This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.
You can use cream of celery soup instead of the cream of mushroom, if you prefer.
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.
Read More 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.
Read MoreGood 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 only made one change and that was using frozen broccoli instead of peas. I think this could be better--the kids thought it was okay but my husband and I didn't like it at all. I think the butter could be cut back and it could use a little more milk, another can of tuna as well as some sauteed onion and mushrooms.
I gave this 5 stars. How could I not? Its a great base. I added salt, pepper, paprika and Worcestershire sauce to the cheese / tuna soup mixture. I also changed the milk to sour cream and added 2 cans of tuna. Oh and I went a little heavy on the cheese. I made this all on the stove top and instructed but then when I was 'done" I transferred it to a casserole pan and covered the top with seasoned breadcrumbs and baked it at 400 for like 25 mins. It came out so tasty and my boyfriend loves it. I have another tuna casserole recipe and honestly its more work and maybe just a little better but it has mushrooms and my boyfriend hates them so he wont eat my original recipe but this one was great since it just had the soup and no additional mushrooms. Although I think you could definitely throw a little can of them in here if you wanted. My only complaint was there really seemed to be a lot of noodles not much "sauce" when I was initially putting it together but after assembling it and baking it it came out just perfect. I suppose if you really want more moisture you could do extra soup / milk and cheese but I wouldn't, this was perfect as was!
So many of the reviews for this are lists of things added, ingredients altered, and cooking methods changed. Which is fine, do what you want; but I think those people are kind of missing the point of this recipe. It's not intended to be the Best Tuna Casserole Ever. It's just like the description says: easy and fast. It's something to make when you don't have the time or gumption to make much or shop, but still need to eat, and would like the thing you eat to be as palatable as possible. So that's how I'm going to rate it. On those terms, this recipe is great: it's easy, it's fast, it contains a vegetable, and it tastes pretty good. The next time I make it I imagine I'll use two pots, one for the sauce and one for the noodles, since by the time the water boils and the noodles cook the sauce could be made.
Fabulous! My boyfriend couldn't get enough. A few changes though. I used less noodles (12 ounces), a second can of tuna, less cheese only 3/4 cup, a ton a worcestershire sauce (at least 2 tbsp) and i seasoned it with lots of salt and pepper, garlic powder, and onion powder. We also added hot sauce into our individual bowls... it gave it a nice kick. I will be making this again soon.
Not Bad I think I liked the baked version of Tuna casseroles better,But this is tasty and will make again . Thanks,Southernman-cookin
Quick and easy. Not super tasty, but fine. Alterations: I used ~8oz of noodles, 2 cans of tuna, 1/8c. butter, and added a little salt (had organic cream of mushroom soup).
Was very good had to use canned mixed veggies though so waiting until the last minute to add those so they didn't get to soggy. It really did need some onion will add some next time.
Enjoyed this with some extra seasoning such as garlic powder and then topped with some hot sauce.
Not too shabby, but just a little bland. I used shell pasta since that's what I had on hand, and cut the amount in half. Kept all the other ingredients the same, added a little garlic powder, replaced the milk with a few dollops of sour cream, and added a can of mushrooms. It was *extremely* quick to put together, which was nice. It was also very filling and cheap to make, always a bonus. I topped individual servings with crushed potato chips and some parmesan cheese. Thanks :)
I have made this twice now. It is an easy recipe, however I did dress it up a bit to add more flavor, thus only 4 stars. Here is what I changed: substituted 1c sour cream plus 1/4-1/2 cup milk for all the milk. 1 1/2 c of whatever cheese there was in the fridge. 2 cans of tuna. 1/2 small onion diced. garlic powder, dash of worshestershire. Also threw the frozen peas in with the noodles about 1/2 way through. Oh and I topped it with 1/2 of a large can of french fried onion rings and dotted with margerine. Baked for about 30 minutes. It was fantastic.
This is one of those meals I turn to when I need put off a trip to the grocery store because I usually have all the ingredients on hand. Sure, there baked tuna casseroles out there with fancy ingredients that taste better, but this is quick, easy, and flexible (use whatever noodles you have, whatever veggies you have, etc). Thanks for the recipe!
We thought this dish was good, however it had far too many pea's and I used an old cheddar which I found to be a bit too strong - next time I will try a mild cheddar.
This is close to the recipe on the back of campbells cream of mushroom soup. Butter is not necessary just added fat. I make this alot really cant mess it up use as much or as little as you want of noodles, peas. You can also use cream of chicken soup for those who dont like mushrooms use chicken instead of tuna. Black pepper is optional but adds alot of flavor.
This is so easy and fast because you don't have to wait for it to bake!! Tasty too. I only had frozen peas and carrots and cream of chicken soup. Turned out perfect!
My kids love this recipe, it's quick, easy and everyone always asks for more!!
4 stars for ease of preparation, one pot meal, pantry ingredients, economical. On the bland side, though. It needs spices like garlic powder and worchestershire. It sort of just tasted like cream of mushroom soup. I would make again on a busy weeknight for sure.
This recipe is so easy and yummy. I added sauted onions and mushrooms to the mix and double the tuna.
This was OK for us. As written we thought this was not enough tuna, soup mix, seasoning or cheese. I added another can of tuna, 1 tsp of onion powder and 1/2 tsp of pepper. I also added about another cup of cheese. With the changes it was much better but it still seemed like it was missing something.
I used peas and carrots and also, try cream of oinion soup if you can find it. So Goood!
My mom has made this for me since I was a kid!! It's my all time favorite "quick" meal. I add a can of corn, a second can of tuna, skip the extra calories from the cream soup and double (maybe even a little more than double) the milk content. If you don't have egg noodles or shredded cheese, use a box of mac and cheese. It calls for the same amount of milk and butter as the recipie here calls for. Reading though other comments, I may try chicken in place of tuna or add brocolli to the concoction. The more veggies the better! Add extra milk with the extra ingredients or you'll end up with a sticky paste. Don't forget the crushed up saltines to top and salt and pepper to taste. :)
I have been doing a very close version of this stovetop tuna casserole for a few years. I add some chopped up celery and onions to the the large pot of water and simmer them until soft before I add the pasta and the peas. Being a family of one (me), I use half of the pasta amount but otherwise use the remaining ingredients as listed. Sometimes I put in 2 cans of tuna (I can find only 5 oz cans here in Michigan). I often crush up some potato chips to top each serving (I bet some crushed fried onion rings from a can would also be very good). This is some good stuff and it's even better the next day. For that reason, I sometimes prepare it a day in advance.
This was defintely a winner with the family. I followed the recipe, and followed the suggestions to add seasoning. It was a perfect quick dinner...and I had my protein, vegetable, starch, and dairy all in one pot. :D
This dish came out great with a few changes! The quantity of pasta and peas was too much, so you can either cut down on the pasta or add more tuna (about 1 can more as others suggested). I also decreased the amount of peas used. Following other reviews, following are some additional ingredients I added: 1/2 teaspoon onion powder, 1/2 teaspoon garlic, 1/2 teaspoon paprika, 1 tablespoon Worcestershire sauce, and a little bit more milk. It would have turned out too bland without these additional spices. I then put the mixture into a casserole dish, sprinkled Italian breadcrumbs and a little cheddar cheese on top, and baked it at 375 degrees for 20 minutes. Next time I would like to add coriander leaves and some additional vegetables and see how it turns out!
This was great for super-quick meal. Makes tons of food (too much for our little family). But we will have leftovers to take in lunches tomorrow :-). I substituted with 12 oz. bag of "No Yolk" noodles, increased tuna to 2 cans and used 1/2 block of Velveeta Cheese cubed (2 lb. pkg.)instead of the cheddar cheese. I also increased the milk to 1 can after I emptied the mushroom soup. I seasoned with garlic salt, pepper, onion powder, and prepared dried mustard to taste. It had a beautifully creamy yummy taste! Great idea for a nice quick winter meal. Will make again. Thanks!!!
Great recipe. It just needs flavor. I added 2 tbsp. of garlic at the end and mixed it all together.
Fast and easy to prepare with a satisfying result. Tasty, creamy and very filling.
This recipe was so easy and quick...but also delicious. I used low fat soup, skim milk and fresh peas, and it turned out great. I will definitely make this one again.
I love, love, love this recipe! It's so easy and so good. I've made it a couple of times now and each time I like it more. It's great fresh off the stove and it's great reheated the next day. The first time I made it, at the end I put it in a casserole dish and stuck it in the oven for a few minutes and let the cheese melt on top because that's more what I'm used to. But the second time, I didn't want to take the time to bake it and just followed the instructions. It was wonderful right out of the pot and I'll probably never take the time to bake it again. It's a great recipe.
This is a great, simple recipe. I added a little sour cream to the sauce. It also helps to add a tablespoon or so of sour cream when you microwave the left-overs - it makes the sauce more creamy. Thanks for this great recipe, it's one of our favorites.
Very bland. Not enough tuna and way too many noodles. I tried adding garlic powder, paprika, and other spices to help revive this recipe, but nothing worked. In the end, it just looked like a cheesy ball of noodles.
M'mm...comfort food! I omitted butter and peas (dislike), added an extra can of tuna and used cream of celery soup (dislike mushrooms). Served with a side salad and you have a yummerific meal.
Easy and good. The crunch and flavor of the diced onion is a great addition. I live alone and am going to freeze meal size portions of this for later use. Sliced processed American cheese is not something I use. The next time I make this--and I will make it again--I'll get a small jar of Cheez Whiz and use that instead of the sliced cheese. I think it will melt quicker, too. This is definitely a keeper for my kitchen!
This was quick and easy! My daughters are usually fussy and this was a hit! As per the previous reviews, I halved the amount of pasta and doubled the amount of tuna!
Super yummy!!! Very easy to make and a family pleaser!! You will need to add some salt and pepper to the casserole but other than that this recipe is delish! I will be making this one again and again!!
Absolutely a hit. We loved this recipe. Used one can of tuna and it was enough. If you really love a lot of tuna maybe use two cans. The leftovers reheat wonderfully.
Made as written. Not too bad, but was a little dry. Would make again adding 1 more can of soup and possibly another of tuna as well. Thanks!
As a stay-at-home American mom, I find myself utilizing canned tuna a lot for quick lunches. This recipe brings the quintessential "tuna casserole" within reach of my lunchtime repetoire. I have used whole wheat rotini with success, and stir in extra peas to my own helping. I also top all servings--in true Midwestern style, but not without a little guilt--with crushed (salt and pepper, kettle) potato chips. Definitely double the tuna.
Yum. I accidently bought a bigger bag of peas so I doubled the tuna and soup and added breadcrumbs on the top.
I will be making this tomorrow with the leftover pasta I have. I used to make this for my kids. I was surprized that they always gobbled it up as we were not big tuna eaters to begin with. I also used the version made with Kraft Dinner and veggies as one reveiwer suggested. It was cheap and really quite good. As another reveiw stated this is just tasty, good, affordable, basic, fast cooking. It's not meant to fancy. Thanks for featuring this recipe as I had forgotton about it after my kids left the nest. As a suggestion, for those who prefer chicken. I am sure it is fine to use the canned chicken or stop at the suppermaket on the way home to get a rotisserie chicken. This will be great with my leftover pasta. Fast and easy. Thanks!!!
I would actually give it five stars after my personal modifications. This is a great base recipe on which can be improved to suit your own tastes. I used shells instead of egg noodles and only used about 1/3 of the box. I also sauteed some chopped celery, onion, mushroom slices, and minced garlic in a couple t. of butter. I then added one can of mushroom soup along with additional milk and a can of tuna. I used the kind in oil and didn't drain all of it out to give the dish some extra moisture. I then added the cooked and shells and peas to the sauce mixture, poured into a small casserole dish, and then topped with some crushed potato chips and baked for about 8 minutes at 375. Add some salt and pepper, serve with a salad or some garlic bread and you've got an easy, busy weeknight meal.
This is a good base recipe - except the butter is a bit much so I didn't use it. I increased the milk to 1/2 cup, added 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp pepper. For the peas, I like to put them in the casserole frozen so they are a little more firm and make that lovely "pop" when you eat them. For the crumb topping I mixed butter and italian breadcrumbs along with a 1/8 tsp all spice and after portioning my husband's serving (he doesn't like breaded toppings) I topped the rest and broiled for about 3 minutes. Fantastic!!
Simple, yes. Tasty, no.
Here is the classic Tuna Noodle dinner that I've made and my mother before me. We always just put the noodles back in the pot and added the soup, milk and tuna. Stir it up and it's good to go. We used half as many noodles as this recipe calls for. Cheese, butter and peas came later on, I've done those too as well as baking to melt the cheese. The beauty of the original recipe is that it's sooo simple. Still a great comfort food.
This was great, but I added 3 cans tuna, 2 cans soup, onion powder, and topped with crushed potato chips.
This recipe was quick and easy, but I agree with another reviewer. I am going to saute some onion and celery in the butter prior to adding in the cream of mushroom soup. But over all a very good result!!!
Made is as the recipe called for and thought it was good. My family enjoyed it.
I agree with other reviewers, this is quick and easy. It is a homemade Tuna Helper. You can use any cheese in place of cheddar and a dash of Worc. Sauce is a nice flavor addition. I liked the ease of this recipe but I miss the crunchy potato chip topping from the baked version.
I also modified it: I used 1 lb egg noodles, 2 cans cream of mushroom soup, a red bell pepper, 4 celery stalks, one yellow onion chopped, sliced mushrooms, 16 oz bag of frozen peas, substituted sour cream for the milk, and 3 cans of tuna. I added some dried red pepper flakes, black pepper and celery salt for seasoning. I used about 2,5 cups shredded cheddar.
great quick dish - we're going to try an extra can of tuna next time
I made it exactly as the recipes say's. I always make it without any adjustments the first time out and it was ok. I will make it again but with my own twicks to make better.
This was a fast, easy and megadelicious recipe!!
I've made this twice now, both times I used a little more cheese than called for, 2 cans of tuna and I used mixed veggies instead of just peas. Everyone loves it. My 21 year old son's comment was that it would also be good made with chicken. Very quick to make and there is always leftovers to take to work.
Perfectly good tasing basic dish that is easy to fix in a short time. Tired of cooking? You cannot get better than this!
While I thought this was delicious, for some reason it was not a hit with the kids. I did not have cream of mushroom soup and instead used some dairy whipping cream (not too much as I did not want to add all that fat) and more milk (I used one percent milk) . I reduced the amount of butter by quite a lot as well.
We have been making this for several years. We do change it a little. I have made it with tuna, but my husband doesn't really care for tuna, so we use canned chicken. I don't like mushrooms, so we substitute cream of chicken soup. My brother even likes it, and he doesn't usually care for peas. A quick and easy hit in our house.
This was great. It was quick, inexpensive, and the kids loved it. I made some changes as suggested by other reviewers. I added two cans of tuna (next time I will add an extra can of cream of mushroom soup). Very good!
A great, quick recipe! I used regular pasta instead of the egg noodles and added the peas already frozen when there was about 4 minutes left on the time (time instructed on the package of peas to cook the peas). I also simmered everything together for about five minutes at the end.
I used cream of chicken and it still turned out good. The first few bites were good, but after that it stopped tasting good, and more gluey.
This is how I always make my Tuna Casserole. I never was a fan of the crushed potato chips on top.
This recipe was very easy, but exceptionally bland. I also added another can of tuna at the last minute. It needs salt, pepper and even another can of cream of mushroom soup. I will also bake it for 15 minutes with italian bread crumbs and cheese on top next time.
Basic forever recipe. Used it during my college days in the 60's but added potato chips on top. Tasty, easy and inexpensive but use a quality cream of mushroom soup.
An extra star for ease of preparation. But really, one 6 oz can of tuna for eight servings? Setting aside the fact that almost all tuna comes in 5 oz cans nowadays. It's good if you want to fill up on egg noodles, and it certainly is economical. But I would not make again, as written.
This was quite the tasty tuna dish. I did add a little onion powder and garlic powder to the "sauce" before I added all the noodles, tuna, and peas. I used medium shell noodles and a 12 oz. can of albacore tuna...I will definitely make this again!
This was a very quick and easy recipe. Will definitely make this again. Might try adding so mushrooms to it as well. Now if I could only get my husband to eat tuna and my stepdaughter to eat peas we would definitely have a quick and delicious meal.
Easy, good & quick. I doubled the tuna, added a can of mushrooms and only used 1/2 package of noodles.
Super easy and tastes good. It got picky toddler approval.
Just made a few changes.... I used 12 ounces of egg noodles and 2 cans of tuna. I also used the campbells cream of mushroom soup with roasted garlic and peas in a can. And then to top it off I moistened 1/4 cup of breadcrumbs with melted butter and sprinkled over the top and baked my casserole for about an 1/2 hour at 375*.
I had half a bag of uncooked noodles in my pantry & decided to try this recipe to use it up. Instead of mushroom soup I used cream of celery. I love the quick prep time & the quick clean up time since you only use one pot for cooking. I couldn't believe how quickly I was in & out of the kitchen. My husband likes things bland so I fixed the recipe as written for him, then I mix a dash of Worchestshire sauce and sprinkled some Janes Krazy Mixed-Up Salt on mine. We were both happy.
I make this without the peas. Yummy!!
I added two cans of tuna instead of the one; one just didn't seem like enough for my family. Other than that it was great. Fast and easy to make!
The only reason why I am giving it 4 stars instead of 5 is because I doctored ours up (after reading the other reviews). I used 2 cans of tuna, 1 can of cream of celery soup, and I also added processed American and extra cheddar (we like a lot of cheese). I also put a few bread crumbs on the top before putting it in the oven. It turned out awesome -- my husband and I both loved it. Thanks!
Makes a whole lot. Hope you like leftovers or you are feeding a lot of people. But, it's good.
I really wanted to like this, because I was craving Tuna Casserole. However, our family thought this was very bland, as is, except I used less noodles. We ate it, because it was still edible, but it went down with lots of water. I give it an extra star, because it was definitely done in less than 30 minutes and very minimal clean up, so that's always a plus in my book!! Thanks, anyhow!
I ADDED A LITTLE EXTRA CHEESE TO THE MIXTURE AND PUT IT ALL IN A DISH, THEN ADDED CHEESE AND BREAD CRUMBS TO THE TOP AND BRILED UNTIL GOLDEN BROWN,,,REALLY LIKE THIS AND WILL DEFINETLY MAKE AGAIN.
pretty good and very easy to make...I subbed out some sour cream instead of butter and used fresh, english peas.
Has anyone used canned chicken for thisinstead of the tuna? Sounds like a possible, maybe?
This was great. Much easier than making white sauce (like I used to) so its a keeper. I left out the butter and cheese, added sauteed garlic, carrots and celery and fat free sour cream. It works well with canned chicken too. Use the big can or 2 of the small ones. More if you really like meat.
Very easy to make & everything needed was on hand. I did substitute sour cream( 1/2 cup) for the milk & added garlic powder(1 tsp.). I also used fiesta blend shredded cheese instead of regular. Too easy & my picky kids love it!
For a healthier, yet still delicious version: I used Campbells 98% fat free soup, skim milk, "I Can't Believe It's Not Butter," and Barilla Plus Wlbow Macaroni (has protein and fiber but you can't tell by the taste). I added some garlic and onion powder, black pepper, and saved half the cheese to spread on top of the pasta before I put it in the oven for a few minutes. Also added seasoned bread crumbs prior to baking. I will make this again!
