Reviewed: Nov. 13, 2009

I made this tonight using Ronzoni's Healthy Harvest Whole Grain Noodles. It didn't come out the way I would have hoped. Maybe it was the whole grain noodles. The casserole was dry and not creamy. Perhaps it needed more milk or more canned soup. I wouldn't make this again.

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MaxsMom09

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Reviewed: Nov. 11, 2009

With a few changes, this is a great base recipe. I make it all the time. Just add a little sour cream and a little more milk. Some granulated garlic, salt, pepper and cheese right in the mix. I serve it with peas and kinda mix them in on my plate. (my son hates peas or I would put them right in when cooking)

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Sunee'

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Reviewed: Aug. 4, 2009

We all liked it very much. I have made it with cream of chicken soup and cream of mushroom soup also and it still comes out great, actually I think it comes out better than with the cream of celery.

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XYNESHIA

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Reviewed: Jul. 20, 2009

Bland, Bland, Bland!

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Jessie Decker

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Los Angeles, California, USA

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Reviewed: May 26, 2009

This is a very flexible recipe. I was looking for a quick casserole without any chopping. I wanted to use some dry leftover pasta and pimientos. My only addition was some shredded cheese that I added to the top, cooking the last five minutes with the bread crumb topping. It's nice to find a quick easy recipe that tastes so good.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 10, 2009

This is a wonderful recipe to build upon! I added salt, pepper, red pepper flakes, garlic powder, oregano and thyme, as there were no seasonings given...turned out great. I also substituted fat free sour cream for the milk, which worked great. Definitely a must in the dinner line-up!

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pamela

Cooking Level: Intermediate

Home Town: Kiel, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 18, 2009

Takes me back to the 1950s. The Campbell's recipe at time called for Cream of Mushroom soup & to top with crushed potato chips and then sprinkle with ground thyme. The chips and thyme added crunch & taste. I'm making this for dinner tonight! Thanks.

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chachacpa

Cooking Level: Expert

Living In: Sun City, Arizona, USA

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Reviewed: Feb. 25, 2009

Don't laugh! But I hadn't made this recipe since i was a newlywed in 1976. It was the rage in the 70's. I decided to make it the other night. I made a double recipe. I made a few changes though. Along with the peas, noodles, milk, and tuna fish, I used one can of celery soup and one can of mushroom soup (I can only handle so much of mushroom soup), I also added 2 cups of cheese to the recipe and mixed it in. I chopped one large onion up and added it to the recipe and used Lawry's garlic salt and pepper to season it. I loaded the top with bread crumbs. It was fabulous. Now that I'm unemployed I will make this more often. Very economical meal! Great classic base recipe.

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Lori

Cooking Level: Expert

Home Town: Webberville, Michigan, USA

Living In: Williamston, Michigan, USA

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Reviewed: Sep. 26, 2008

I added a 3rd can of tuna as it seems the cans have gotten smaller. This is a good base recipe that does need some salt. Next time I prepare it I plan to add more seasonings to it.

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GINNYANN

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Reviewed: Dec. 3, 2007

This was certainly not the best Tuna Noodle Casserole I've had. It wasn't creamy enough for my taste. I would suggest swaping the cream of celery for cream of mushroom and perhaps adding a can & 1/2. Also top with All Spice for a tasty finish.

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