Reviewed: Aug. 22, 2008

I followed some other reviewers advice and halved the recipe. I used some cheese slices as well as some shredded cheese and sauteed the onion with a bit of garlic. The end product came out fairly bland, so I added italian seasoning, some italian bread crumbs (in it and on top), as well as some garlic salt. I think tomorrow this will be more tasty. Also, I think you've got to have one can of cream of celery soup (with the cream of mushroom) to make the taste just right. Will make again, just tweaked. Thanks for the recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

I didn't put onion in it, used 1 cup of shredded cheese instead of the American processed cheese (which I sprinkled on top) and I did use the garlic powder and breadcrumbs on top. My family really liked (and so did I.) A great meal that I can put together in the morning and have the babysitter put in the oven to be ready when I get home.

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clarkjohnston2003

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Reviewed: Jul. 24, 2008

it was a awesome recipe I hate frozen peas and we had just harvested corn and took some off the cob so I added that and green beans Also I Added real cheese instead of processed. but it was absolutely amazing TY

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Krista

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Reviewed: Jul. 10, 2008

Very yummy and easy to make!

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Caramelladykat

Cooking Level: Expert

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Reviewed: Jul. 8, 2008

I made this because my boyfriend said he'd never had it before. He loved it - he took two huge servings of it :) It was so quick - I left work at six and had dinner ready by seven (I love this method because baking is not required). My only modifications were to use canned peas (they were cheaper) and one can of cream of celery soup and one cream of chicken (I hate mushrooms). I think next time I will try it with a can of mixed veggies or cheddar cheese rather than American. This recipe is great as it is, but there is a lot you could do to personalize it and fit your taste. The best thing about this recipe is that it makes a ton - and ALL the ingredients only cost me $6.75. Wow!

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Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 27, 2008

I realized I only had 1 can of cream of mushroom but I also had a can of cream of chicken so I improvised and mixed the 2 and it turned out great! My 2 year old loved it!

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jcourt1984

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Reviewed: Jun. 25, 2008

My family and I enjoyed this recipe very much. I always like to experiment with recipes so I add italian seasoning, a little crushed red pepper and garlic powder. I also used grated colby jack cheese instead of the sliced cheese and it was wonderful. Very easy and pretty quick to make too!

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Julie

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jun. 8, 2008

I added a 1/2 cup of parmesan to the top and broiled until it was crusty.

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Jun. 3, 2008

This tasted really good and it took only minutes to make! I used fat free products and it still had a lot of flavor. The servings were also very large.

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KKH3

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Reviewed: Jun. 1, 2008

This is the best tuna casserole I have had! My husband said "you better rate this the highest." I didn't have an onion so I omitted it and I used half a block of velvetta cheese. It was good with a splash of red pepper and french onions on the top. Note: No need to bake as some reviewers have.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: May 23, 2008

delicious! we modified it a little to made it healthier: used one can campbells "healthy request" cream of chicken and one can "healthy request" cream of celery. also sauted the onion in olive oil to soften it up before adding it at the end. we used low-fat cheddar rather than processed cheese and added 1 tsp. garlic powder and lots of salt and pepper for flavor. topped it with more low fat cheese and bread crumbs and baked at 350 for 15 minutes. my family gobbled it up. will make again!

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sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 21, 2008

this is the ultimate comfort food. if you don't mind opening cans for dinner, which tonight, i didn't mind. done in 30 minutes and on the table. even the picky son and DH had seconds. will make again. i see that most people baked this, i did not. this was moist and creamy straight from the pot.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: May 16, 2008

I presonally used low carb noodles, low fat cream of mushroom soup, mozerella cheese the ommited the peas. It was wonderful.

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Violeten

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

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Reviewed: Apr. 23, 2008

I thought this was really great comfort food. I made a few small changes, (sauted the onions, cheddar cheese instead of american slices, some garlic powder and sour cream and milk) but I think what made it the best was putting it all in a casserole dish with buttered breadcrumbs on top and baking it for 20 minutes. Yum!

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Apr. 21, 2008

I made this for my husband when we first got together over 3 years ago, he loved it Tuna Casserole is his favorite. The only thing he likes diffrent is two cans of peas, he loves them. He also said there was no need to add cheese or onions that it still tasted the same. I think this recipe tasted even better.

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Alisha

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 16, 2008

I used one can of cream of mushroom and one can of cream of shrimp. I put this in a casserole dish and added shredded cheese on top. I only have one question about this recipe. Maybe I used the wrong cheese. It wouldnt melt. I used ten slices of kraft cheese. I will be making this again. It was very nice. Next time I will used velveeta. Thanks

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Shonna

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 15, 2008

SOOOOO good! I had to change a few things just because of what I had on hand. I added about a cup of milk, used one can of peas, about 1 cup of shredded cheddar cheese, added a bit of pepper, salt and onion salt and topped it with some crushed saltines mixed with melted butter. I baked ita bout 20 min at 350 and it was perfect. We will make this again for sure!! Just a note: this makes MORE than enough to feed 6-8 people.

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LoveMy3Boys

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Dover, Delaware, USA

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Reviewed: Apr. 11, 2008

Tuna casserole is easy to make. I used macaroni and green beans instead of noodles and peas because that's what I had. I used about 1/2 cup cubed Velveeta and 1/2 cup shredded sharp cheddar. I left out the onions but added a few french fried onions and added some more for a little crunch on top. I added a can of extra mushrooms, a little milk and a little butter and a bit of garlic salt. One can of soup seemed like plenty with the milk, butter and cheeses. Not anything you'd want to order in a restaurant. It's just tasty and satisfying home cookin' family comfort food. All beginner cooks should learn to make the quintessential tuna casserole.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Mar. 7, 2008

If for nothing else but the sheer ease of this recipe, I give it five stars. It's an added bonus that it actually tastes good! I used frozen mixed veggies instead of peas and it was lovely. This took less time than tuna helper!

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LYNNERIE

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Feb. 25, 2008

The best tuna casserole I have had. I did make a couple of minor changes: I added 1 cup of milk, and I baked it at 350 degrees for 20 min., then added a can of french fried onions and baked 5 more minutes. Delicious!

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NIFFER82402

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Quick and Easy Tuna Casserole

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