Reviewed: Feb. 18, 2008

This is fantastic my husband and I loved it. I have made it twice now, both time using about the same modifications: 1 can cheddar sour, 1/2 can cream of mushroom, 3/4 cup sour cream, 1/4 to 1/2 cup milk, three slices of cheese, two cans tuna, 1 onion cooked in butter to soften, garlic powder and crushed crackers on top with some cheese and cooked in the oven for about 10 minutes at 400. I didnt add peas as I dont care for them, however second helpings were a must!!

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Amy Lindsay

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 31, 2008

definately not great! Will keep looking

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jordyns mom

Home Town: Tacoma, Washington, USA

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Reviewed: Jan. 21, 2008

Very easy & delicious! I used what I had on hand ~ elbow mac, 1 can cream of mushroom, 1 can tuna, 1/2 can peas, 1 big handful shredded sharp cheddar on top, 3/4 cup milk, salt & pepper. Put it in an 8x8 dish and baked in 350 oven for about 40 minutes. Excellent and super easy!

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Jan. 19, 2008

Delish! The only change I made is to undercook the noodles and put the peas in completely frozen. I put the whole thing in the oven so the top got brown and crispy. Just a personal preference.

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Suzy Q

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Reviewed: Jan. 17, 2008

Not a bad recipe at all! Having never made a Tuna Casserole before, this went pretty well! like others i used a combination of cheeses: edam, swiss and feta, i also added milk before baking for 20 minutes at 350 degrees. will make again, good 'sick day' food!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Dec. 18, 2007

I made this for supper last night and wasn't sure how it would go over. My usually picky 7 year old *loved* it. I think it was the first time ever that he was done eating before us. He had more for a bedtime snack, and he asked me to send it in his lunch today! My partner and I thought it was good. Better than tuna helper for sure, and an easy, quick meal with ingredients I usually have on hand. I used someone else's suggestion and put it in a greased casserole dish, topped with cracker crumbs/melted butter and popped it in the oven for 20 minutes at 350. I also sauteed the onions while the noodles cooked.

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caroline

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I had to modify the recipe a little due to what I did/didn't have on hand so instead of egg noodles I used macaroni noodles and I had to use one can of cream of celery soup and one cream of mushroom soup, almost a full block of velveeta chopped up (small block) and I sauteed the onions. I added some shredded cheddar on top along with a little bit of breadcrumbs and broiled it until brown. The only thing I'd do differently next time is to add about a cup of celery to the onions when sauteeing them just to give it that much needed crunch. But, my 10 y.o. said this is now his third favorite dish so we'll keep it around as an easy version of tuna casserole.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Nov. 28, 2007

Extremely easy to make. The cheese turned out crunchy by accident the first time I made it and it was yummy! Grate cheese instead of shred and make a relatively thin layer. It should come our crispy. =)

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eiffelleaf

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Reviewed: Nov. 25, 2007

Easy and excellent. Added sauteed onions and zucchini as well as 1/3 cup of milk and used unprocessed shredded cheddar with bread crumbs on top. Can't wait to eat the leftovers!

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whenst

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Reviewed: Nov. 23, 2007

Very good. I baked for 25min at 375 degrees in a buttered casserole dish.

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missy

Cooking Level: Professional

Home Town: Prince George, Virginia, USA

Living In: Farmville, Virginia, USA

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Reviewed: Nov. 16, 2007

Very tasty and easy! After looking through my basically bare pantry and 'fridge, I thought I was in trouble, but this recipe saved the day! I had all of the ingredients on hand and this came together very quickly. Thanks!

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Nov. 15, 2007

I was looking for a tuna casserole recipe and was just not sure what I was looking for. I found this recipe, and used it as a "base" if you will. I made several changes, although I am sure the caserole would have been just fine if I followed the recipe to a "t". My changes were as follows: Instead of egg noodles, I used elbow noodles, only because I forgot egg noodles at the store and I had elbow noodles in my pantry. Instead of using 2 cans of cream of mushroom soup, I used one can of cream of mushroom and one can of cream of celery soup. I replaced frozen peas with frozen chopped broccoli and instead of using american processed cheese, I used shredded mild cheddar. I also added some french fried onions to the mix. I topped with a little more cheese and some more french fried onions and baked in the oven until golden. We liked the casserole and will eat it again. It was nice and quick and easy, great for when you are just coming home from work and don't really feel like cooking!

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Helene

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Crossville, Tennessee, USA

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Reviewed: Nov. 10, 2007

Very good, fast and easy. All the ingredients were already in my kitchen. I made a few minor changes. After draining the noodles and peas, I melted a little butter in the pan and sauteed the onions. And after everything was mixed together I sprinkled shredded cheese and bread crumbs on top and broiled until crispy.

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RACHHESS

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 19, 2007

Easy to make! I got home from work late and just threw the ingredients together in a pan. Within half an hour, I was eating!

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Kelly

Cooking Level: Beginning

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Reviewed: Sep. 22, 2007

We loved this recipe - I did combine it a few things from another on this site, but this recipe was the base. After combining everything I added shredded cheddar on top, baked at 350 for 20 minutes - added french fried onions and baked for 5 more minutes. Thank you for an easy tasty one dish meal!

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JEANSB

Cooking Level: Intermediate

Home Town: Ripley, West Virginia, USA

Living In: Germantown, Maryland, USA

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Reviewed: Sep. 14, 2007

This recipe was so great--quick and easy. I did modify it a bit by combining it with mac and cheese for an even cheesier taste and it was great. I also put it in the oven at 350 for about 20 minutes to warm everything up and to brown the top. My husband loved this meal and so did I.

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Cara Apseu

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Reviewed: Aug. 13, 2007

THIS WAS GREAT!, definitely needed some milk though. I used carrots and brocoli instead of peas, and I added about 1/4 c milk.

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HAPPYGIORGI

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Reviewed: Aug. 3, 2007

Kinda bland, but with garlic and salt, it's quite good and easy!

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Kristi

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 24, 2007

I have been making a version of this for years. To make it faster I use mac n cheese.I cook the onions in a little butter first, then mix everything together. You can top with french fried onions and bake until the top is a little crunchy for a special treat.Everyone will think you worked really hard...

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DONNAMICHELLE1

Cooking Level: Expert

Living In: Chesapeake, Virginia, USA

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Reviewed: Jun. 11, 2007

I gave it 4 * as I changed it up a bit to add more flavour and moistness. I added 1/2 can of milk; mixed the frozen peas in (the flavour of the frozen peas mixes with the mushroom soup as it cooks); can of drained mushrooms; 1/2 tsp of dry mustard; 1 can of French's onions to the top (instead of 1 chopped onion). No cheese. My family loved it!

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Lalalina

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Quick and Easy Tuna Casserole

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