Mar 16, 2006
I loved this recipe, but I changed so much in it, I didn't give 5 stars because I almost made up a different recipe! I used 1 can cream of mushroom, 2 cans cream of chicken, and 2 cups milk, since many said it was dry. I used whole wheat egg noodles, instead of shells and cooked them for 5 minutes, so they were a little under done. I added 1 bag of frozen broccoli florets (peas would be great also!) to the last 2 minutes of the pasta cooking, so they would thaw quickly. I added 1 4oz can of mushrooms, 2 ribs of celery finely chopped, the tops of 3 green onions, 1 tsp of white pepper and garlic powder, and no salt. I used 8 slices of American cheese. Instead of using chips, I used the same amount of crushed croutons, which I microwaved with 1 pat of butter to coat before I put them on the casserole. I only cooked it for 20 minutes, then shut off the oven and left it for 10 more. It turned out wonderfully!
Usually, tuna casserole will come out dry (or mushy) if you overcook the noodles, or add too many extra things without adding extra liquid.
—K.C.
