Reviewed: Sep. 19, 2006

This recipe was ok. I found it a little bland the first time I made it, so the next time I added some frozen green peppers, onion and garlic powder, black pepper, and a pinch of chili powder for kick. I used 1 1/2 cups of marble cheese and instead of croutons I used my crushed cracker and melted butter toppoing (mix 1 cup crushed ritz or salted soda crackers and 1 Tbsp melted butter).

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MOTHERHEN1982

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Sep. 15, 2006

This turned out really great with only a few minor changes. Following the advice of others I changed the milk to 3/4 of a can. Also, I added salt and pepper before baking. Instead of topping with croutons I just topped with cheese, baked for 15 minutes and then topped with French's fried onions and baked for 5 more minutes. This was simple, delicious and great for a weeknight meal!

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Larisa

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Reviewed: Sep. 6, 2006

Yum! We'll be making this again; even my husband who's not a big tuna cass. fan liked it. My grandma always took the fishy-ness out of the tuna by soaking it in a few tsp of worshestire sauce. I also used an earlier suggestion of adding sauteed celery, onion and red pepper. Topped with chips instead of croutons--this was delicious!

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Aug. 27, 2006

My kids and I did not like it, but my husband liked it. It was too bland! I took other reviewers suggestions to double the tuna content and use less milk. Still it need a few other things. I'll not be making this again.

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HPR3448

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 22, 2006

The best! Will def. be making again. My adjustments: 3/4 can milk, 2 cans tuna, 3 cups macaroni, 1 cup peas, potato chips instead of croutons.

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2wicky

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Encino, California, USA

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Reviewed: Jun. 3, 2006

Excellent traditional tuna casserole. We added an additional can of soup, broccoli, peas and scallions. It wasn't quite hot enough after 30 minutes so we are going to cook it for 45 minutes the next time we make it. Which we will!

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Debra L. S.

Cooking Level: Intermediate

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Reviewed: May 9, 2006

I added frozen peas, parsley and celery salt. I did not have any croutons, so I opted for crushed crackers sprinkled with garlic powder. I baked for 25 minutes and the cheese dried out. Next time I'll only do it for 20 minutes. The recipe was wonderful, though. Very yummy!!

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BETHANNE73

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Horn Lake, Mississippi, USA

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Reviewed: Mar. 11, 2006

It was easy, but I didn't find it that special.

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YOGABODY

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Reviewed: Feb. 8, 2006

i'd been thinking of making a tuna noodle casserole & thought this recipe looked good. some minor changes (personal preferences) i made were to use reames frozen noodles in place of macaroni and to stir in some sauteed onion & celery. solid pack albacore works better because it doesn't flake apart into miniscule pieces like regular tuna. two 6 ounce cans of albacore gave this dish plenty of flavor, nice topping too. served this with peas. thanks richard!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 28, 2006

This is a good recipe. I always add peas or broccoli and chopped onions to mine, as well as some garlic powder. There are rarely leftovers!

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 5, 2006

Didn't have enough flavor for me. I should have done as others recommended and upped the tuna to 2 cans (I couldn't even taste the tuna with only one can), cut down the amount of milk, as I thought it was too runny, and add some more pepper. Easy to make tho, and with some adjustments could be really yum!

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luminel

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Reviewed: Dec. 1, 2005

Very easy, very yummy. I keep the ingredients for this around the house for those nights that I forget to take meat out of the freezer. Love the addition of croutons on top!

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Alissa

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Queensbury, New York, USA

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Reviewed: Nov. 27, 2005

I loved it. I doubled the recipe for a church potluck and got lots of good reviews. I made one modification by adding some chopped broccoli to give it a little color and it was very good, not dry like other tuna casseroles I have made before.

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Harmony

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Reviewed: Nov. 17, 2005

I personally hate any fish, but with this casserole and plenty of extra cheese on top I can eat it :P My family loves this recipe but i do make a few minor changes. I use either mac or egg noodles depending on what i have and it works great either way, i use about 1/4 of the can of milk, and 2 cans of tuna. Also i season it with garlic and italian seasoning. Also since i usually have no croutons I use italian breadcrumbs and of course tons of cheese. Also I throw in frozen veggies when i cook the pasta and mix them in too. Yum :D

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cookingfor3

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Kalispell, Montana, USA

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Reviewed: Nov. 14, 2005

It seems funny to rate something as simple as a tuna casserole- but it is worth all 5 stars! Simple, quick and yummy...does it get better than that? I did not use all of the cream of mushroom soup and I did add a few seaonings such as garlic powder and onion salt..but only because they were handy and I love spicing things up a bit. This will be on my list for a long time! Even my two year old loved it!

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Kitchen Queen

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

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Reviewed: Oct. 27, 2005

For the relatively short amount of time it took to prepare this, I have to say it's pretty good. I think next time I'll add a couple extra ingredients to just spruce it up a bit (more vegetables). Good recipe for a quick and easy dinner.

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chiro4women

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Reviewed: Oct. 15, 2005

My very picky 5 year old and my 13 month old both loved this -- that speaks volumes! Easy to make - per other reviews, I used half the milk. I also substituted Italian bread crumbs for the croutons and used an Italian cheese mix instead of straight cheddar. Will definitely make again and again!

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TREND2000

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 8, 2005

I absolutely loved this recipe. I had tried Tuna Noodle Casserole once a long time ago and I was craving the taste and this recipe was right on the dot! However, I substituted crushed croutons with crushed regular Lay's potato chips. My boyfriend loved it and so did I. This is delish and deserves 5 stars.

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Silvy

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Reviewed: Jul. 18, 2005

Delicious! Per other reviewers' suggestions, I made a couple of minor changes: used 2 cans tuna, used only about 1/4 C milk, added dried chopped onion, garlic powder, salt and pepper, 1 C cheese, and about 1/4 C breadcrumbs to the mixture (I used italian breadcrumbs in place of the crushed croutons). After pouring into casserole dish, I sprinkled with about 1/2 cup cheese 1/4 cup breadcrumbs. BF and I ate the whole thing- will definitely make again.

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BECKERJ

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Reviewed: Jul. 8, 2005

This was SUPER fast and easy. In the time it took to cook the noodles, the rest of the dish was prepared. I used cream of chicken soup since I was out of cream of mushroom. I also added some lemon pepper. It turned out great!!!

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SHADYB

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Tuna Noodle Casserole IV

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