Good as tuna Casserole can get. As others said very economical. I sauted 1/2 an onion, 1/2 c. celery chopped and about 1/2 tsp. garlic. Then added it to the casserole as I thought it was bland without. I also decreased the noodles to 10 oz. and added a 2nd can of tuna.
Had to make a lot of adjustments to make this one a keeper, so only 3 stars. Used less noodles, 3 cans of tuna, 1 cup sour cream instead of milk, 1 1/2 cups cheddar, 1 tsp. garlic powder, a dash of worcestershire sauce, a jar of mushrooms (fresh would have been better), and baked the mixture at 375 for about 20 minutes.
This was great. I did change it a little tho.......I added about 2 tsp. cayenne, used a little more milk than called for, and only about 2/3 of the package of noodles. I also added some onion powder, garlic, mushrooms, and a little finely diced red onion. While I was cooking the pasta, I added the butter, peas, onion, and mushrooms to a pot and simmered. Then I added the cream of mushroom soup, milk, cheese, and seasonings. I simmered this while I was finishing up the noodles. Once the noodles were done, I added them, and simmered it all for a few. Then I put it in a casserole dish, sprinkled the top w/a little more cheddar, and some italian breadcrumbs, and broiled until brown. It was an awesome tuna casserole for someone who likes things w/a little more spice.
Used this as a base and tweaked like a few other reviewers. Added some worchestershire paprika garlic salt and onion powder. I added an additional can of tuna and an additional cup of cheese. Very cheesy and creamy sauce. Also topped with bread crumbs and a little butter and baked for 30 in a 350 oven. Thanks for sharing!!!
Here are my changes similar to other reviewers: -Add one more can of tuna -Use the sharpest cheese possible -Add at least one tablespoon worcestire -Spice with salt pepper cayenne (A LOT) and paprika -Use a 16oz bag of vegetables (make sure to adjust cooking time to compensate) -Double the milk to make the sauce more creamy The result: 4 meals that I take to work during the week for lunch. This saves me quite a bit of money. All from one pot!:)
Made this last night and it was great!! I love to cook - but sometimes no time to get fancy. This was filling and very tasty. I altered things slightly: 16oz egg noddle 1 can mushrm soup 2 cans of tuna 1 cup sour cream (to replace the milk) 1-1/2 cups fresh shredded cheddar can baby peas tsp garlic powder and dash of worchester. The best was the finale!! Covered top with crunched up Cheez-Its crackers and baked about 10-15 minutes. Small green salad on the side!! GREAT weekday supper! Yum
We first tried this recipe when we were starving... so we were obviously going to be hard critics. We changed recipe slightly adding 2 cans of tuna 2 cups mixed veggies (- lima beans) a little less cheese. Also we used rotini and egg noodles... VERY YUMMY.. we will make it again..next time we will add sour cream:)
Not bad....improved greatly for me when I cut way back on the noodles added extra cheese and milk and doubled the tuna. Sprinkling onion-ring toppers on it and crisping it all up in the oven didn't hurt either.
I am a "new" cook and this recipe turned out fantastic. I really got raves on it.
