Reviewed: Oct. 12, 2007

This is good. I used everything in the recipe except I put a layer of cheese on the top and used bread crumbs instead of chips. I loved how cheesey it came out.

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Diana

Cooking Level: Expert

Home Town: Tigard, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 11, 2007

I halved the recipe and added a flavorful zip. I added all of the following to our edition: 4oz Velveeta cut into cubes, 2 cups uncooked elbow noodles, 1cup milk, 1 can cream of mushroom,1 can cream of broccoli (use your favorite cream soups), 1 cup shredded sharp cheddar-mixed in, 1 can tuna, 1 tsp. tomato basil seasoning, 1 tsp. onion onion seasoning, 1 tsp. garlic, 1 tsp. pepper, 1/4 cup Kraft Zesty light Italian dressing, 1 pkg frozen mixed veggies (gives the casserole a nice color too), added crushed townhouse crackers to the top and drizzled butter over the cracker crumbs and baked...de-licious! My husband loved it!! Very rich and creamy. With all the additions this was far from bland! Even by cutting the recipe in half we had leftovers for work the next day! You can just have fun with this recipe and make it your own. I would use this recipe just as a nice base for your personal touch according to your familie's likes and dislikes.

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Kates

Cooking Level: Intermediate

Home Town: Markesan, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Oct. 10, 2007

I won a casserole contest with this recipe. Who'd have thought to put garlic in a tuna casserole. I used 3 cans of tuna and elbow macaroni. Guess I won't have to buy tuna helper anymore.

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TAXIFOUR

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Reviewed: Oct. 10, 2007

I was really happy with how this turned out. It will be an easy, cheap, weeknight meal. I did add frozen peas and I sauteed my garlic first. I took another reviewers suggestion and only put the chips on half so that the leftovers would get fresh chips instead of soggy. I also only used 1/2 the salt and it was plenty. I didn't have the right casserole dish so I just used a 9x13 and it was fine but I used 6 slices of cheese so that it would cover the whole dish.

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KRISTIN

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Reviewed: Oct. 7, 2007

This was so delicious. I used cream of chicken and cream of mushroom soup instead of cream of celery. Good recipe. Definatly will be making this again! Thanks.

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Lindsey

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 5, 2007

This is a KEEPER. I cut the recipe in half and we still have plenty for dinner tonight. Only thing I did different was add a cup of frozen peas/carrot mix. Oh, and used egg noodles.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Oct. 2, 2007

I don't really care for this. But my husband loves it without the chips .

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 2, 2007

This was really good. We added more extra cheese and everybody loved it. No leftovers!!

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racharn711

Cooking Level: Intermediate

Home Town: Winchester, Virginia, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 1, 2007

My mom requested I make one of her favorite childhood dishes, tuna casserole. I made this one and it was a hit with both her and my dad! It smelled so good while it was baking, I decided to try it and it was delicious! I will make this again and again and again, if the rave reviews I received are any indication. Thank you for submitting this terrific recipe!

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Mo

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Reviewed: Sep. 25, 2007

This recipe is wonderful. My pickiest eater loved it! Didn't change anything.

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PETJJ

Cooking Level: Intermediate

Living In: Irmo, South Carolina, USA

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Reviewed: Sep. 25, 2007

A simple, quick, fantastic recipe. I tweaked it to my family's taste; hubby loves peas (and I grew up with them in my tuna casserole) so I added a bag of frozen baby peas. I used egg noodles instead of shells simply because it's what I grew up on so I prefer it. We don't care for mushrooms, so I used 2 cans of cream of celery. I also didn't have the garlic, so I omitted it. I followed another reviewers advice and didn't use the extra pot, just added the stuff to the egg noodles and it was fine. It turned out great! My hubby had 2 big plates of it (so did I) and then my dad and brother took the leftovers home with them. My dad later told me that he loved it. We all thought the potato chips on top were a great touch. Thanks for a great recipe!!! I'll make it again and again!

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Elise

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

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Reviewed: Sep. 23, 2007

This was pretty good, but we made it with light ingredients and I bet it would have been a "5 star" if we had used full-fat ingredients.

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jukie

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 19, 2007

What can I say. Yummy!!!!!! Big hit at my house.

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Mrs. B

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 26, 2007

This was good. We added some cooked green beans and instead of american cheese we used cream cheese. The garlic is a nice addition!

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Aug. 23, 2007

I thought this recipe was great! I added a few of my own favorites; a few cubes of Velvita fiesta cheese, a few spoon fulls of sour cream,and a can of peas. I also used cream of mushroom with garlic soup. I was out of chips, so I mixed cheddar cheese with french's fried onions and covered the top. I used salt, pepper, dill, and onion salt.I did what others said and mixed some of the cheddar cheese in with the sauce as well. My husband devoured most of it! I will definatly make this again!!

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Danielle F

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: Aug. 23, 2007

Very good. My mom made this when I was little, but I don't think she used the garlic. I think it must be the missing ingredient to hers as this was much better. I used the garlic salt and only half of the amount recommended and didn't add any table salt at all. I also used shredded medium cheddar chesse and sprinkled about a 3/4 c or so on the first half of casserole. After layering in the second half, I mixed the remaining shredded cheese (about 1/4 to 1/3 c) with the potato chips and sprinkled mixture on top and baked at 350 for a little less than 15 minutes. Recipe is so easy on a busy night and the family loved it too.

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Toasty Mama

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Reviewed: Aug. 10, 2007

This recipe was a good base start for a good casserole. I changed quite a few things, but I like the base of this. The cream of celery and mushroom is really good. I'm not a fan of the american cheese in the middle, but I definatly like the crushed chips. I also like to add some vegi's like peas and mushrooms. Thanks for the recipe!

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eganzer

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 5, 2007

Great value and super easy to make. Was a little disappointed with how dry this came out when re-heated.

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tuckeram

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Reviewed: Aug. 5, 2007

Yummy..I would not change an ingreditent, however I am not sure why you would need to heat the ingredients in another dish, just another pot to wash..the noodles were warm enough when I added them.

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Cherry

Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 29, 2007

This was okay. I added mushrooms & peas and used sour cream & onion potato chips for the topping. My husband and his friends has second helpings, but they'll eat anything! LOL. Seriously, next time I would stir in the chedddar rather than layer it for a more even distribution.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Tuna Noodle Casserole II

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