This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.
I made this last night and it was delicious. Used a prior reviewer’s suggestion and made it in a round 2-qt casserole dish instead of a 9×13-inch pan, to avoid having a dry casserole (other than that I followed the recipe exactly). Like previous reviewers have commented, it was just a tad on the dry side. Wasn’t so dry that my fiance and I didn’t enjoy eating it (it was really tasty!), but could use about half a can more soup. I used red onions which made for a colorful dish. I will definitely be making this again – it’s a keeper – but next time I’m going to add 1/2 can more soup to it.
Very Good! I usually just “wing it” when it comes to making tuna casserole, but there is a first time for everything, and I actually followed a recipe this time! As other reviewers stated, I too added some milk to make it more creamy. I then added about a 1/4 cup of miracle whip as well for a little zip, then I did my usual doctoring with onion and garlic powders. Instead of using potatoe chips on top I used crushed crackers that I pulsed a few times in the food processor with some melted garlic butter. The end reult was a very yummy tuna casserole.
I ENJOYED THIS TUNA CASSEROLE. I PREPARED IT FOR MY MOTHER AND I AND IT WAS ENOUGH FOR AT LEAST 6 PEOPLE. AFTER READING THE REVIEWS ABOUT THE CASSEROLE BEING DRY AND BLAND, I MADE SOME ADJUSTMENTS. I USED A FAMILY SIZE CAN CREAM OF MUSHROOM SOUP, I PUT A LITTLE EXTRA SALT IN THE BOILING WATER THAT I COOKED THE NOODLES. I MELTED 1.5 STICKS OF BUTTER IN A SAUCEPAN AND SAUTED MY ONIONS BECAUSE I DID NOT THINK 20 MINUTES WOULD GET THEM AS TENDER AS I PREFER. OF COURSE, I ADDED THAT BUTTER TO THE MAKING OF THE CASSEROLE AS WELL. I INCREASED THE AMOUNT OF ONION CALLED FOR IN THE RECIPE TO HALF OF A LARGE ONION. I USED SHARP CHEDDAR CHEESE AS WELL FOR ADDED FLAVOR. I INCORPORATED ALL THE CHEESE INTO THE CASSEROLE AND JUST USED CRUSHED POTATO CHIPS ON TOP. I DID NOT DRAIN THE TUNA, I USED THE JUICE AS WELL TO HELP WITH THE BLAND TASTE THAT WAS MENTIONED IN SEVERAL REVIEWS. I REDUCED THE OVEN TEMP TO 350 DEGREES AS WELL TO KEEP THE CASSEROLE FROM DRYING OUT AS MUCH. THE RESULT WAS EXCELENT!!!
I’m not a big fan of Tuna casserole but I gave this one a try, with a few modifications it came out a 5 star recipe. My father in law told my mother in law to step aside and let me cook it from now on. He told everyone it’s the best F’n Tuna casserole he’s ever had…. I guess that about sums it up : ) This is what i changed, I seasoned the mixture with johnnys, I did NOT add mushrooms, I used one can of cream of mushroom and one can of cream of celery, i sauteed the onions in a little bit of butter and also some celery, I added some canned corn in addition to the peas and more cheese to the mixture than it calls for. Best I have ever had.
Ingredients
1 (16 oz) package egg noodles
1 (6 oz) can tuna, liquid removed
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It was good. I would suggest, however, that you mix all the cheese in the casserole as it dries out to quickly on the top. Also, I used crushed herb flavored pretzels mixed with seasoned croutons instead of the potato chips and it was fabulous.
This is by far the best tuna casserole I’ve had, and as easy as the classic. I often substitute canned salmon for tuna, or use canned asparagus as the main veggie. YUM!
I am not a huge fan of tuna casserole. It is always so boring, but this recipe is a great start. With a few modifications, it came it fantastic! I used 8oz of noodles instead of 12, which helped keep the dish from drying out in the oven. My family really likes onion, so I used about half of a sweet yellow, roughly chopped. I also added 1/2c sour cream and 1/4 milk to the mix. I didn’t have any chips so I just used cheese as a topping, but french fried onions would be great on top. Baked in a 2qt round casserole dish for about 25 minutes at 350. You don’t have to bake at such a high temperature since everything is already cooked. You only need to thaw the peas and warm the dish. With these alterations, the casserole came out moist and delicious. My husband ate about half of it in one sitting and it makes great leftovers too! We will be having this again!
Ingredients
1 (16 oz) package egg noodles
1 (6 oz) can tuna, liquid removed
1 (10.75 oz) can Campbell’s condensed cream of mushroom soup
1 (10 oz) package Bird’s Eye frozen green peas, defrosted
1/4 cup milk
1/4 cup butter
1 cup Kraft cheddar cheese, shredded
Instructions
Boil a large pot of lightly salted water, then add the pasta. Cook until ‘al dente‘. In the final 3 minutes of cooking, add the peas; drain.
In the same pot, melt the butter over a medium heat. Now, stir in the tuna, mushroom soup, milk, and cheese. Mix well until the cheese is melted, and the mixture becomes smooth. Add the pasta and peas and stir until evenly coated
Source : allrecipes.com