As a basic tuna casserole recipe, this one is perfect. But I like to add 1 small onion, grated with a cheese grater because there's nothing worse than getting a bite of undercooked, raw onion in my opinion; this way, grated, it cooks fully and you get a nice hint of onion flavor throughout. Like others, I also doubled the amount of tuna to 2 cans. I added approx. 1/2 cup of milk for creaminess. And I find that macaroni, even cooked to al dente, has a tendency to overcook in the oven and get mushy, so I use rotini/fusilli (corkscrew pasta) which tends to hold its shape and texture more. Instead of adding fried onions on top, I like to sprinkle some crushed potato chips or crushed Ritz crackers. Surprisingly, I found that crushed sour cream & onion chips on top is a delicious variation -- adds a nice zip and savory onion taste.
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As a basic tuna casserole recipe, this one is perfect. But I like to add 1 small onion, grated...