Tuna Casserole

Preheat the oven to 400 F.

Cook the pasta in a large pan of boiling, salted water until just under al dente (cook according to package instructions for al dente); drain and toss in a splash of olive oil to stop the pasta from sticking together.

Heat the 2 tablespoons of olive oil in a saucepan or frying pan over medium-high heat, and saute the onion and garlic until softened; set aside.

In a large mixing bowl put the onion/garlic mixture and all the other ingredients, except 1 cup of grated cheddar cheese and the can of French’s fried onion. Mix everything well to combine.

Add the cooked pasta and mix thoroughly.

Divide the mixture between two casserole dishes that have been sprayed with non-stick cooking spray.

Open the can of French’s fried onions and pour into a small ziploc bag – crush until they’re the consistency of breadcrumbs.

Sprinkle the remaining 1 cup of cheese and the crushed fried onions evenly between the two casseroles.

Bake for 20-30 minutes until the cheese has melted and the edges are bubbling.