Reviewed: May 7, 2008

This was good. I did break up slices of American (6) and I heated the onions in butter until they were soft. It really needed salt and pepper but otherwise I would make it again. If I have cheddar next time I'll use that but the American works if that's what you have.

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Suzanne

	Cooking Level: Intermediate Home Town: Lakewood, Ohio, USA Living In: Fort Wayne, Indiana, USA
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Reviewed: May 5, 2008

I personally liked it a lot. My husband didn't, but little did I know that somehow in his entire life he had never had a tuna casserole (how does that even happen!). It was creamy and had just the right flavor I was expecting.

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SHORTIEDEE81


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Reviewed: Apr. 28, 2008

This is a great recipe that welcomes variations and adaptations. All by itself it's fairly typical for tuna casserole, but it provides a great framework for experimenting. I used a bit more liquid ( 3/4c. evaporated milk, 1/3c. water 1/3c. sour cream)and added frozen veggies, doubled the onions and paprika, used sharp cheddar, and buttered the noodles. The saltines worked out very nicely too.

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hzajc

	Cooking Level: Expert
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Reviewed: Apr. 9, 2008

yummy,easy,we loved it.

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KERRYJ1


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Reviewed: Apr. 7, 2008

Very creamy and delicious! Thanks

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Debbie


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Reviewed: Apr. 6, 2008

This reminds me of my mother's Tuna Noodle casserole. I omit the onions and add some cheese to the soup mixture then mix noodle and top with cheese then chips and paprika. Very tastey!

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mlssbarbre


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Reviewed: Apr. 2, 2008

Very good recipe as is. Second time, doubled the tuna, used sharp cheddar, saltines on top, and substituted 1 cup regular milk for the evaporated.

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jancita


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Reviewed: Jan. 28, 2008

This tastes like my mom made when I was a kid. I did use a cup of milk instead of the evaporated milk and I used bread crumbs instead of potato chips. Still very yummy.

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gretchen

	Cooking Level: Expert Home Town: Reisterstown, Maryland, USA Living In: Manchester, Maryland, USA
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Reviewed: Jan. 1, 2008

Like other reviewers, I thought this casserole was too dry. Considering the amount of noodles in the recipe, I think the evaporated milk, soup, and tuna can stand to be doubled. As the recipe is written, such a large amount of the noodles end up dry because there's not that much liquid. Also, a 1.5 quart pan wasn't large enough. I'll be trying this again but will add the whole can of milk as someone suggested, and I may double the soup, tuna, and onion, too.

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LKristine


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Reviewed: Dec. 27, 2007

This was nice and creamy.

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Sara B.

	Cooking Level: Expert Home Town: Ozark, Missouri, USA Living In: Springfield, Missouri, USA
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Reviewed: Nov. 28, 2007

Great recipe! I did make some motification based on taste and other ideas from reviewers. -Saute onion briefly -Use more evaporated milk -Salt and Pepper a MUST!! -Add a can of peas.... I think that's it. Just a GREAT recipe and one for the book....

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Krystle


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Reviewed: Sep. 20, 2007

This was very tasty. I happened to only have cream of mushroom soup with garlic, and the garlic taste just seemed to add to the recipe! My husband especially liked it, and asked that I make it again sometime soon!

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Bernadette


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Reviewed: Sep. 17, 2007

Being tight on money, I looked for an economical yet delicious recipe. This was it! It was so simple, everything was on hand and my family devoured it! I used cheese slices since I didn't have the shredded and I think it made it even cheesier and more wonderful! Loved the potato chip topping! Definitely a keeper!

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Laura Thompson

	Cooking Level: Intermediate Home Town: Brownsburg, Indiana, USA
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Reviewed: Sep. 13, 2007

I followed this recipe to the letter and it turned out pretty good. It was not too dry at all. I do think when I make it again (and I will make it again) I will use a different type of cheese.

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Carriep63

	Cooking Level: Beginning Living In: Kenosha, Wisconsin, USA
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Reviewed: Jul. 16, 2007

This meal was great! Easy to throw together and cooked up fast. I recommend this dinner for anyone short on time. Everything a tuna casserole should be.

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Jamie A.

	Living In: Firestone, Colorado, USA
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Reviewed: Apr. 18, 2007

When I made this I doubled the amount of tuna, added more cheese, and added a splash more evaporated milk that what was called for. It turned out very good. I'll definitely make it again in the future.

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Mud


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Reviewed: Mar. 30, 2006

The first time I prepared this recipe was for 45 people. Rave comments. Next week I'm trying it on 110 people. Outstanding!

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Carol Sue


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Reviewed: Feb. 15, 2006

Yummy,Yummy this was a great recipe. This is my favorite tuna casserole yet I only changed a couple of things. Instead of leaving the onions raw I sauted them with one stalk of clerey. Since I didn't know what to do with the left over evaporated milk I used the whole can. Instead of American Cheese I used a Edam. It turned out very creamy and moist. Will defenetly make this again and again.

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siltala family

Cooking Level: Intermediate

Living In: Mount Horeb, Wisconsin,

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