Reviewed: Nov. 13, 2009

Like previous ratings, my husband ate a whole plate full and wanted the leftovers for his lunch the next day. I used 3/4 cup sour cream and a couple extra slices of processed cheese along with 1/4 of a block of colby/jack cheese. i also added a tsp of garlic powder and a pinch of salt. I placed it in greased baking dish and topped with plain progresso bread crumbs (mixed with 1 tbs butter to make the crumbs) placed in a 350 degree oven for 20 minutes. LOVED it, this will be added to our dinner rotation!

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heather

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Reviewed: Oct. 29, 2009

It was easy to make and that's about all I can say about this recipe

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Chriss Menna

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Reviewed: Oct. 23, 2009

Overall, this was quick and tasty. I would use some milk next time as it is pretty sticky and "gunky". A baked tuna casserole comes out prettier, but you can't beat this for ease and speed of preparation.

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Mari

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Reviewed: Sep. 25, 2009

I wish there were half stars, because I would give this a 4.5. Very quick and easy! The only thing I would do next time is saute the onions first. I hate tuna, but I enjoyed this!

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KSC77

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Reviewed: Sep. 17, 2009

Easy & Tasty-- added lots of seasonings (garlic, peppers, celery salt)

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sborn

Cooking Level: Beginning

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Reviewed: Aug. 25, 2009

Very good and easy! Boyfriend loved it.

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angelarj78

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Maybe more like 31/2 stars but better than I expected. I used canned chicken instead of tuna (don't like tuna), and halved the recipe. The only other differences were using canned peas, adding a sprinkle of garlic powder (probably won't bother next time), and sauteeing the onions ahead of time. One of my kids liked it and one didn't, but I thought it was pretty good. Definitely filling! There was one aftertaste that I couldn't put my finger on though - maybe the processed cheese, maybe the garlic powder or the peas. I will try it again though.

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robybird

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

USED WHAT I HAD ON HAND. INSTEAD OF THE PEAS I USED A FROZEN VEGGIE MEDLEY. USED VELVEETA INSEAD OF SLICED CHEESE AND TOPPED IT OFF WITH SOME REMAINING SHREDDED CHEESE I HAVE LEFT OVER FROM TACOS. VERY GOOD AND HEARTY

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 1, 2009

This was really good. Added some milk to make it a bit creamier.

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LSVOMA

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Reviewed: Jul. 13, 2009

It was good... added water chesnuts... Still tuna casserole though...

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jun. 22, 2009

It is what it is titled, quick and easy. It was fine, nothing outstanding. Next time I'll saute the onions a little also. I make my own white sauce so I don't have to use the canned soup. Thanks for the quick meal recipe with a simple ingredient list.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jun. 9, 2009

I have made this twice now, and a little different each time. This recipe is a good starter to adjust to your own taste. I especially like how quick it is because I am not very good at planning ahead for dinner!

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bonnerherd

Cooking Level: Intermediate

Home Town: Gunnison, Utah, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Jun. 9, 2009

Needed a quick and easy meal. Had to substitute based on what I had. Used green onions instead of yellow onion, sharp cheddar instead of american, cream of chicken instead of mushroom, and solid white albacore. Also added a little milk. Still turned out tasty. I will make again in some form or another.

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Jenni C

Cooking Level: Intermediate

Home Town: Steger, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: May 30, 2009

My family enjoyed this recipe and it was very easy to make. I only used one can of mushroom soup and a little bit of milk. It worked fine. Great meal for last minute preparation.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: May 20, 2009

good. only put 1 can of mushroom soup and a little onion powder, no onion

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nothinisperfect

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Reviewed: May 13, 2009

quick and easy...my son loves it!

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mellissa

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Reviewed: May 11, 2009

Great recipe! Obviously everyone will change seasonings and such to make this meal something your family will eat. Changes that worked for our family were: saute onions before adding mix soups (mushroom and celery), onions, mixed veggies and seasonings(garlic powder and pepper) together add 1/2 cup milk to the soup mixture before adding the noodles. add shredded sharp cheddar cheese and mix together Put in a casserole dish and cover with sharp cheddar cheese bake until bubbly top with cubbled butter crackers before serving I added the butter crackers right to everyone's dish so that they would be nice and crunchy.

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cooking4west

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Reviewed: Apr. 21, 2009

Fantastic. Didn't have noodles so I used elbow macaroni. Sauteed onion and a little minced garlic. Added milk, a little sour cream and about 5 slices of crumbled bacon and Celery salt. Topped with buttered corn flake crumbs mixed with Parmesan cheese. Baked at 350º for 20 minutes to brown topping.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 15, 2009

cheddar cheese helps, as well as a crust, though it almost doubles the time

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j0lson

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Reviewed: Jan. 31, 2009

Based on some of the reviews I thought this recipe would be great - I gave it only 3 stars. I have to admit it was quick and easy, though. I took the advice of some of the readers and added 1/4 c milk, 1/2 c sour cream, sauted the onions in olive oil before adding, 5 cheese slices and 1/4 block of colby jack. After mixing it all, I transferred to a casserole dish, mixed bread crumbs (fresh) and butter together to make a crunchy topping and baked for about 20min in a 350 oven. The kids ate their entire servings, so they liked it, but there were no raving reviews from my family.

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