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This was very good! I used a bit more of pepper and onion salt to taste after it was cooked because it was quite bland before it was put in the oven. I also added a cup of frozen peas. Thanks so much for the recipe chia ; )
This is a very good base recipe, although it was a little bland for our tastes so I'd probably add something next time to give it a little more flavor. I used Imagine creamy mushroom soup in place of the cream soup and milk to make it dairy-free, and sprinkled Baked Lays over the top. The potato chips gave it a nice crunch. Thanks for an easy weeknight meal!
This tuna casserole gets high ratings all around. I loved the ease and quick preparation. As much as I hate to make changes on a first time preparation, I will list my changes here. I used one 6 oz. can of chunk light tuna, one 6 oz. can of albacore tuna, one 10-1/2 oz. cans each of cream of mushroom/chicken combination soup, 1 10-1/2 oz. can of cream of celery soup and used 2 soup cans of lowfat milk. I also added about a cup of canned sweet peas. Because I didn't have any potato chips on hand, I made a bread crumb topping by shredding day-old bread and mixed with 3 T. of melted margarine, which I then sprinkled over the top of the casserole. This worked out very well. The reason for the increased amount of soup/milk mixture is my fault since I added more farfalle pasta to the tuna/soup/milk mixture than was called for, therefore, I needed more liquid. I baked the casserole in a 3 quart casserole dish and, with my additional ingredients, it probably would serve 8. In any case, this is such a good casserole and kid friendly to boot. I'll definately keep this in my file of recipes to make again. Next time I make this, I may add some sour cream and a bit of cheese to punch it up a bit. Very good. Thank you chia for sharing!