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Great recipe! A double recipe is perfect for a 9 x 13 pan. I sauteed the onion and celery a bit before adding it, and used the monterey jack/colby shredded cheese blend. For noodles, I used the Pennsylvania Dutch thin kluski egg noodles. Don't be afraid to substitute low-fat ingredients -- I used low-fat mayo, skim milk and low-fat cheese, and it still tastes delicious. Thanks for the great recipe!
Made this casserole for supper tonight with a few twists. Added a can of drained peas to casserole and added 2 cups of crushed potato chips mixed with a cup of cheddar cheese to the top for the last 20 minutes of bake time. Excellent! We all loved it. Saved to my recipe box.
Oh my goodness. This is the best tuna and noodles I have ever had. I have always just "dumped" ingredients into my casserole. But following this recipe made it wonderful. I think the mayo makes a world of difference. Its rich and creamy. We will use your recipe often, cheap and easy to throw together. Thank you for sharing this yummy dish with us.
So here's the deal: Honestly, I'm new to tuna in general, and have never actually had a tuna casserole. But for a first time, I'm hooked! I did notice, my casserole came out very watery, and I had to cook it on 275 for another 10 minutes, which left half cooked, and the other half a but watery. Most likely because of the fact my oven is close to 40 years old, and I live in Denver (high altitude). When I vmake this again, I'll try adding a little flour to thicken it up.
This is truly delicious. I used the basic recipe as a guide, omitting the celery ( because I hate it EXCEPT in cold salads like tuna, chicken & shrimp etc). I made it super easy using frozen chopped onion and quickly roasted some mushrooms with butter & sherry. Sherry was my secret ingredient adding it liberally in the casserole mix too. <br/>I made a huge batch, intending to freeze some for later. Needless to say, my husband polished off the casserole, as well as defrosting and eating the entire frozen one too! This all occurred within 24 hours people!<br/>So many tuna noodle casseroles can be dry, the mayonnaise & milk made this one delicious and super moist. Do not omit it. I used seasoned panko and French's crispy onions for the topping- CRAZY GOOD!!!!!<br/>Don't forget frozen peas too.<br/>This is a keeper.
A more flavorful version of a childhood favorite! My husband liked it and had three servings (although he will eat almost anything) but the one that sealed the deal is our 7 year old who swears she HATES both mayo and tuna - she "hates" it so much she had two servings! LOL I did make a few changes - used cream of celery soup instead of cream of chicken, added sauted garlic along with the onions, added both mozzarella and cheddar to the mixture, a can of baby peas and topped with additional mild cheddar along with the potato chips.
Truly the best tuna casserole I have ever had! I did make a few changes, too, substituting cream of celery and cream of mushroom soups, sautéing onions, garlic, and celery before adding it to the mixture, adding red pepper flakes, fresh Parmesan cheese, and red pepper flakes. Then I topped the cheddar cheese with French-fried onions. It was amazing!
Nothing else to say except it is the best tuna noodle casserole ever! Didn't have celery but had cream of celery soup and it worked just fine. Next time I will have fresh celery. Wow! And I am the original lover of this dish. Tastes like my mama made but didn't know what she put in hers, now I know.
Very very good! I did exactly what the recipe states, only added more cheese on top right before setting my baking dish in the oven. The flavor was excellent!!! Will be making this again for sure! Thanks for posting!
Best tuna noodle casserole I have ever had. I will make this again for sure