Reviewed: Feb. 2, 2009

Yum! I love tuna casserole and I've been searching for something I love as much as the stuff out of the box (ha). This was really delicious! Here are my only changes: I used whole wheat egg noodles.I used 1 can of mushroom soup and 1 can of cheddar soup (I like my tuna casserole cheesy). I omitted the mushrooms and peas because I don't like them. Used the onion, though I added a little fresh garlic. Oh, and I used food processed cheddar french fried onions instead of chips, since I really don't like chips. This is a great recipe and easily tweaked to suit the tastes of the people in the house. Thanks! It's a keeper!

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prgr2007

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Reviewed: Feb. 2, 2009

Great recipe! The only change I made was to add 1 soup can of milk to avoid it being dry and 1 tsp each of garlic and onion powder. It turned out creamy and delicious.

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key151

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

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Reviewed: Feb. 1, 2009

This was super easy. Noone in this house will eat peas, including me. I subbed matchstick carrots. I sauteed them with the onion before adding it to the tuna mixture. The mixture was a little thick, so I added about 3/4 cup of milk. (I didn't measure, I just added a little at a time until it looked right.) I only had a bit of potato chips at the bottom of the bag, so I used half chips and half french fried onions. I really tried to stick to the recipe but these days, you've really got to use what you have on hand and improvise ingredients with what your family will eat. Otherwise, it's wasted time and ingredients. I'll update on how we liked it after dinner. EDITED: Good. My oldest inhaled it. I think I might use a little sour cream or plain yogurt next time, to give it a little twang. This definitely is a make-again dish. The carrots I added were a nice touch.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 31, 2009

Great recipe. I didn't find it too fry, but I did use a larger oval casserole dish vs a 9 x 13. Next time I make it I am going to omit the potato chips, and use bread crumbs. The potato chips fizzled and tasted stale by the time they came out of the oven. I also cooked the onions separately until they were translucent, then added them to the casserole, to make sure they weren't crunchy. The taste was good, and we enjoyed the dish.

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Mom2Karoline

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

yummy! easy! instead of using a separate bowl to mix the ingredients i mixed right in the casserole dish. less dishes to wash! i added a can of cream of celery soup since that's what i had in the pantry as well as french fried onions on the top instead of chips. 2 out of 3 kids liked it!

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monica

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Reviewed: Jan. 29, 2009

I did not know that I liked Tuna Cassrole until I tried this recipe. I've made it twice now. Great on the budget also. All ingredients, plus a salad still cost about 10 bucks.

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Bhuman

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Richmond, Texas, USA

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Reviewed: Jan. 27, 2009

I changed the noodles to small shell pasta. Added 1 cup sour cream to keep it from being dry and not taste so "fishy", and added 3 cloves garlic chopped fine. Also doubled the chips... was DELICIOUS!!!

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Robin

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Reviewed: Jan. 27, 2009

I thought this was a very good recipe. I omitted the mushrooms and peas and forgot to add the onions. I cut the recipe in half and used a can of cream of chicken. Everything turned out great and the leftovers tasted just as good as the day before. Only a tad bit dry but still very good.

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Mrs. Mayfield

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Moody Afb, Georgia, USA

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Reviewed: Jan. 25, 2009

I read the reviews stating that this recipe can come out dry so I added about 1/2 C. soy milk(I'm lactose intolerant). I imagine just mild would be fine. Came out great in my 9x13 pan, nice and moist. It's a wonderful budget recipe.

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vikngwomn

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 25, 2009

I have never made tuna casserole before, I made this and we just loved it. I will be making this again and again. Thanx for a great recipe.

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BOYCEGIRL

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

I so appreciate comments others have made. This recipe - as a base - is a very good one. I created a hybrid from comments others have made and created a delicious casserole last evening. I used an 18 oz bag of noodles, two cans of creme of mushroom soup, one can of cheddar cheese soup and a half cup milk. Mixed with 3 - 6 oz cans of tuna, peas, shredded cheese, etc. I topped it with crumled potato chips and a little of the shredded cheese and baked for 40 minutes because I used a deeper casserole dish. All this to say that I cannot wait to have the leftovers today. It was a great base recipe and i hope to try the canned asparagus spears on another winter weekend in this hearty, satisfying dish.

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deej

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Reviewed: Jan. 21, 2009

Family loved it! I did do some adjustments though. I added sour cream to keep the dish moist and I added salt, pepper, and garlic to taste. This really made if flavorful! Thank you for such a wonderful dish!

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Pandad7

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Reviewed: Jan. 21, 2009

Ive been using this recipe as a guide for sometime now and have been tweaking along the way to be like mom used to make. Thank you for the recipe :)

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tag96

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

I've made several varieties of tuna casserole, but this is my favorite!! thanks for a great recipe!

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Becky Leach

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

Great recipe just like mom made. Like other reviewers, I added milk for more moisture, substituted fresh sauteed mushrooms for hte canned and used whole grain/cholesterol free noodles.

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WendyWhite

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Reviewed: Jan. 16, 2009

What do you do when you have a few cans of tuna on hand and you're debating what to make for dinner? You make this recipe! It was very good, and we all enjoyed it very much. My minor alterations: One extra can of tuna; corn flakes instead of chips (covered with spray butter); and frozen peas and carrots instead of just peas. I will definitely make this again.

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LIAGIBA

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Reviewed: Jan. 9, 2009

I substituted clams for tuna and used water chestnuts instead of pasta and edamame instead of the peas and milk instead of the cheese and after boiling for 20 hours, it didn't need to be baked. The potato chips were yummy on the side straight out of the bag. JUST KIDDING! This was perfect as directed and is our new favourite!

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PantherLover

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Reviewed: Jan. 7, 2009

Alittle bland...definitly missing something but has good potentail.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 3, 2009

My mom taught me this recipe a few years ago, i love it, the chips really give it a nice crunch

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ashton

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

Just your standard, basic tuna casserole. However, it IS pretty good and even better the next day warmed up. I sauteed my onions so they wouldn't be crunchy.

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