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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Reviewer:

MOTHERHEN1982

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Barrie, Ontario, Canada

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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Reviewer:

Larisa

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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Reviewer:

bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

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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Reviewer:

HPR3448

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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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Reviewer:

2wicky

Home Town: San Diego, California, USA

Living In: Encino, California, USA

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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Reviewer:

Debra L. S.

Cooking Level: Intermediate

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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Reviewer:

BETHANNE73

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Horn Lake, Mississippi, USA

Reviewed: Mar. 11, 2006

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

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Reviewer:

YOGABODY

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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