73 Reviews

My family said this is another keeper. I only changes I made to this was the following: 1 1/2 cups of frozen vegetables and 12 ounces of tuna.

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Charlotte J October 25, 2001

Yummy, just like mom used to make. I used frozen peas instead of canned veggies, and it came out great!!

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AngelaB June 14, 2001

Really enjoyed this recipe, the cheese chunks gave it an awesome flavour...I used frozen peas also. Will definitely make it again. =)

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Evie* September 21, 2001

I make this recipe exactly as directed except I used chunks of Velveeta cheese (all I had on hand). The casserole came out moist, and not dry at all. We really enjoyed this nostalgic recipe. I will definately use it again. Thanks for sharing it.

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Miss Annie January 10, 2003

A great casserole, I used Albacore tuna and replaced half of the vegatables with chopped white mushrooms also used half and half insted of milk. Results were great, had a compliment from one guest "Best tuna and noodle casserole I have ever eaten." Will make this again for sure.

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John Fellers April 20, 2002

I made some modifications but essentially kept to the recipe as much as possible. Changes I made included: 12 oz. can tuna, 12 oz. bag of noodles (No Yolk), 2 cans cream of celery soup, 6.5 oz can of mushroom pieces (chopped these up), 1/2 c. shredded colby/cheddar blend instead of cubed cheese (halved because DH isn't a major cheese fan), 1/2 c. frozen chopped onions, 1 c. frozen mixed veggies, and no chopped celery (didn't have it on hand). I didn't cook the onions or veggies beforehand because I figured 30 minutes in the oven would take care of it. I also did not increase the mayo amount despite larger amounts of other ingredients because of the fat. I did season with black pepper, garlic powder, and celery salt. This gave me enough mixture for two smallish casseroles (perfect for just 2), so I was able to make one and freeze one (cooked my noodles only to al dente so they wouldn't go to mush). The one I baked, I added a buttered cracker crumb topping to. For those of you who are having trouble with it turning out dry, try covering it with foil for most of the cooking time to avoid cooking out the liquid. This is a delicious casserole, and next time I will try it with one can of cream of mushroom soup and one can cream of celery, and frozen peas instead of mixed veggies. A big bonus is that it can be frozen. Thanks Judith!

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Sigma28 January 09, 2010

This recipe has made me famous among my friends. I use a can of peas instead of veg-all and I reduce the amount of noodles, but it's delicious! Be careful about the cheddar you use. Try to use a less oily cheese - my boyfriend took over cooking duties and used Cracker Barrel cheese and we, um, didn't feel so well later on! I also sprinkle lightly with breadcrumbs as suggested. Thanks so much for this recipe!

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Annelotte September 14, 2010

Easy and delicious! I used a bag of mixed veggies and added a little dried dill before baking. Very tasty. Next time, will try to use more tuna!

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SharonChen January 28, 2015

Very good. An old recipe that I'd forgotten. Very amenable to "on-hand" cooking. Had to use American cheese - added a little lemon juice and used McCormick Salad Seasoning, chopped water-chestnuts instead of celery, used whole milk (added extra for extra can of tuna, etc), sauteed onions in a bit of olive oil. Mixed thawed, drained peas with slightly under-cooked and rinsed noodles and seasoned. Mixed rest of casserole and seasoned to taste and balanced with lemon. Combined them and put into 2 prepared covered casserole dishes. Cooked till bubbly and topped with canned fried onions, Baked uncovered till onions were browned. Cool 5 min. Easy.

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myomymary December 28, 2013

Yum!! But i used...2 5 oz. cans of tuna...one small can of peas instead of mixed veggies, added a small can of mushrooms, and omitted the cheese...baked 20 minutes covered, then crumbled on some potato chips and baked uncovered 30 minutes longer...Delish!!

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beachbrat927 December 15, 2012
Tuna Noodle Casserole