Reviewed: Sep. 22, 2009

Yum. I accidently bought a bigger bag of peas so I doubled the tuna and soup and added breadcrumbs on the top.

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

We thought this dish was good, however it had far too many pea's and I used an old cheddar which I found to be a bit too strong - next time I will try a mild cheddar.

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Athenachandra

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Reviewed: Dec. 4, 2008

Not too shabby, but just a little bland. I used shell pasta since that's what I had on hand, and cut the amount in half. Kept all the other ingredients the same, added a little garlic powder, replaced the milk with a few dollops of sour cream, and added a can of mushrooms. It was *extremely* quick to put together, which was nice. It was also very filling and cheap to make, always a bonus. I topped individual servings with crushed potato chips and some parmesan cheese. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 26, 2008

I have made this twice now. It is an easy recipe, however I did dress it up a bit to add more flavor, thus only 4 stars. Here is what I changed: substituted 1c sour cream plus 1/4-1/2 cup milk for all the milk. 1 1/2 c of whatever cheese there was in the fridge. 2 cans of tuna. 1/2 small onion diced. garlic powder, dash of worshestershire. Also threw the frozen peas in with the noodles about 1/2 way through. Oh and I topped it with 1/2 of a large can of french fried onion rings and dotted with margerine. Baked for about 30 minutes. It was fantastic.

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HillaryB

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Nov. 17, 2008

Very bland. Not enough tuna and way too many noodles. I tried adding garlic powder, paprika, and other spices to help revive this recipe, but nothing worked. In the end, it just looked like a cheesy ball of noodles.

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sarah

Cooking Level: Intermediate

Living In: Bonn, Nordrhein-Westfalen, Germany

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Reviewed: Sep. 11, 2008

My kids love this recipe, it's quick, easy and everyone always asks for more!!

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charligrl03

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Reviewed: Sep. 6, 2008

This is one of those meals I turn to when I need put off a trip to the grocery store because I usually have all the ingredients on hand. Sure, there baked tuna casseroles out there with fancy ingredients that taste better, but this is quick, easy, and flexible (use whatever noodles you have, whatever veggies you have, etc). Thanks for the recipe!

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ErinOnTheMove

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Reviewed: Aug. 18, 2008

I love, love, love this recipe! It's so easy and so good. I've made it a couple of times now and each time I like it more. It's great fresh off the stove and it's great reheated the next day. The first time I made it, at the end I put it in a casserole dish and stuck it in the oven for a few minutes and let the cheese melt on top because that's more what I'm used to. But the second time, I didn't want to take the time to bake it and just followed the instructions. It was wonderful right out of the pot and I'll probably never take the time to bake it again. It's a great recipe.

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KellyG

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Muncie, Indiana, USA

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Reviewed: Aug. 5, 2008

Easy and good. The crunch and flavor of the diced onion is a great addition. I live alone and am going to freeze meal size portions of this for later use. Sliced processed American cheese is not something I use. The next time I make this--and I will make it again--I'll get a small jar of Cheez Whiz and use that instead of the sliced cheese. I think it will melt quicker, too. This is definitely a keeper for my kitchen!

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Flopsy

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Reviewed: Jul. 7, 2008

This is how I always make my Tuna Casserole. I never was a fan of the crushed potato chips on top.

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erindipity

Cooking Level: Intermediate

Home Town: Waverly, Ohio, USA

Living In: Jackson, Ohio, USA

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Reviewed: Jun. 23, 2008

As a stay-at-home American mom, I find myself utilizing canned tuna a lot for quick lunches. This recipe brings the quintessential "tuna casserole" within reach of my lunchtime repetoire. I have used whole wheat rotini with success, and stir in extra peas to my own helping. I also top all servings--in true Midwestern style, but not without a little guilt--with crushed (salt and pepper, kettle) potato chips. Definitely double the tuna.

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devon

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Reviewed: Jun. 20, 2008

pretty good and very easy to make...I subbed out some sour cream instead of butter and used fresh, english peas.

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JessiJunk

Cooking Level: Intermediate

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Reviewed: May 15, 2008

I really wanted to like this, because I was craving Tuna Casserole. However, our family thought this was very bland, as is, except I used less noodles. We ate it, because it was still edible, but it went down with lots of water. I give it an extra star, because it was definitely done in less than 30 minutes and very minimal clean up, so that's always a plus in my book!! Thanks, anyhow!

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TAMLVS2COOK

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Reviewed: May 7, 2008

I've made something similar to this recipe for years, reheating in the oven and it drying out. This is great, using one pot, moist and delicious.

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SylviaR

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Reviewed: Apr. 7, 2008

M'mm...comfort food! I omitted butter and peas (dislike), added an extra can of tuna and used cream of celery soup (dislike mushrooms). Served with a side salad and you have a yummerific meal.

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Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Mar. 20, 2008

This is a good base recipe - except the butter is a bit much so I didn't use it. I increased the milk to 1/2 cup, added 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp pepper. For the peas, I like to put them in the casserole frozen so they are a little more firm and make that lovely "pop" when you eat them. For the crumb topping I mixed butter and italian breadcrumbs along with a 1/8 tsp all spice and after portioning my husband's serving (he doesn't like breaded toppings) I topped the rest and broiled for about 3 minutes. Fantastic!!

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Christine Gofron

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Lemont, Illinois, USA

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Reviewed: Mar. 11, 2008

I had half a bag of uncooked noodles in my pantry & decided to try this recipe to use it up. Instead of mushroom soup I used cream of celery. I love the quick prep time & the quick clean up time since you only use one pot for cooking. I couldn't believe how quickly I was in & out of the kitchen. My husband likes things bland so I fixed the recipe as written for him, then I mix a dash of Worchestshire sauce and sprinkled some Janes Krazy Mixed-Up Salt on mine. We were both happy.

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Medora

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 4, 2008

This was quite the tasty tuna dish. I did add a little onion powder and garlic powder to the "sauce" before I added all the noodles, tuna, and peas. I used medium shell noodles and a 12 oz. can of albacore tuna...I will definitely make this again!

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HerkPrincess

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 27, 2008

Can be pretty bland if you don't hook it up with seasoning. I used the No Yolks Egg Noodles and TWO cans of Tuna. I also tried some salt, pepper, and garlic powder as suggested by other reviewers, but nothing topped the taste of this dis with a dabble or so of worchestire sauce and a generous amount of wasabi powder. This was easy to make and now that I've perfected the recipe to my liking, I'll use it again and again!

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DezC

Cooking Level: Beginning

Home Town: Wheatley Heights, New York, USA

Living In: Bloomfield, Connecticut, USA

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Reviewed: Feb. 21, 2008

This was great. Much easier than making white sauce (like I used to) so its a keeper. I left out the butter and cheese, added sauteed garlic, carrots and celery and fat free sour cream. It works well with canned chicken too. Use the big can or 2 of the small ones. More if you really like meat.

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KittyKat

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One Pot Tuna Casserole

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