Reviewed: Jun. 17, 2006

Due to personal preference, I used a can of condensed cream of mushroom soup, instead of mayo. I also sauteed some onions, fresh mushrooms, and 1 red bell pepper, then added it to the noodle mixture with some green peas. Wow...the red pepper was delish. I highly recommend trying it. Very tasty recipe. *****

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tanyaw168

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 31, 2006

I won't make any other version of tuna casserole anymore. I love that it has so many vegetables. I typically omit celery (don't care for it)and add whatever vegetables I want. I do add about half a cup of milk. This recipe is delicious cold as well!! My daughter and I ate it as a cold pasta salad the next day. Thanks for sharing!!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Mar. 28, 2006

Even with extra milk, it was very dry (not to mention bland) and the thyme seasoning was not a good fit for tuna. This is the first time I've ever been disappointed with such a highly rated recipe.

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jaknrak

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Reviewed: Mar. 27, 2006

This was a very good recipe. Most Tuna Casserole's taste the same but this had a bit of extra flavor to it! I didn't just taste Tuna so that's a plus. Will make again. Thanks for a great recipe.

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THERESA

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2006

this dish was easy to make and super delicious~! i don't know why some people said it came out too dry-mine was perfectly moist. i don't think i used enough chopped up tomatoes-i will definitely use more next time. my fiance and i each had 2 helpings. we are going to have to fight over the leftovers~!

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possum419

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 18, 2006

I omitted the zucchini, as my family doesn´t like it, and used corkscrew pasta instead of egg noodles- easier for kids to manage! Great taste!

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Marcella

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Hellerup, Hovedstaden, Denmark

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Reviewed: Mar. 7, 2006

So this is tuna casserole? I have never had it before, so I thought I would try this quintessential American dish. Since most recipes feature loads of cream of _fill_in_the_blank_ soup, this was an attractive alternative. It was okay, but not something I will make again. I guess I am just not a tuna casserole kind of girl. It is definitely a good way to clean out the fridge though…I used peas and mushrooms instead of zucchini and a dill sour cream dip instead of sour cream. I also topped the casserole with romano cheese. I had no trouble with it being dry as others did. Update! Yummy cold! Kind of like a fancy pasta salad. I still don't know if I will make it again, but this gives me incentive, just chilled and without the cheese on top (maybe mixed in).

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Feb. 21, 2006

what a great recipe! I made it with bow tie pasta, spinach instead of zucc, and put crumbled Ritz crackers/butter as the topping. It added crunch. Can't wait to make it again with zucc and cheese. Thanks!

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LUCKYKEL

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Reviewed: Feb. 14, 2006

This was excellent! Did as someone suggested and poured a can of drained chopped tomatoes over the zucchini. Otherwise followed the recipe exactly. If you enjoy tuna casserole, you've gotta try this one!!

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BENPAWS

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Reviewed: Jan. 15, 2006

I haven't made Tuna Casserole for many years. Then I found this recipe. WOW! It sure beats my mom's, which used the usual cream of mushroom soup, tuna & noodles. No wonder I hadn't made it in years. This is great with the vegetables - makes for a great palate sensation.

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Doe Marie

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Reviewed: Jan. 12, 2006

As the reviews indicate everyone has their own 'take' on what a tuna casserole should be like. I belong to the "no mayo in casseroles" camp but have made casseroles very similar to Ann's variation. I do like the added veggies and agree with other reviewers who opted for low-fat ingredients where suitable. I love tuna casseroles - my mother and grandmother didn't make them but I'm a gran'mere who does!

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 21, 2005

I was previously NEVER a tuna casserole fan, but this is redemption for all the bland, flavorless tuna casseroles anyone may have ever had to endure in the past. I chose not to use the tomato and instead substituted can of ro-tel diced tomatoes and green chilis. It added a surprisingly delightful "South of the Border" flavor, not to mention a most pleasing aroma. A nice tang and spicy "kick" to break the stereo-typical monotony of typical tuna casserole flavors. Can't wait to try it at a pot luck!

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JONSGIRL1

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Living In: Youngsville, North Carolina, USA

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Reviewed: Dec. 15, 2005

My husband gave this recipe 5 stars or an A+ for "effort". This is to say that he was glad for something new :) I did change things up a little but just slightly. I used a can of tomatoes with green chiles on top and baked the dish with the tomatoes for moisture. It worked- it was pretty good. I also added an extra can of tuna and a bit more noodles.

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MrsGoosy

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2005

Amazing casserole. Like the others I added some milk but I also mixed in about 1/2 cup cottage cheese which really produced a great texture. NOT DRY AT ALL!

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jenhope220

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Reviewed: Dec. 6, 2005

Don't worry if you don't have most of the ingredients! This is another great change & build upon recipe! Our cupboards were bare and we substituted: yellow onion (saute if you don't want it crunchy, no celery, no sour cream - used cream cheese, blue cheese dressing & milk, basil for thyme, mozz with a sprinkle of parmesan & no tomato. We only had egg noodles, mustard, mayo, tuna & salt. With a little garlic. It was AWESOME. Remember, if you are not using the zuccini &/or tomato, be sure it is somewhat soupy so your mix isn't dry. Be creative! It's a great start!

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Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 28, 2005

I LOVE tuna casserole, this is the first one I can unequivocally say is horrid! Very Dry and noodles need to be boiled all the way, not par-boiled as the instructions say. Mayo leavs a greasy film in your mouth. Keep on looking if you want a winner.

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Kelsolake

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2005

this was good. my husband doesn't like tuna, but he still ate it. I added about 2tbsp of bread crumbs, 1/2 cup of nonfat milk and layered diced tomatoes in with the zucchini. Loved it!

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Aja

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Reviewed: Nov. 18, 2005

Very good! I used dill instead of thyme & mushrooms instead of zucchini, but followed the rest. Yummy. I got a little scared that it may be too dry and looked for a can of cream of mushroom soup to add but couldn't find one. Glad I didn't. I think I used more than 3 cups of noodles so I added some more sour cream & mayo and it was perfect. Also I added some potato chips on top of the cheese to give it a bit of crunch (instead of tomatoes) like the old fashion recipe. My husband insisted on that! This is my new tuna casserole recipe!

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bizicook

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Menlo Park, California, USA

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Reviewed: Nov. 17, 2005

i substituted tomatoes for the zuccini, and i didn't have shredded cheese so i used slices of swiss and provolone. i was also low on veggies so i just chopped a fresh green pepper. and after all that, this recipe STILL came out amazing. it was delicious hot, and made fantastic leftovers, even eaten cold.

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polskalt

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Reviewed: Nov. 11, 2005

Everyone loved this.Maybe next time I would use a can of diced tomatoes instead of the sliced for more moisture.

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helenD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Burlington, Ontario, Canada

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