Reviewed: May 25, 2012

I havent coooked this one yet but since I have so much drum wheat pasta I was wondering if I could switch to it and if so what should I change in the recipe

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Reviewer:

lyns.ox

Reviewed: Apr. 23, 2012

This is now one of our favorite desserts

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Reviewer:

Pauline

Cooking Level: Expert

Home Town: Berlin, New Hampshire, USA

Living In: Concord, New Hampshire, USA

Reviewed: Apr. 5, 2012

I added some mushrooms and onions. I know for this recipe you're not supposed to bake to save time but I put it in a casserole dish, added cheddar cheese and bread crumbs on top and baked it for just a few minutes to melt the cheese and toast the bread crumbs. Turned out really good!

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Reviewer:

Thea

Reviewed: Mar. 19, 2012

I also modified it: I used 1 lb egg noodles, 2 cans cream of mushroom soup, a red bell pepper, 4 celery stalks, one yellow onion chopped, sliced mushrooms, 16 oz bag of frozen peas, substituted sour cream for the milk, and 3 cans of tuna. I added some dried red pepper flakes, black pepper and celery salt for seasoning. I used about 2,5 cups shredded cheddar.

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Reviewer:

randraka

Reviewed: Mar. 19, 2012

This dish came out great with a few changes! The quantity of pasta and peas was too much, so you can either cut down on the pasta or add more tuna (about 1 can more as others suggested). I also decreased the amount of peas used. Following other reviews, following are some additional ingredients I added: 1/2 teaspoon onion powder, 1/2 teaspoon garlic, 1/2 teaspoon paprika, 1 tablespoon Worcestershire sauce, and a little bit more milk. It would have turned out too bland without these additional spices. I then put the mixture into a casserole dish, sprinkled Italian breadcrumbs and a little cheddar cheese on top, and baked it at 375 degrees for 20 minutes. Next time I would like to add coriander leaves and some additional vegetables and see how it turns out!

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Reviewer:

SOCAGYAL

Reviewed: Mar. 18, 2012

I made it exactly as the recipes say's. I always make it without any adjustments the first time out and it was ok. I will make it again but with my own twicks to make better.

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Reviewer:

Dolores

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Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Mar. 4, 2012

This tasted pretty good as the recipe is written, but for my family's taste preferences I will probably make some adjustments next time. My husband noted that this could have used a little more cheese and I felt it would have benfited from a little more liquid (soup, milk, or both) and some seasoning.

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Reviewer:

roxz

Cooking Level: Expert

Living In: Vancouver, Washington, USA

Reviewed: Feb. 26, 2012

It sounds very plain but it's good. we enjoyed it a lot.

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Reviewer:

elaine

Reviewed: Feb. 26, 2012

This is a great fast meal. I sauted onion and garlic and celery also and added it to the casserole. I added to the milk a little bit of cooking cream to thicken it up.I also added another can of tuna. I definately will make this again.

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