Reviewed: Jan. 16, 2009

The kids couldn't stop eating it!

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Reviewed: Jan. 16, 2009

Great recipe! Quick and easy! I added finely chopped onion and left out the milk. I baked it in a 9X13 pan so I used a few more slices of cheese too. I liked the crunch and the two soups together.

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3angelsmommie

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Reviewed: Jan. 10, 2009

When your picky 4 year-old tells you it's his favorite meal ever (after eating it just once), you know you've found a winner.

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bendog14

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Reviewed: Jan. 4, 2009

This is a staple recipe in my house. I had bad memories of tuna casserole with peas. I omit peas and use shredded cheddar, it's so good. Pretty forgiving recipe and nice comfort food.

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cindy

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

This recipe was good. Nothing special.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 2, 2009

This is a great recipe with a few must do changes so that's why I gave it 4 stars. Instead of cream of celery I used 2 cream of mushroom then put in 1 cup celery. I also used shredded cheese instead of sliced, but I added the cheese on for the last 10 minutes. I then put the chips on top of the cheese for the last 10 minutes as well otherwise it gets all soggy. After the adjustments though it is a great dish that my family asks for again and again.

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Taffy

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

I loved this recipes, but made a few changes---I added 2 cups of cheddar cheese, a bag of frozen peas, and a dash of Tony Cacecheri's. The combo of the mushroom and celery soups were great!!!!

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Tina Brown

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

Not bad at all. I added peas and used bread crumbs. Next time I will add more cheese and I will probably use the chips too. I definetly is a nice casserole!

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Jay Dee Webb

Cooking Level: Professional

Home Town: Maysville, Arkansas, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Dec. 17, 2008

Excellant! I used 1 c 2% milk, 1 1/2 c cheddar cheese and whole wheat crackers to tweak the recipe a bit. No leftovers, ever.

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Donna

Cooking Level: Expert

Living In: Carmichaels, Pennsylvania, USA

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Reviewed: Dec. 16, 2008

I used foil-packed tuna- it has better flavor and texture- and shredded cheddar instead of processed slices. A classic!

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Joelle

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

This is one of my family's favorites! They don't like celery soup so I substitute it with cream of chicken w/ herbs. They absolutely love the crunchy topping of potato chips! The cheese in the middle really gives it a creamy texture that we love, too. Thanks for the recipe! I've made it at least 8 times already!

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CINDYBANA

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Harper Woods, Michigan, USA

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Reviewed: Dec. 5, 2008

This was really good. I only changed 2 things! I used french fried onion rings crushed up on top and shredded cheese instead of slices!

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Jenna

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Reviewed: Nov. 30, 2008

This is a delicious and easy dish! I use cream of chicken soup instead of cream of mushroom because we HATE mushrooms, and instead of american cheese I alternate slices of cheddar and slices of pepperjack.

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Bethany

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 24, 2008

My family and I thought it was great! I took one of the suggestions and put a double layer of cheese in the middle and it turned out really well. I also put two cans of cream of mushroom soup. These were the only two changes I made to the recipe.

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dwest5

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

This was great! I got rid of the salt completely and used cheddar cheese. Instead of chips, I used french fried onion. It was delish. The comfort food I was craving.

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Alison455

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 22, 2008

Kids loved it. I liked it was so easy and things you can take out of the pantry. I will make it again.

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Tiffiny

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Riverbank, California, USA

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Reviewed: Nov. 14, 2008

I love Tuna Casserole but not eveone in my house does. I think it is because I use swiss and no one really likes swiss though. Mmmm mmm good.

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Jenny

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

My family liked this recipe a lot. The only change I made was using 12 oz of pasta. This made it a bit more creamier. I think I will add some milk next time to make it even more creamier, and try Swizz Cheese.

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elfgirl1968

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 10, 2008

Great money stretcher! I add swiss, mozzerella, and chedder cheeses, plus a few sprinkles of crushed red pepper. Very tasty and will have plenty of leftovers.

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Dawn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Franklinville, New Jersey, USA

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Reviewed: Nov. 8, 2008

I've been looking for a good tuna casserole recipe ever since my mom realized she lost her copy of our old family one. This one comes pretty close, but instead of chips we always used bread dipped in butter on top, so that's what I did here. I also didn't have cream of celery soup, so I doubled up on the cream of mushroom and added chopped celery, with a bit of celery salt (and thyme and garlic) to the seasoning. Turned out pretty well, except I needed more sauce because I used larger than called for noodles (used the large shells). I also used Mozzarella cheese and used about 8 slices, instead of four. Overall, this is a very easy to do, yet nice tasting still, recipe. Will definitely use it again!

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