Reviewed: Aug. 25, 2008

This stuff is really good. I made it exactly by the recipe, but next time I think I'll add green peas and use Velveeta instead of cheddar. Mushroom soup would also be great. This casserole is simple, easy, and fast.

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Phyllis

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Reviewed: Aug. 24, 2008

This was great! It was easy and yummy. It wasn't a WOW this is a gormet recipe, but it is a great staple. Will make again! Thanks!

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2tinytots

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Reviewed: Aug. 22, 2008

Update: After making this again, I made sure to measure 3 cups COOKED noodles, not before cooking and it was very good, not dry-------------Review #1:Super easy, but not the best. I had to add chicken broth before cooking because it was way too thick even before cooking. Was super easy in a pinch though!

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love2cook/momof6

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

I put in two cans of tuna... one can didn't seem enough ... and I added extra cheese and onions. We like lots of toppings! My teenager who 'hates' tuna had two servings. The husband loved it, too. This recipe's a keeper.

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FieryStrawberry

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

YUM!!! I did not alter this recipe at all, but I did use the thicker homestyle egg noodles from the freezer section, as I think they make way better casseroles than the dry kind in the pasta section.

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Peggy

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Reviewed: Aug. 15, 2008

I was craving tuna casserole but didn't know where to start.... this recipe was perfect to get my creative juices flowing! I used about 1/2 to 3/4 box of whole wheat penne/corkscrew mix pasta. I used 1 can of cream of mushroom, 1 can cream of chicken soup (both reduced fat). I used 1 can peas, 2 cans of chunk light tuna and about 2/3 to 1 cup fat free mayo. I sprinkled some garlic powder and added some dill weed and used dried onion flakes, all mixed in. All together, this made one 8x8 and an 8x11 dish's worth. I didn't have cheddar so I placed slices of provolone on top and sprinkled with Italian bread crumbs. It is still in the oven as I type- I will update this when I taste it!! I can't wait! *Update* Tastes GREAT! Very creamy and moist with just enough tuna flavor! Going back for seconds now! I froze the 8x8 dish for later... Thanks for a great base recipe!!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 9, 2008

My husband -who can't stand tuna casserole- loved this! It was definitely the onions on top!

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SOMEEZ

Cooking Level: Expert

Home Town: Valley Center, California, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Aug. 5, 2008

So good my mother-in-law asked for a copy! I added a can of cream of mushroom soup, 1/2 c. mayo, and used a whole (8 oz) bag of shredded cheese to the recipe. The Durkee onions sprinkled on top are a really flavorful touch. Everyone loved it - I'll definitely make it again!

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travelsheila

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

My husband and I thought this was a wonderful twist on tuna casserole.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jul. 29, 2008

MADE THIS LAST NIGHT AND IT WAS VERY EASY TO PREPARE. GO EASY ON THE FRENCH'S FRIED ONIONS. IT LOOKS LIKE WHEN YOU ARE MAKING IT THERE WON'T BE ENOUGH BUT THERE IS. THIS SERVING SIZE IS PERFECT FOR TWO HUNGRY ADULTS WITH ONE SERVING LEFT OVER FOR A LUNCH FOR ONE.

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HEARTMOM05

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Reviewed: Jul. 26, 2008

I cooked up about 1-3/4 cups of dry macaroni and mixed in 2 cans of tuna, 1 can cream of celery soup, around ½ cup of mozzarella, and about ½ soup can of milk. I seasoned it with some freshly-ground pepper and garlic powder, and I topped it with around 1 cup of the French fried onions. I put it in a 8"x8" glass pan. Good and quick, thanks for sharing, LMcDevit!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jul. 16, 2008

Good comfort food. This reminds me of the Tuna Casserole my mother used to make!

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 14, 2008

Easy, filling and taste great!

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PJBHOME

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jul. 10, 2008

Great! I added sweet peas and turned out great!

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vkennedy

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Reviewed: Jul. 2, 2008

very tasty! heres what i did: i sauteed about 1/4 cup of onion and added that to the cream of chicken soup. also added 2 spoonfuls of sour creme and half a tomato, chopped. added all this with the macaroni and stirred in some cheese as well. came out great!

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AnnieBanannie

Cooking Level: Intermediate

Home Town: Porterville, California, USA

Living In: Oceanside, California, USA

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Reviewed: Jul. 2, 2008

My family loved it! I did use cream of mushroom, but will try the cream of chicken too! I also added 1 can of milk. Next time I will use 2 cans of soup and maybe some sour cream for a creamier texture. Just a personal preference! Thanks for sharing this recipe!

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JUDY MALLORY

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Reviewed: Jun. 26, 2008

Easy recipe and kids love it! I made this for a friend who had just gotten out of the hospital. She freezed it and cooked it later and her kids said it was amazing. Be creative with the recipe - you can't mess it up. I used whole wheat spiral pasta and cream of mushroom soup in mine. I also stir in some frozen peas because I like the color and the flavor. Enjoy!

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VTKENDRA

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

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Reviewed: Jun. 24, 2008

As written, 4 stars but with peas, milk, 2 cans of tuna and mushroom soup, it's 5 stars! Yummmmmmm!

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jun. 24, 2008

Yum! I doubled the cheese, that was the only change I made. I'll definitely make this again.

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 14, 2008

Really great recipe! A staple for sure at my house. It's evolved to "change it up a bit". Things I've added are celery, broccoli,spinach, water chestnuts for crunch, sour cream for a little more creaminess, and garlic pepper, whatever suits our mood at the time!

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