recipe reviews for:

Cheesy Tuna Noodle Casserole

“This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of bread crumbs.”

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Reviewed: Nov. 4, 2007

This is a good recipe rendition of tuna noodle casserole but I found that it needed some recipe adjustments. I liked the cheddar soup inclusion but didn't use the peppers - instead I added peas, extra milk, and extra sharp cheddar cheese. I found the recipe to be a little dry, hence the extra milk usage. I would still recommend this recipe.

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Faith W.

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Reviewed: Sep. 10, 2007

Rather plain and boring. However, it makes a pretty good base to add other ingredients. However, I think I'll keep searching for a better tuna casserole recipe.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 31, 2007

This is the driest casserole ever! I doubled the milk but there was no sauce in the finished dish. Follow other posters and added more soup, broth, milk etc. Would not make this again.

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Reviewed: Feb. 12, 2007

Very good!! Easy recipie! I added 1/2c milk and 1/4c sourcream so it wasnt so dry and 1/4tsp cayanne for a lil kick and it came out great!!

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6 users found this review helpful

Reviewer:

alicia

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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Reviewed: Dec. 14, 2006

Very good! I used 1 10oz can of chicken instead of tuna and added green peas and diced carrots. I used a can of cheddar broccoli soup, 1/2 cup milk, a few shakes of garlic powder and 2 tbls of reduced fat mayo. Not really the recipe but I did use it as my base. No regrets!

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Food Fan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 17, 2006

This was wonderful! The only thing I changed was to omit the green and red bell peppers-my grandma doesn't like them. There's only her, me and my husband but leftovers only lasted one more meal! They both raved about it and insisted I keep this recipe-somewhat unusual for them! Thank you so very much for the post!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 12, 2006

This was pretty good, but you definitely need to add some additional liquid. I added about 3/4 of a can of chicken broth and it came out a nice consistency.

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1 user found this review helpful

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j_marie330

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2006

I wasn't so sure about this recipe at first but my family loved it. This is one of those great recipes that you can change to fit your taste.

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Amber

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 26, 2006

I took others' advice and doubled up on the soup and the tuna. I didn't have 2 cans of cheddar cheese soup, so I used 1 can c.c. soup and one can cream of chicken. After I did that, this recipe isn't too far off from my own recipe, wherein I use 1 can cr. of mushroom and 1 can cr. of celery. My husband liked the recipe pretty well, I found it to still be a bit dry for my liking. Think I'll stick with my original recipe.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 11, 2006

Loved all the flavors. Great casserole recipe. I used too many noodles which was my fault, but will definitely make this again.

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SIMBALION

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Jul. 13, 2006

It was great! I'd probably cut back on the noodles so the casserole is more saucy.

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lperejma

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Reviewed: Jan. 29, 2006

I used 2 cans of broccoli cheddar soup and elbows instead of egg noodles and this came out great! The whole family liked it!

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AMYCIP

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Reviewed: Dec. 28, 2005

Ok. I omitted the peppers and doubled the soup and tuna. I used one can of cheddar and one can cream of mushroom. I used more milk and added frozen peas, and this STILL came out dry.I didn't want to cut back on the amount of noodles because I try to make enough for several meals. This recipe is really nothing special. I'll make it again with even more soup and I'll add some seasonings, but so many adjustments does not rank it above two stars.

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JAMISON G.

Cooking Level: Expert

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Reviewed: Nov. 27, 2005

I used 8 ounces of rotini pasta, I omitted the green and red peppers and substituted about ½ cup of chopped celery and maybe 1/4 cup of frozen peas. I sauteed the onion, celery, and peas together until almost tender. I used cream of celery soup instead of the cheddar soup, I used maybe ½ cup of milk, plus I added between ½ and 3/4 cup of shredded mozzarella cheese to the sauce before adding the cooked pasta. I used an 8x8 inch glass casserole, and I put a mix of shredded cheddar and mozza on the top of half of the casserole and crushed potato chips on the other half. Cooked it for 30 minutes, and it was great. Ever so slightly dry (maybe I cooked it a couple minutes too long), but just slightly. This was a great base recipe. *** 12/06/05 - I made it again, using 12 ounces of rainbow rotini, a can of Veg-All, cream of chicken soup, 2 cans of tuna, and 3/4 cup or so of milk. Excellent! :) My rating increases from 4 stars!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 12, 2005

Bland and boring. My mom made a great tuna casserole and this just didn't have the same taste.

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KRISTEN5899

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Sep. 7, 2005

This is good, but I recommend doubling the soup as others suggested on this site. I'm not a pepper fan so I used mushrooms instead.

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MF1977

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2005

This came out somewhat dry, I think it would've been better with either less noodles or more soup. Also maybe another can of tuna would've been nice. I used only green peppers (no red), and added seasonings to plain bread crumbs to make "Italian" bread crumbs. I also left out the onion. With more soup in it, it could probably be a 4-star recipe. My husband liked it, which says a lot. :o)

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Nov. 12, 2004

Very good! I used a can of broccoli cheese soup, about a cup of sour cream, and a hand full of cheese with the mix. Then when after I put everything in the pan I filled it with milk! Very moist and yummy!

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RRB21

Cooking Level: Expert

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Reviewed: Oct. 6, 2004

My little granddaughter rated this receipe "Yummy Nannie". Thanks for this receipe.

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SAS54

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Reviewed: Sep. 14, 2004

This was a great twist on tuna noodle casserole. I used 2 cans of soup and a bigger can of tuna but we have a good sized family. It was really good, I will make it again!

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