Reviewed: Mar. 30, 2008

This is our favorite tuna casserole recipe. Great flavor. Not your same old same old tuna casserole. We like it with peas too, but prefer the zucchini since it keeps the dish moist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Colleen

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

We were not really happy about the way this tasted due to the dryness . The pictures look great and I suppose if I added a whole jar of mayo it may have looked like that as well but we would have then been sick to our stomaches! I adde extra salt and seasonings but to no avail. The recipe sounded great but the the blandness and dryness leads me to look elshwere for a tuna casserole dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

This is a great alternative to traditional tuna casserole. I like that it doesn't call for the canned mushroom soup. I've made it several times and used different variations on the veggies. It's a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

We did not like this much at all. I made the recipe exactly as written, except for the zuccini - I didn't have any, so I added peas instead. It was ok at first, but both myself and my daughter were a little queasy afterward and my husband wouldn't even touch it. It looked appealing, but just didn't cut it for us. Thanks anyway.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOSZK

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Silverdale, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

This recipe certainly has good bones, but due to the dryness and the lack of seasonings, it's more like a three and a half star recipe for us. I had to add more sour cream and quite a bit of milk to get it to the saucey consistency we like. I added garlic and onion powders, no salt (tuna has plenty) the juice of a half of a lemon, used low fat ingredients, whole wheat pasta, threw in a can of black beans for extra fiber and topped with Jack Cheese and canned fried onions. All in all, it turned out wonderfully and we enjoyed the addition of the tastey vegetables. Thank you Ann!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

Loved this casserole. A real winner with our family. Replaced noodles with spaghetti and added the juice from 1 can of tuna to create a bit more moisture. Agree that zucchini adds texture and thyme is a must. Bravo!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Juanita/Jane

Cooking Level: Expert

Home Town: Quincy, Massachusetts, USA

Living In: Northbridge, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

I LOVED this tuna casserole!!! I'm not much of a peas fan so i was excited to find a recipe that didn't include them. Pretty much followed the recipe to the T, but spiced it up a little with some Mrs. Dash, Adobo and black pepper. Amazing meal!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nadeene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

Good meal! My husband of 30 years didn't care for my personal recipe because he said it was too bland.. I made this for him and he thought it was really good.. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

unlisted

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2007

I haven't made this recipe yet, but I believe it is the one I have been looking for, for months! This was a family favorite growing up and what made it so much simpler, was that we made it in the microwave. I believe the folowing is what we used for microwave cooking: Microwave at high power for 6-8 minutes. Top the dish with the cheese and tomato. Microwave at high power for 2 more minutes, and let stand for 3 minutes before serving

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DR L ZEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2007

This recipe turned out really well. I was a little concerned at first because it was smelling oddly like deviled eggs when I was stirring, and there aren't any eggs in the mix! But, my husband liked it and I have a feeling it will be even better heated up. I mixed everything in together instead of layering the zuchinni and I thought it was fine. I suggest cutting the zuchinni thin if you decide to do this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kodiano

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2007

Not bad at all! I used only a tablespoon of mayo and about 3 tablespoons of sour cream (that was all I had on hand) and it was still great. Not dry at all- like many are complaining about. The veggies are a great accent. Add a dash of crushed red pepper flakes before serving for a little added heat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2007

What rave reviews I got when I made this. The zuchinni addition was GREAT. I never have green onions so I just sauted some white onion, I put in 1/2 the mayo and added a can of cream of mushroom soup (since alot of reviews said it turned out dry)and toped it with French Fried Onions to give it a crunchy top. but i think someone needs to take a new picture. for this meal. it doesnt give it justice for how good it tastes!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

selidab

Cooking Level: Beginning

Living In: Jonesboro, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2007

delicious. made as written, with additions: added red bell peppper and another can of tuna and a little more "wet" ingredients (sour cream and mayonnaise) to mix up the add'l tuna. also added dill weed. Topped casserole with black pepper and paprika. After cooking for 25 minutes, added french fried onions and cooked for last 5 minutes. Very tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AWANDA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2007

My family loved it! I did add some bacon bits.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shaeb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2007

Great recipe. I add extra onions and leave out the tomato.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

YUNICITA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2007

I thought it tasted great, but was very dry. Next time I would either use less pasta, or increase the creamy ingredients. It needed more tuna in my opinion, too. It may have also been too "hearty" and dry because of the fettucini I used (I didn't have any egg noodles). I also added black olives for some added flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2007

We made this last night and really liked it! I did make some adjustments based on what we had on hand. We didn't have sour cream, so I used some crushed tomatoes instead. This gave the casserole a creamy, tomatoe-y sauce. I also added some corn, poultry seasoning instead of thyme, and minced onions in place of the green onion. I also used mozzerella instead of monterrey jack. Since there are only two of us, I split this into two smaller casserole dishes- baked one and froze the other for a later time. A great variation on tuna casserole, and easy to customize to your own tastes.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SHarville

Cooking Level: Expert

Home Town: Spring, Texas, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2007

Yep, another winner!! I make this gluten free by using GF pasta, and sharp or extra sharp cheddar. I always add a 1/4c of dry, white wine to the mix. That gives it a little extra something, and probably because that is what my mom always did. Thanks mom! You are so smart!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heidi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2007

This is the absolute best tuna noodle casserole ever. And the only one I make anymore. It is versitile. I usually don't have Zucchini on hand, so I just make it without, and it is excellent. Also I substitute the zucchini for red peppers. I layer them in the middle. This is a nice change from the "traditional" tuna noodle casserole. By the way don't leave out the thyme because it gives it the perfect flavor. Thank you so much for this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CH-RI-ST-I

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2007

I needed a super fast meal last night for dinner and decided that tuna casserole always fits that bill so I thought I would try a new type of tuna casserole. I only had some of this on hand so I used what I had which was, 2 green onions so I added in some finely chopped regular onion, i had no celery or tomatoe or zucchini or jack cheese. I did have a cheddar/jack blend and used that and some sharp cheddar for added flavor. Used extra wet ingrediants and also added 3/4 cup of 1/2 n 1/2 and extra parsley and thyme and added some dill as well. I added crushed potatoe chips on top too. It came out really nice. My husband said it was a really good casserole and a nice change from the "soup" ones. I agree but i may have added a tad too much mustard as I kept tasting that flavor in every bite and would rather have had that be a little less strong in flavor, next time I'll cut back on that.

Was this review helpful? [ YES ]
0 users found this review helpful