Reviewed: Nov. 22, 2009

This really is the best tuna noodle casserole. I bought precut onions mixed with celery available in the supermarket. Measured 1/2 cup saute in olive oil. Did not have any green pepper. Combined rest of ingredients in mixing bowl (not heated in skillet) Added some frozen peas, frozen corn, and can of green chilies. I also had some matchstick carrots that I had in the fridge. It was so gooood!!!!!

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msmaddhatter

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Reviewed: Nov. 21, 2009

I made this with a few changes. I didnt have any egg noodles on hand so i used angel hair. I also added green beans instead of celery and green pepper. The pimentos were an excelltent choice so i didnt change that! I didnt have any chedder cheese so i made it with parmasean shredded. also, instead of cream of mushroom i used cream of chicken. it came out very good and everyone who ate it loved it. I will be making this again for sure!

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ladyjay913

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Reviewed: Nov. 18, 2009

Yummy, creamy, easy, inexpensive. Sounds illegal doesn't it?

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Joyful

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Reviewed: Nov. 3, 2009

Great recipe!! The only change I made was to sprinkle cheese and chips on top for the last 5 minutes of baking. Even my picky, picky son cleaned his plate.

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BADBAGALLA

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Reviewed: Nov. 1, 2009

Easy to make and very tasty.Good Mmmm yammie

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maria

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Reviewed: Jul. 14, 2009

This was SO good. I took a few suggestions from other reviewers and added a tablespoon of dijon mustard and a tablespoon of white wine to the sauce. My kids LOVED it.

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Betty B.

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

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Reviewed: Jul. 1, 2009

Soooo good! I made this, working with what I had...I substituted carrots and broccoli for the green peppers and pimentos and doubled the tuna. It was so good! I think next time I'll put some cracker crumbs on top before I bake it! Very good recipe!

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emjeff99

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Reviewed: Apr. 18, 2009

Seriously, BEST basic recipe I've used. We omit peppers, add peas and (of course) top with several handfuls of smashed potato chips. Teenagers especially seem to love this, and kids can sometimes be picky. My hubby loves this too. A true family pleaser!!!!!

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Rollanda

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Reviewed: Apr. 16, 2009

We absolutely love this recipe! Added some french fried onion rings on top towards the end of cooking time. Thank you for the great recipe!

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Deb

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Reviewed: Feb. 2, 2009

I was pleasantly surprised that something as simple as tuna casserole could turn out so satisfying. Here are my changes (due to necessity or taste): added chopped black olives instead of pimentoes; large macaroni instead of egg noodles; no green pepper; added garlic powder, paprika, black pepper, seaseoned salt, and some lemon juice. I just cooked the noodles and while they were draining used the same pot to cook all the other ingredients before putting in the oven. Don't leave out the breadcrumbs, they are a great addition!

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asiachick

Home Town: Salt Lake City, Utah, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Jan. 18, 2009

We have made this recipe many times! We love it!

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Racheal

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

This was so good! My family loved it. It was creamy, and full of taste. I "borrowed" from another recipe, and put crushed potato chips on top--yummy!

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Oct. 19, 2008

I'm not a fan of tuna casserole, but this was requested. I was looking for something with celery and onions and this seemed to be the best. I played with the ingredients very slightly, not to effect that outcome, and this was a winner! Only complaint, which was my worry in the beginning, was that the veggies might make the sauce runny, which is did slightly. I am thinking that the next time I might work in a little Wondra flour in the sauce base to deal with that, but either way, this is a fine recipe and will be made again and again!

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Bob McD

Cooking Level: Expert

Home Town: Corona, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 11, 2008

I searched for a recipe that had more vegetable content and lucky that I came across this one. Doubled the recipe,used a 9x13 pan,did not add the pimentos,less mayo than called for and used yolk free egg noodles. This was exceptional for tuna noodle casserole. Will definately make again.

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Sep. 18, 2008

Delish! My boyfriend ate half himself- I added a can of peas and changed the mayo to 1/4 cup with 1/4 cup of sour cream. I also added an additional cup of cheddar and topped with french fried onions. I don't like tuna from a can heated (too fishy), but my b/f said it was the best he has ever had. Will make again.

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WITZETTE

Cooking Level: Intermediate

Home Town: Baldwinsville, New York, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 29, 2008

Yum! Loved this recipe, will keep this as our standard tuna casserole. Made slight changes: Used only 1/2 c celery and increased green peppers to 1/2 c. Added 1 T dijon mustard and 1 T white wine to the soup mixture. Only used 1/2 c milk and reduced mayo to 1/4 c and added 1/4 sour cream when mixing all the ingredients together. My husband had 3 servings!

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ZoeS

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

I'm not usually a canned tuna kinda gal, but this recipe worked out fantastically and the fishy taste isn't present at all! I made this the other night and my boyfriend ate half the 8x8" pan himself! The only changes I made were I did not include the last 3 ingredients listed [I didn't have two of them & don't like to add salt if I can help it], and once I had the mixture in the pan I sprinkled it w/more cheddar cheese and topped it off with some French's fried onions. It turned out FANTASTICALLY and was gone by lunchtime the next day ;) Oh! And I only had cream of celery soup, and that worked out just fine, too. Great for wintertime comfort food!

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sparklypoof

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Jan. 30, 2008

This was delicious! Made no changes to the recipe....my family loved it. I was surprised that my 2 and 4 year old enjoyed it as much as my husband and I! Thanks for the recipe!!

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yummyinmytummy

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Reviewed: Jan. 25, 2008

Awesome! I like to cook from scratch and normally stay away from soup recipes but was in a hurry and this was truly d-lish! My subsititute (due to what was on hand) was to use cream of chicken and mushroom soup and carrots instead of peppers. Young children LOVE it!

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hpy2bamom

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Reviewed: Dec. 6, 2007

This is the best tuna noodle casserole that I have ever made/tried! I did make some modifications, though and I hate to give a recipe 5 stars if I changed it, but it was really, really good. Instead of the green pepper, I added red bell pepper because that is what I had on hand and I like the taste/color that it adds. I added a cup of peas, a little extra cheese (about 1/4 cup because I eyeballed it), and a little extra salt on accident (I read the recipe incorrectly). I was afraid that it would be too salty, but it wasn't. I would recommend the salt quantity that the recipe calls for, though. I also added light mayonnaise. I was really afraid to add the light mayo because the recipe specifically states that it doesn't work well with light mayo, but it seemed fine to me. I only added about 1/4 cup, though because that was all that I had left! Oh, I also used albacore tuna because I think it has less of a "fishy" taste (I know! Tuna Noodle Casserole and I wanted less of a fishy taste!). All in all, this was a really good recipe and I will definitely make this again. I agree with Becky, Florence is a really good cook to make Tuna Noodle Casserole taste this good.

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