Reviewed: Oct. 21, 2009

i think this recipe was awlful. we doctored it up for over an hour adding milk, spices and we even cooked egg noodles and added those too. the taste of mayo was way too strong. it ended up going in the trash. sorry.

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amy fryda

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Reviewed: Feb. 5, 2009

I really liked this recipe. I added some cooked whole wheat pasta to make it more filling. Also used fat free sour cream and leftover tuna salad from a luncheon. Baked in casserole dish, looked like quiche, cut into 4-5 servings.

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eclipse1994

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Reviewed: Jan. 18, 2009

My husband and I loved this recipe. A wonderful change from the traditional pasta tuna casserole.

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JSTOFFER5

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Reviewed: Sep. 1, 2008

This recipe did not doit for me at ALL! The mayo taste and spinach was just too strong. It was like eating grass dipped in grease. Not worth the time or the money to make.

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jrenee

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Reviewed: Apr. 2, 2008

the tuna takes over the entire recipe. not that great

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Dal

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Trinidad, Colorado, USA

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Reviewed: Dec. 9, 2007

I doubled everything but the spinach, used plain yogurt instead of sour cream, and corn flakes instead of breadcrumbs (allergic to gluten). It was just enough to feed me, my husband, and our 15 month old. This is super quick & easy, and a great way to sneak veggies into a picky eater!

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mary k

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Reviewed: Dec. 8, 2007

This makes a lot of food. I think the serving size is incorrect. I doubled this recipe last weekend and baked it in a larger casserole dish and it fed our family of 5 and had plenty of left overs for 2 more nights. The flavor is a little bland. Next time I will add some different spices. My family really liked it though.

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