I picked this recipe because it sounded most like what I had as a kid, and I liked that it didn't require putting the bread crumbs in melted butter and adding them at the end. I made a few changes, some due to personal preference and some because of what I had on hand. I used 12 ounces of tuna, 2 cans of cream of celery soup (love celery, hate mushrooms), only had regular peas, substituted chicken broth for milk because I was out of milk. Also added some minced garlic and paprika. The flavor and texture were excellent. It was not hot when it came out of the oven. I thought I had left it in for an extra ten minutes (waiting for the bread crumbs to brown (they didn't), but now I see there is a discrepancy on time. Under #3 it says to bake about 20 minutes, in the box where it says Prep, Cook, and Ready In - it says to cook for 30 minutes. So apparently the 30 minutes I had left it in was only as long as it was supposed to be. Still, it should have been hot. I've done a lot of baking recently and I know my oven is accurate. Maybe this should be baked for 45 minutes, or maybe it should be baked at 400. Not sure. When done the bread crumbs were just laying there on top of the casserole. I'm going to make this again because it's so good, but I am going to either leave the bread crumbs off, or do the melted butter thing. Also, for my taste, it could use even more tuna.
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I picked this recipe because it sounded most like what I had as a kid, and I liked that it...