Tuna Noodle Casserole

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

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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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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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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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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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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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Used Cream of Chicken instead of Cream of Celery, since that is what I had. Also used elbows instead of egg noodles. Not exciting, but not bad, and everyone ate it.

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My husband has been asking for tuna noodle casserole for a long time. I have made a few but not to his liking. After he had tasted this recipe I am not allowed to make any other tuna noodle casserole. He loved it as did I . Thanks for the post

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Deeelicious!

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This is a really great base recipe and it has become a staple in my household, though I found it to be a little bland. Adding two or three teaspoons of cumin, a couple cloves of minced garlic, and some extra salt and pepper makes it absolutely scrumptious! Thanks for posting Judith!

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i too added alot more tuna... used the one in the packages... also used soy cheese as i was making this for a kosher family... also, added a spritz of sherry at the end... neat flavor ....thanks so much Judith... we have a fave here!

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I’d never made tuna casserole before I tried this recipe and I’m glad this is the one I picked! I've made it with both cream of chicken and cream of celery soup and both ways were delicious. I’ve also tried adding water chestnut for some extra crunch. Like some of the other cooks here, I did a bread crumb topping as well. Frankly, you just can’t go wrong with this one! Plus, tomorrow I get to take some to work for lunch. Thanks so much for posting, Judith.

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Very tasty base to this casserole, I added three times the tuna! Was great.

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Yummy! I had to make a few substitutions because I am allergic to celery, and because I used ingredients I had on hand, but it was great! I think the cheese and the mayo are the key ingredients. The changes I made were whole wheat macaroni, cream of mushroom soup, some mozza cheese as well as cheddar, frozen peas and corn and fresh mushrooms. It was delicious! Thanks for the recipe!

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Excellent comfort food! I used 12 oz tuna and chopped carrots instead of Veg All, but otherwise just followed recipe. I will make this again for sure.

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This is a great recipe! Since my boyfriend and I don't like onions, I substituted the onion for a clove of minced garlic. I also took the review suggestions and used frozen mixed veggies and a 12oz. can of tuna. I will definitely make this again. Thanks.

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We really liked this casserole. I've made tuna noodles before but I think the mayo in this really adds to this. Thank you for sharing.

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This was good. I made substitutions the next time I made it. I used two boxes as shells and cheese, doubled the tuna, and added a tablespoon of Jamaica-me-crazy seasoning. I skipped the mayo entirely. Delicious!

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This was disappointing. Very bland. The pros were that it was easy and had perfect texture and presentation. Way too many vegetables (I used frozen peas) that overpowered the flavor (and I even used less that called for). We needed to add much more cheese, lots of salt & pepper, hot sauce and it was still just ok. I would use this as a very basic recipe and triple the cheese, add salt, pepper, hot sauce, a can of pimientos and skip the veggies other than the onion.

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