Albacore Tuna Casserole

• 12 oz wide egg noodles
• 14 oz Albacore Tuna - 2 cans
• 21 1/2 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

1. Add 3 quarts water and olive oil to 6 quart pot.
2. Bring water to a boil.
3. Add noodles and boil 6 minutes.
4. No salt!
5. 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.
6. When noodles are done, drain them and rinse them with hot water.
7. Return cooked noodles to pan and add soup and tuna while stirring.
8. Pour tuna and noodle mixture into 9"x13" baking pan.
9. Sprinkle with pepper, garlic powder and spread both cheeses.
10. Add french fried onions evenly over the top of noodle mixture.
11. Cover with aluminum foil and bake in pre-heated 350 oven for 30 minutes.
12. Remove foil after baking for 30 minutes and increase oven temperature to 400 for 10 more minutes to brown onions and seal cheeses.
13. Cut into large squares and serve while hot.

egg noodles, cans, parmesan cheese, grated chedder cheese, onions, ground black pepper, garlic, olive oil

Taken from cookpad.com/us/recipes/351539-albacore-tuna-casserole (may not work)