Grated Parmesan Cheese
  5. Make ready 1/2 cup Grated Chedder Cheese
  6. Take 1 cup French Fried Onions
  7. Take 1 tsp Ground Black Pepper
  8. Prepare 1/2 tsp Garlic Powder
  9. Prepare 1 tbsp Olive Oil
Steps to make Albacore Tuna Casserole:
  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.

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