Reviewed: Mar. 28, 2012

VERY GOOD! Even my picky eater liked it. I made a little less since our four are not real big eaters. I topped it panko bread crumbs for a little crunch.

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Reviewer:

Lorelei

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Cooking Level: Intermediate

Living In: Wesley Chapel, Florida, USA

Reviewed: Feb. 15, 2012

This is a fantastic tasting tuna noodle casserole. I did make changes based on the picky people I cook for...left out the broccoli florets and sweet red pepper (served the broccoli on the side ...I think it would be even better with these added to the casserole) and I added a bit of shredded cheddar and a hand full of crushed up potato chips on top for a crunch. Love that it has no icky condensed soups added. This is my forever go to recipe for tuna noodle casserole now! Thanks for sharing!

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Reviewer:

benj3

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Mmm! Tuna casserole for grown ups!! I loved the creamy sauce and the red pepper in it. I followed other reviewers suggestions and added 1/2 tsp. garlic salt and 1 tsp. old bay seasoning. We also had left over fresh cilantro, so I added it too. The end result exceeded my expectations!

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Reviewer:

drayface15

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

Reviewed: Jan. 21, 2012

Not a big tuna casserole fan but this recipe was absolutely delicious! Will keep this one.

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Reviewer:

Luv2Cook

Cooking Level: Intermediate

Home Town: Gas City, Indiana, USA

Living In: Columbus, Indiana, USA

Reviewed: Jan. 20, 2012

I loved this! My new favorite tuna casserole, glad I have this recipe going into Lent! Used 1/2 c of plain yogurt and 1 c of sour cream. Used egg noodles instead of pasta shells. Used 3/4 T. minced onion as a timesaver. Wish I would have had sweet red pepper but didn't, still yummy without it.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Dec. 12, 2011

This recipe was yummy. I added Ritz like crackers and shredded cheddar cheese before baking. I also left out the red peppers and used 1/2 onion instead of green onions. The family liked the taste.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Apex, North Carolina, USA

Reviewed: Dec. 1, 2011

I tried this because I was looking for a non-condensed soup tuna casserole recipe. I just didn't like it. The creamy texture of the sauce was nice but I didn't like the flavor at all, it was very tangy. Husband said it tasted like ranch dressing, which is NOT a compliment in my house. Won't make again.

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Reviewer:

JELLOB3P0

Reviewed: Nov. 30, 2011

I did not like the sour cream and mayo combo. I guess I will stick with the cream sauce from scratch w/flour...

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Reviewer:

gnulph

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 19, 2011

Yummy! I hate when people change the recipe and write a review but we added cyanne pepper, minced garlic and used broccoli. I topped the casserole with leftover french onion and then added shredded cheese for the last 5 minutes of baking time. Also I used 2 cans of tuna, regular mustard and only had 3 1/2 cups of cooked pasta. lol. delicious!

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Reviewer:

jwaugh

Reviewed: Nov. 13, 2011

We really enjoyed this! Per reviews I seasoned a smidge (garlic and onion powder & salt/pepper) more! I also used 2 cans of tuna. I didn't have broccoli so I used canned peas! Will def make again!

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