1 lg. can Fancy White Albacore
1 can cream of chicken soup
3/4 c. milk
2 c. grated Longhorn Cheddar cheese
1 (10-12 oz.) pkg. elbow macaroni
1/2 box Zwieback toast (1 of the wrapped packets in the box)
1/4 c. softened butter

Substitute same amount of your own home-canned albacore for a real treat!

Grease a deep casserole dish. Cook, rinse and drain macaroni, as directed on package. Combine can of cream of chicken soup with milk; set aside. Smash Zwiebeck toast in a plastic bag and then combine smashed toast with softened butter in a small bowl; set aside.

Place a layer of cooked macaroni in bottom of prepared casserole dish; follow with a layer of flaked albacore; follow with a layer of soup and milk mixture; follow with a layer of grated cheese. Repeat this layer process, ending with grated cheese. Top with the Zwiebeck and butter "crust" mixture. Bake, uncovered at 350 degrees for approximately 30 minutes, or until bubbly. Adults and children, alike, love this!