This is very good, but I did make a few changes to the recipe. I use rotini and cook it for about a minute or 2 less than what the package says for al dente. I cut the milk to one cup. Instead of crushed garlic, I used 1 clove minced. I eliminated the salt because the soups and tuna already have sodium in them. I add about 1 cup shredded sharp cheddar cheese to the mixture before putting it in my casserole dish. Sharp cheese makes all the difference for a little extra zip. I tried it with mild once and it just wasn't the same. I top it all off with some bread crumbs that have been tossed with a little butter. This is one of my husband's favorite meals!

Reviewed On: Apr. 11, 2009

I don't really like creamy cole slaws so I was very excited to try this. I made it a day ahead of time to let it sit as was recommended by other reviewers. I actually liked it better right after I made it then 2 days later. I prefer the slaw to be a little crisp and letting it sit only made it soggy. I added the sugar when I boiled the other ingredients to ensure that it dissolved. I also used two 1 lb bags of cole slaw from the grocery to make things a little easier. I will be making this again!

Reviewed On: Dec. 27, 2007

I made this to use with Sarge's EZ Pulled Pork. It was very flavorful, but very spicy. I made it 2 days ahead of time so that the flavors could mingle. I added it to the meat after it was shredded and let it simmer for a couple of hours. I might try halving the cayenne pepper and Tabasco next time.

Reviewed On: Dec. 27, 2007