Very simple and quick to make! This reminds me of school lunch in the '70s-- they would serve it over rice (yummy). I usually use 2 cans of tuna for casseroles, but found that 1 can was the perfect amount for this dish. I'll make half-again as dough the next time. Picky Hubby and youngest loved the recipe, as did my oldest and I. Next time I will add frozen peas while mixing the sauce with the tuna and soup. Thanks for the excellent recipe-- I'm also going to try it with shredded chicken or turkey and add peas and carrots and serve over white rice.

Reviewed On: Feb. 28, 2009

I DO recommend this recipe, but be advised that it needs to be served the same day as baking. I made 2 pans of this on Thursday afternoon for a school festival Saturday-- of course we had to taste-test them Thursday. The 'bar' was delicious! My only 'nut' eater and I couldn't get enough. The top is reminiscent of the classic 'Dump Cake', a flavor I love. On Thursday the lower layer had a nice firm texture and was easy to cut and serve on a plate. But after refrigeration until Saturday it was quite difficult to lift out of the pan, as the lower layer had become quite soft, as another reviewer stated, almost custard-like. And the top layer had become quite moist without that original crunch. The flavor was still good but it just didn't have that "wow" anymore.

Reviewed On: Oct. 18, 2007

A long review… This is better than all other recipes for this kind of casserole– and I’ve made many for holiday mornings over the years. My only changes: 1) I didn’t bother cutting off the crust (a waste of time); 2) I used a full pound of name-brand sausage (my family likes it meaty). I always rinse with hot water the cooked, drained sausage (using a colander). This totally gets rid of the excess grease which can ruin these recipes and it doesn’t affect the flavor of the sausage at all; and 3) I sprinkled the pepper on top rather than mix it in to give a better appearance. This recipe was a perfect balance of cubed bread, eggs, (extra) sausage, and cheese. Most others have way too much bread and the texture is gooey—I always had left-overs that went uneaten *until I tried this recipe*! I used an 8x8 class dish and it was done in the exact time specified. (I had to get out the manual for my new oven and adjust it 25° higher! Nothing was getting done.) Thanks for submitting the recipe!

Reviewed On: Apr. 13, 2007