By Mommy Diva on December 06, 2006
Photo by Andi of Longmeadow Farm
Photo by Andi of Longmeadow Farm
"This is one of my family's favorite quick work night meals - I used to make this as a teen for my folks and have continued with my family. My kids (and hubby) request this one!! Fun ways to change it up are to bake crescent rolls in a ball/roll filled with cheese on top of the casserole (I like to start them out first so the bottoms cook a bit first), or top the casserole with fried onions, crushed potato chips (a great use for those old chips in the cupboard), etc. I modify the amounts depending on what I have in the pantry - but it is always great!!!"
Serving Size: 1 (476 g)
Servings Per Recipe: 6
"This was very good. It is very easy to make and went together quickly. I cut the recipe in half and added crushed parmesan and garlic potato chips to the top. This will definitely be made again as I usually have all the ingredients on hand. Made and reviewed for ZWT4. Thanks for posting Mommy Diva."
"I found this recipe when I didn't have milk to use for any of the more popular recipes. It was great! I wasn't sure if I was supposed to make the Cream of Mushroom soup first according to the directions on the can, so I ended up splitting the difference and adding about half the amount of water that would normally be used the make the soup. It was just about right. I plan to use this recipe again next time I make tuna casserole. It was very easy too."
"I decided to try this recipee in hopes that my taste buds had matured over the years. My husband wasn't too thrilled about my dinner choice either. It was pretty good for tuna casserole but I don't think we will ever be fans of the dish. Still, if someone was every looking for a tuna casserole recipe I would point them in this direction."
"Good basic recipe. This was a bit dry but I will add a little milk next time and that should fix it up :) Thanks!"
"WOW! This was amazing..it does make a HUGE casserole but I'm sure it's even better reheated. I used 3 - 10 3/4 oz cans of cream of mushroom soup and followed the directions exactly...I guess I did forget to use salt and pepper but that can be added to suit your taste at the table. My DH and BIL both loved it. Thank you for our only tuna casserole recipe...no more Tuna Helper for us!!!!! :)"
"I was in the middle of putting this together for lunch today and realized I only had 2 - 10.5 ounce cans of cream/mushroom soup. I added a 10.5 ounce can of cream of chicken soup and about 8 ounces of milk to the mix because I wanted to make sure the casserole wasn't dry. I also added canned, fried onions on top to add some crunch. This recipe was delicous and so, so creamy. It makes a TON!! Next time, I am going to cut it down as we are going to have lots of leftovers. Thanks, Mommy D~"
"Oh my god, how can something so simple taste so amazing! Have made this several times for my family. The only things I changed were I used a can of sweetcorn instead of frozen peas, and I just used grated mature cheddar cheese. This has become a family favourite. Thank you sooooo much :o)"
"This casserole is a pound of cheesy goodness! I'm glad I used Healthy Low Fat soup. I did 3 things different, I added about 1-2 teaspoons of dried onions and about 1/2 to 3/4 cup of milk. The last thing was to use 2- 10.5 ounce cans of soup. I thought 46 ounces of cream soup would be a real over kill and I don't think I've ever seen them come in a 26 ounce can. So I wonder if that is a miss type. Anyway, we really did enjoy this fast to make dish. Made for *Beverage Tag* game 2008"
"This was really good and easy to make. I followed the recipe as written other then I used egg noodles instead of rotini pasta. This was good and cheesy. I also used a can of peas instead of frozen as I am not a fan of frozen veggies. Will be making more often."
"At last I have found IT! After a lifelong search for the perfect tuna casserole, yours fits the bill. Cut back a bit on the cheese (that's a lot of cheese!) and put the onion rings on top. Enough there for a hungry Siberian army, so will cut in half next time. Thanks Moma D for making my day."
"Even though it is extremely hot here, tonight we had a hankering for a comfort meal. I can use my smaller toaster/rotisserie oven so it doesn't heat the whole kitchen up. I had everything on hand except for mushroom soup. I used Cream of Celery soup and added sliced mushrooms in place. Just as delicious as you could get. This was yummy delicious goodness, with the cheese, rotini pasta, peas, and tuna. I used French's Onion Rings on top, and put them on the last 5 minutes. Also on top I threw a big fat tomato wedge, cut in half, sprinkled with mozzarella cheese (have to lots of tomatoes up!) This is a five star and then some, my changes were only because I wanted to use more "stuff" up, not because the recipe needed it, it is a ten star on it's own! :) Thank you so very Mommy Diva! Will keep this and make all through the winter too. :)"
"Easy to make without having to worry about not having "special" ingredients on hand for it. Most of what I needed to make this I already had on hand so I gave it a shot, about had to hide it from my kids so I could try some before it was all gone. Great recipe!!!!"
"I made this dish with leftover turkey...it was great! I also didn't have kraft's four cheese blend but I did have a cheddar & monterey jack blend so I used that as well. I also topped it off with some breadcrumbs. Thanks!"