MAggi, I have no recommendation but wanted to say you should check out the produce palace if you never have. They are way over in Warren on dequindre and I used to love that place. If they are still there I can't imagine they don't have sweet onions. Back in the day they were the cheapest red peppers to be found :)

Hi Linda! Thanks - I have seen that market - never tried it!

YOU BET!! So easy/delish. My husband even commented how much he liked it, and that's rare for him. Hope you enjoy!!!

Never thought of starting with a mix!!! LOL. Thanks, DQ!

thanks kathy- i have frozen mac & cheese- i was trying to figure out how to doctor it up- and tuna casserole is on the menuthis week:-)-judy-

You can use tuna or salmon with this. My fav...

Oh, Pixie - thanks. I am sure they love salmon too!

welcome. Ambi used crab meat and somene used chicken but changed the spices for the chicken.

Hi, Try this AND NO canned campbells soup. cheers. Sorry, no link - a cut and paste job if you like. cheers. Tuna Casserole This is a delicious casserole to make for an everyday family meal. Can put together a day in advance, then cover and refrigerate until you're ready to bake and serve. Cooking Time: 50 minutes 225g Linguine - cooked al dente and drained 6 tbsp Butter 450 g Mushrooms - thinly sliced 4 Spring Onions - thinly sliced 4 tbsp Plain Flour 225ml/8 fl oz Milk ½ tsp Salt or to taste ¼ tsp freshly ground Black Pepper 2 x 120g tins Tuna - drained and flaked 225g/8 oz frozen Peas - cooked and drained 120g/4 oz Parmesan Cheese - finely grated 225g/8 oz fresh Bread Crumbs Pre -Heat oven to 180c/350f/gas 4 to 5; Grease an Oven baking dish; In a large saucepan over medium-low heat, melt 4 tbsp butter; Add the mushrooms and saute, stirring, until browned and tender; Add the spring onions and continue cooking for 1 minute; Stir in the flour until well mixed; Gradually stir in the milk, stirring constantly; Continue cooking, stirring constantly to avoid lumps until thickened; Add salt, to taste, and pepper; Stir in the tuna and peas and mix well; Add the linguini and mix in well; Pour the mixture into the baking dish and sprinkle over with Parmesan; Melt the remaining 2 tablespoons of butter and toss with the bread crumbs; Sprinkle the crumbs over the top of the oven mixture; Bake for 25 to 30 minutes or until lightly browned and bubbly.

Sounds delish, Don. And it's the perfect take away dinner as I do need to make it the night before! Thanks!

I've made a couple from this site...this is easy and tastes the best so I stick to it now :) My husband requests it regularly.

This is the one we use!! Family enjoys it more than any other one we have tried:)

This is my favourite one. I use frozen peas and add a little cream and garlic powder to the recipe.

Thanks, Catkin. I like the soupless plan too. And frozen peas only here too!

My hubby is a big fan of tuna-noodle casseroles (me, not so much). I'll make one occasionally for him. This is one we had recently, and it was pretty good, just needed more sauce (as I put in my review).

Thanks, lutz. Never thought of lasagna!

LOVE this one - My husband doesnt like the can soup tuna noodle dishes! This is good and freezes well!

I don't have a good recipe to give, just a good topping. I was out of regular potato chips and used sour cream and onion chips crushed on top. Loved it!