Reviewed: Mar. 30, 2012

I thought this recipie was GREAT!. although i made a few changes: 1. used condensed cream of chicken soup instead (didnt have celery) 2. added salt, pepper & itialian herb & some dijon honey mustard sauce. 3. added cheese on top (with the breadcrumbs and butter) I ended up eating the whole thing almost in one go!!! :P... hahahaha

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Reviewer:

Yobachus

Cooking Level: Intermediate

Home Town: Arima, Arima Borough, Trinidad And Tobago

Reviewed: Mar. 23, 2012

Not too bad as written, but I would add some grated swiss cheese or maybe some colby/jack just to jazz it up a bit. Also, if you put 1 Tablespoon butter in your microwave to melt it and put it on for 30 seconds as the recipe states, you are going to have burnt butter. Instead melt slowly in five second intervals until almost melted, then let it sit for a minute to finish melting - and be sure to cover the butter, it will pop and splatter a bit.

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Reviewer:

Sue

Reviewed: Mar. 23, 2012

We had this for dinner last night, but as always I had to improvise. In Uruguay, I could not find any Campbell's soup, so I used a mild pasta sauce, celery is almost non existant so I used frozen broccoli, diced onions, half a green pepper and some garlic, the pasta was whole wheat bow ties, lots of cheese in the fridge so I added some mozzarella to give it a more creamy look, also added some freshly ground peppèr, for the topping I crushed a few salt free crackers, added done grated cheese, a drizzle of olive oil and put in a 350 degree heated over. The compliments made me feel almost as proud as the dish tasted. As it was. Cool night we had the wood fire going so this is added to my list of comfort foods

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Reviewer:

Elaine

Reviewed: Mar. 22, 2012

I made this per the recipe (minus the pimentos-i was out) as it was my first time making Tuna Noodle Casserole. The only change i would make would be to add some more soup or milk, seemed just a smidge dry to me. I'd also like to try mixing in mushrooms too. Overall good recipe all enjoyed.

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Reviewer:

Chele

Reviewed: Mar. 21, 2012

I make this recipe with 1/2 c hellmans mayo , a small onion and 1 cup of cheese in addition to this base. My comfort food! yummy...

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Reviewer:

Brenda

Reviewed: Mar. 21, 2012

Grew up eating tuna fish and noodles, but we did not add peas or pimentos. Also, instead of bread crumbs, we buttered two slices of bread and tore them into pieces and covered the casserole top with them, buttered side up. They toast wonderfully in the oven and give it a nice crunch. My kids grew up with it too and now my grandsons are also. Yum!

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Reviewer:

irishfancy

Reviewed: Oct. 24, 2011

This is a great basic recipe that makes good leftovers. I used three cans of tuna and added some sour cream. I didn't measure; just whatever was left over from another recipe. The SC makes it so creamy and delish!

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Reviewer:

Sarah D

Reviewed: Jun. 9, 2011

This is good tuna noodle casserole recipe, as long as you tweak it (otherwise I think it would be a very bland standard tuna noodle casserole). I mixed the soup with almost a cup of milk, 1 cup cheddar cheese, some chopped onion, salt and pepper and red pepper flakes before pouring over the noodles and peas. It was nice and creamy and had a little bit of a kick.

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Reviewer:

ellieq123

Reviewed: Mar. 29, 2011

This was not like the casserole that I remember my grandma making as a child. Just lacked a little flavor and was dry but that could be an error on my part. Will look for a different recipe next time.

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Reviewer:

ArmyMustang

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Living In: Bend, Oregon, USA

Reviewed: Mar. 11, 2011

Wow! I loved this casserole! It is just like I remembered when my mom used to make it during lent. I made it exactly like written, but I added slices of Velveeta cheese to the casserole. This melted as it was cooked and I just stirred it before adding the bread crumbs. Yum! My whole family loved it!

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