This was a nice variation of the "typical" tuna noodle casserole I've made. Both my husband and toddler had seconds and it made even better left-overs!!

My husband is a big eater- and he loved it! He doesn't like peas so that is why I used this recipe-the only tweak I did was used ritz crackers mixed w/ melted butter for the topping of the casserole and added lots more cheese!! I will use this recipe FOREVER!!!

Great base casserole. Made small adjustments like added some cheese and some corn to the mix. But it really was quick and satisfying.

I have to admit I was skepical; I didn't think the cream of mushroom soup would go with the cheddar cheese,among a few other things...I was tempted to use mozzarella or something but I stuck with the recipe exactly and it was great! Kind of like macaroni and cheese meets tuna noodle casserole. Thanks! EDIT: I am commenting again after reading CAMPPJPATTY's review; she said that she and her husband didn't enjoy this recipe and she thinks it's because they didn't grow up on tuna noodle casserole like most others did and that the nostalga is the main reason people enjoy this dish. I just wanted to comment on that: I did grow up on tuna noodle casserole, but my mom's was quite different than this using egg noodles and American cheese. When I found this recipes I was all like, I am NOT making something other than my mom's casserole. So this dish is not nostalgic for me at all and I still think it's awesome, way better than any other tuna noodle casserole recipe I've found on this site...except for maybe "Bow Tie Tuna Florentine", which doesn't quite count as a casserole, I don't think. (Maybe you should try that CampJPatty!) Also, after making this a few times I took another commenter's advice and now I throw in some peas and pearl onions too- yum! I encourage you guys out there to try this recipe even if it's not the tuna noodle casserole you grew up on, if you grew up with one at all. It's worth a shot!

I think my husband and I must be the only two people on Allrecipes.com who did not grow up on tuna casserole. Even though I didn't think it really sounded very good, it appeared so easy to make and so many people raved about it, I decided to give it a try. It was indeed easy to prepare. But the taste was, unfortunately, about what I expected . . . very lackluster. My husband, whose philosophy is "if you can't say anything good, don't say anything at all," had only the following comment . . . "I really like the crunchiness in this." He was referring to the crushed croutons. When I asked if he thought I should keep this recipe and make it again sometime, he changed the subject and never gave me an answer. I wonder if the nostalgia aspect of this dish is a major reason why so many people think it is so great. Here is my take on it. If you had it as a kid and loved it, you'll probably love this recipe. If you didn't grow up on tuna casserole, you'll probably wonder what all the hullabaloo is about when you taste this recipe.

this was my first tuna casserole and it turned out great! instead of the croutons i used breadcrumbs mixed with some italian seasoning and garlic powder and i added a few chopped onions and yellow peppers.

Instead of canned tuna wtih cream of mushroom soup, I used canned chicken and cream of chicken soup. I keep everything else the same. It turned out great, plus it was really easy. I think I liked it better reheated the next day when all the flavors soaked together.

I started out making this recipe, but after hearing cries of, "But we don't like tuna!" the casserole became a chicken noodle casserole. I used egg noodles, carrots, celery, onion and green pepper. I also just prepared a white sauce since I didn't have any cream soups in the house.

This was too soupy with no flavor. I was disappointed.

use more cheese

This was great. Sure it's just tuna noodle casserole, but it was really great! The only change I made was I used cream of zuchinni instead of cream of mushroom, but only because I had that on hand. Made it for my Belgian husband (who has never eaten this before and thought the idea was disgusting!) and he loved every bit of it - even ate the leftovers the next day! I will make again!

great idea but it needs a little something like other users I normally try the original recipe at least once but I knew this one needed a litle twist. I added some frozen peas that had been blanched in cool water,pepper, salt, and used about 1/4 C milk. Season crushed crutons were great! It reminds me of my nanny's homemade tuna noodle casserole with the extra's onions would probably be great too!

I don't know if they meant condensed milk when they said canned milk. But I just used regular milk. Per other suggestions I only used a 1/4 cup. I added onions, carrots, and peas to this recipe. It was a pretty bland recipe but can easily be dressed up. It needs salt (and I'm not crazy about salt). In my own dish I put garlic salt and a lot of crushed red pepper and it tasted good. I would make it again but I would add more spice prior to cooking it.

I made a few changes to this recipe due to the fact that I needed to use up some things in my cupboard. I used spaghetti noodles (I am sure any small sized noodles would work), I didn't have cream of mushroom soup so I used a table spoon of mayo, I used half a can of evaporated milk since it makes it creamier, italian bread crumbs, two cans of tuna, and I mixed in extra chedder cheese before sprinkling on top. over all, yum!!

Very, very bland despite adding another can of tuna as well as the following: kosher salt, fresh ground black pepper, peas, green onion, garlic powder, Worcestershire sauce, parsley, and celery seed. I also substituted chips for croûtons.

My husband loved this! It's its quick, easy, and a great comfort food. Will make again!