Reviewed: Jul. 4, 2008

So easy and hubby loved it!!! He is picky about tuna casseroles and this was simple and delicious. I used 2 cans drained tuna, 2 cans cream of mushroom chicken, 1 can peas and carrots drained, wide egg noodles, 1 stick butter and 2 cups shredded monterey jack and cheddar cheese. Followed directions for preparing and baking. I did add pepper to mixture and garlic salt. Delicious, thanks for the great recipe!!!!

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georgieandbaileysmommy


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Reviewed: Jun. 3, 2008

Very Yummy! I made this for my husband and son, and they LOVED it! (and they aren't big tuna fans!) This will definately become a regular in our house!

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Tara B.


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Reviewed: May 4, 2008

this was my first bad pick of recipes. in fact, i even made an account so i could write this review. i had all the ingredients on hand in my home already so it was a quick pick. before i started cooking i read the reviews and took many of the added suggestions (double the tuna, cream of mushroom, pinch of garlic salt) and still this casserole was really bad. my boyfriend said it wasnt that bad but he only had one bowl..even with the popular add-ins this was a very bland, unattractive and not so appetizing dish.

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afurlow83

	Cooking Level: Beginning Home Town: Garland, Texas, USA Living In: Brooklyn, New York, USA
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Reviewed: Apr. 21, 2008

Not so great. Nobody in the family liked this.

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Kare


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Reviewed: Apr. 8, 2008

I added 1/2 stick of butter to the mix and this was delicious! The whole family raved about it.

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Summer


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Reviewed: Feb. 15, 2008

Just what I was looking for. One that I could make my own. Another good recipe from the kitchen.

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mom


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Reviewed: Feb. 1, 2008

Call me crazy, but I love tuna casseroles. This is one of the better ones I've tried (I still think my mom's is the best). I did omit the can of mixed veggies, using chopped celery, a can of green beans, and a can of mushrooms instead. I also added garlic powder and did sprinkle the top with french fried onions about 5 minutes before it was due to come out of the oven. Yummy :)

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JustLearning86

	Cooking Level: Beginning
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Reviewed: Jan. 5, 2008

it was ok. gonna doctor it up a lot more next time. kids ate the heck out of it though.

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Julie

	Cooking Level: Intermediate Living In: Owosso, Michigan, USA
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Reviewed: Dec. 27, 2007

Very forgiving recipe, can use any kind of pasta, soup or vegetable. Make it your own.

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BABIDOLL02

	Cooking Level: Expert Home Town: El Paso, Texas, USA
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Reviewed: Dec. 13, 2007

I'd hate to just reiterate what everyone else is saying, but it's all true. I also made the following adjustments and I think it will just keep getting better and better as I suit it to my taste. 8oz instead of 16oz whole wheat pasta, 2 cans healthy request cream of mushroom instead of 1, 2 cans of drained tuna instead of 1, added some garlic pepper, parmesan cheese, and bread crumbs on top. Comfort food at its best.

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Roxy B.

	Cooking Level: Intermediate Home Town: River Rouge, Michigan, USA Living In: San Luis Obispo, California, USA
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Reviewed: Dec. 12, 2007

yet another one that my family enjoys. My son has a hard time with pasta in general, but he loves tuna!

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Margie

	Cooking Level: Intermediate Home Town: Darby, Pennsylvania, USA Living In: Folcroft, Pennsylvania, USA
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Reviewed: Nov. 9, 2007

I have always loved tuna casserole and this one is great. I've tried it several times but I use three or four cans of tuna, Cream of celery soup and add a can of drained, rinsed canned corn. Yummmoooo

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Rob

	Cooking Level: Intermediate Home Town: Petaluma, California, USA Living In: Lexington, Kentucky, USA
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Reviewed: Oct. 4, 2007

I didn't love this. I didn't have Cream of Mushroom so I used Cream of Broccoli, but I don't think the change will make it any better. It was very bland and kind of mushy. I won't make this again.

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Cassidy

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Sep. 6, 2007

Too much pasta and I had to double the rest of the ingredients. Very bland. I ended up eating mine with picante sauce.

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VALERIE

	Home Town: Vicksburg, Pennsylvania, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jul. 13, 2007

Mmmmm so good! I used broad egg noodles, tripled the tuna and soups, garlic and onion powders and over the cheese I added a nice crunchy topping of buttered panko bread crumbs. My gang had three helpings! Comfort food at it's best. Thanks so much Wendi!!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: May 30, 2007

I used many of the suggestions below...4 oz of velveeta, plus 2 cans of soup and 2 cans of tuna. I didn't have mushroom soup, so I used Cream of Celery instead. In addition, I added a bit of milk to the tuna mixture (1/4 to 1/2 a cup) to make it a bit creamier. I also added salt and pepper on top before baking. After the cheese melted I sprinkled the top with some Italian breadcrumbs I had in the pantry and baked for about 5 more minutes. My 2 year old asked for seconds, even thirds and she rarely eats a casserole!

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Denise


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Reviewed: May 21, 2007

For how easy this dish is to make, it's great! Prep takes literally minutes, which is important for new moms like me who don't have much time to cook! The only thing is that it tasted a little dry the first time around, so next time I added butter before putting it in the oven, and it turned out yummy!

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DM

	Cooking Level: Expert
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Reviewed: Apr. 29, 2007

This was not the greatest casserole... but I think it's a good recipe if you're trying to get rid of things in your pantry or don't have the typical ingredients for a tuna noodle casserole on hand. Ex. egg noodles, peas, red pepper...

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Kelsey

	Cooking Level: Intermediate Living In: Whitehouse, Texas, USA
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Reviewed: Apr. 24, 2007

Tasty, quick, and easy!!

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Dana


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