Reviewed: May 31, 2012

I have always hated the idea and the smell of cooked tuna, but one of my husband's favorite dishes from childhood was a variation (his mother hated noodles, so used rice). He wasn't fond of his mother's version any more, so I thought I'd give this a try... and so glad I did! I used a low sodium mushroom soup, albacore tuna, sweet red bell pepper and added a bit of plain greek yogurt (about a third of the required mayo allotment) and wheat egg noodles. I added a few spices, especially smoked paprika. I didn't do the pimientos or green pepper. Next time, I'll add a breadcrumb crust and green peas - but this was really easy to assemble, cook and wonderful to eat - I even went back for seconds!! GREAT recipe!

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Reviewer:

Frankie'sGirl

Reviewed: May 23, 2012

First time I made this I make it just as written and it was very good. Second time, used cream of chicken soup, added canned peas & carrots then topped with crushed Italian croutons. Excellent!!!!! You cant lose either way!!!

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Reviewer:

LoriAnn

Reviewed: May 22, 2012

Followed the recipe as written. The family rated this as a "no do again." It isn't a creamy tuna casserole like we are used to having.

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Reviewer:

Heather G

Cooking Level: Intermediate

Reviewed: May 16, 2012

Terrific recipe! I added frozen peas and left out the pimentos. Thanks Florence for posting this!

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Reviewer:

SHELLEY61

Reviewed: May 3, 2012

I LOVE this recipe. I don't follow it 100% though. I skip the green peppers, instead I add onions, mushrooms and green peas. At the end I sprinkle cheese on top and finish it off with crunched up potato chips. Oh and we also make a double batch...for 2 people. We eat it for days! It's the best!!

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Reviewer:

mpiteros

Reviewed: May 2, 2012

Quite tasty. I never add so little onion or green pepper to a dish though - it was closer to 3/4 cup bell pepper and 1 cup onion. Didn't change anything else though.

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Reviewer:

lrichard96

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Cooking Level: Intermediate

Living In: Bryant, Arkansas, USA

Reviewed: Apr. 30, 2012

I love this recipe...simple to make, creamy and just plain good. I prefer cream of chicken soup, often omit the celery, onion and green pepper because of time. Add 3-4 T. sour cream with mayo.

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Reviewer:

JStutzman

Reviewed: Apr. 10, 2012

We like this recipe, I leave out the green peppers, onions and pimientos and put in about a cup of sweet pees instead. I follow the rest of the recipe as directed- although I do use the whole bag of egg noodles too. Its a creamier and richer version than the old campbells recipe on the back of the can. :)

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Reviewer:

CundysHarborGirl

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Harpswell, Maine, USA

Reviewed: Apr. 6, 2012

Excellent recipe! I sub'd what I had to (based on the contents of my fridge) - used green onion (same qty) instead of onion, no green pepper - 3 sliced mushrooms sub'd, 2 cans tuna albacore, no pimentos. Lots of cheese - cubes - didn't read the part about melting in the soup (came out great anyway). Also, didn't saute the celery onions or mushrooms - just sliced VERY thin, lowered temp by 25 degrees, increased cooking time 15 min. At the end I topped with Panko bread crumbs, 2 tbsp butter melted and parmesan - broiled for a few minutes - FABULOUS!!!! A REAL KEEPER - ADAPTABLE AND SOLID

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