Reviewed: Jun. 20, 2007

Great & tasty - as far as tuna noodle casseroles go. My kids loved it and they can be picky eaters. Try using Utz brand salt & pepper potato chips on top - it adds great flavor and a nice crunch!

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KITTEN67

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Reviewed: Jun. 3, 2007

I followed recipe exactly and I thought it came out good. I would make it again. My daughter liked it but my husband doesn't like shell pasta (I have no idea why) but I noticed he ate two servings. I would make this again!

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LEAHALAYNA

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Reviewed: Jun. 2, 2007

I made just a few minor adjustments. I used wide egg noodles, added frozen peas, used about a cup of shredded cheddar cheese and instead of potato chips I crumbled ritz crackers on top. So easy to make and impossible to mess up. This recipe is comfort food at its best.

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brwneyedchef

Cooking Level: Expert

Home Town: Storm Lake, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: May 29, 2007

nice, easy recipe for a weeknight dinner. leftovers are good too!

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Michelle

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Reviewed: May 23, 2007

This casserole was awesome! Instead of sliced cheese, I grated cheese and used that. The kids, and even hubby LOVED it!

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Queen of Crazy!

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Reviewed: May 16, 2007

i've been making a recipe similair to this for years but decided to try this one for a change of pace. Glad i did. Loved the change of noodles (we used egg noodles previously) kids like the shells better. also really like the addition of cream of celery and garlic. added some onion powder also. didn't have any cheese slices so i used what little bit of shredded cheese we had. Will definitly add more cheese next time. Also really like the chips on top.my kids who are 5 and 8 also liked and they are picky eaters. Hubby even took for lunch today! will be adding to my recipe box! Thanks for sharing

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dana

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Reviewed: May 10, 2007

I made this exactly as the recipe states, and it was pretty good. No one was blown away by it or anything, but I think that may just be because we don't love tuna casserole. The one thing I would change if I'd make it again would be to add more cheese. The cheese was def lacking. I used crushed Pringles on the top and I believe that made a huge difference!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Apr. 26, 2007

This was just okay. I don't think I'll make it again.

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Armywife2312

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 15, 2007

Excellent !! Just a little too much for an 8" X 8" baking dish. I put 2 cups of milk in and topped with shredded cheddar then covered with crumbled town house crackers. Very good, will make this again soon.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Apr. 1, 2007

The flavor was really good, but definitely too dry...I also made way too much. Nex time ill add more milk. Overall it was good though.

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Tbarber44

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Reviewed: Mar. 30, 2007

This was good,but not my husbands favorite.

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Patricia

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Reviewed: Mar. 23, 2007

I made this last night and my family and I loved it. Very easy and tasty. I tweaked it a little and added some peas and fresh carrots (cooked a little first). I also added 1 more cup of milk since I wanted it to be creamier. I used shredded mild cheddar cheese instead of the American and put French fried onions on top. What a hit. We will definitely be making this again!

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Tealady

Cooking Level: Expert

Home Town: Bridgewater, Massachusetts, USA

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Reviewed: Mar. 23, 2007

This is a keeper. I followed the recipe, but next time will add more milk as already suggested.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Reviewed: Mar. 21, 2007

This recipe had good flavor but way to dry. The noodles on the top got really hard and the ones in the middle were not done either.

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Donna

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Reviewed: Mar. 20, 2007

YUMMMY!! This recipe reminds me of the version my mother made when I was younger. My kids all went for seconds. ( I omitted the cheese just for personal preferance.)

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mkrzy4bkng

Living In: Peoria, Arizona, USA

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Reviewed: Mar. 20, 2007

Following the recipe with a few changes, I sauted` little onion, green bell pepper,celery(about 1/4 c. each)and diced a clove of garlic in about 2 tsp. olive oil. Cooked my egg noodles for about 5 min. added about 1/2 pkg of frozen broccoli (thanks to K.C review) the last 2 min. I didn't have 2 cans of crm. of chicken I had 1 can of cream of celery, 1 crm of chicken AND 1 pepper jack cheese soup. Mix the soups with 2 c. milk add noodles/broccoli, tuna,sauted` veggies, mix all together, pour 1/2 in a 9x13 dish, put 4 slices of cheese, pepper, then the rest of the noodle/soup mixture on that, I used Progresso Italian bread crumbs on top and drizzled a little butter over that, baked for 20 min @350 then turned the oven off and let it sit the next 10 min in the oven. (thanks to K.C) Thank you Chris for a wonderful Basic comfort recipe. I'm writing this while my husband is finishing his second helping and ooooohing and ahhhing over it.

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COOKINGMAMAL

Cooking Level: Expert

Living In: Indio, California, USA

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Reviewed: Mar. 19, 2007

Good hearty meal. I used three cans of tuna, and could not think of using less. I also used two cups of frozen peas, and I will cut that down to one cup next time. To thaw the peas, I just simply added them to the boiling egg noodles (I like better than shells for this) for a couple minutes. Make sure you cook your noodles slightly less than al dente so that they are perfect after baking. You will need 6 slices of cheese to properly cover and my preference is no chips on top. Finally, to help guard against drying out, I covered my dish with foil for the first 15 minutes of baking, then uncovered for the final 15 minutes so that the top gets that delicious baked-on crispness but leaves the rest moist.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Mar. 18, 2007

It always cracks me up when people rate the recipe and say but here are all the things I changed. Well, I didn't change anything and can tell you as printed, it is what it says it is. A traditional, old-fashioned 1950's tuna casserole. A little bland, but that is why we grew up with the salt and pepper shakers...lol. My family of 6, including one picky rater, one teenager, two 2 y/o, and a somewhat tired husband after a long day at work all ate this without complaint. 4 of the 6 even said, "good dinner". So, I will be keeping it around. No, it's not gourmet...but it is good comfort food and we didn't have any leftovers.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 12, 2007

This was a delicious meal. Thank you!

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Erinosu

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Evansville, Indiana, USA

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Reviewed: Feb. 25, 2007

This was a pleasant surprize, tasty! Made a half size with one can of soup, celery, half cup sour cream, and fried onions as a topper. I also used the expensive white tuna since the cheaper tastes yukky to me. This was good.

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