Tuna Noodle... HELP

I haven't made this in years since my kids were young, but once I put in some cream cheese, and it was awesome!! About a half of a big block. Anyway, I continued to make it that way until they decided that they hated pasta with tuna.
Oh and for the bread crumbs, I used to tear apart some bread, and dip it in melted butter, and layer it on top of the tuna casserole before I baked it, butter side up. It will get all crispy and yummy!

I don't like warm tuna....& that's because my gma made the BEST tuna salad. Her recipe is popular....many years later!

mac noodles
mayo, Miracle Whip (I use fat-free)
can of peas, drained (or use frozen & cook/drain them 1st)
pickle relish
S&P (to taste)
& a large can of tuna, drained.

No measurements on the ingredients. I just add enough mayo to completely moisten the salad. I also add more tuna if feeding more than 4. Oh, & I usually use a 16oz box of noodles. Makes a big batch! You will need to add more mayo the next day....& this keeps for a couple of days. I have served it in tomato cups, cantaloupe wedges, & with really good crackers (for the non-diabetics). Yummmm.

Here is my warm recipe:
1 can tuna
1 can cream of celery soup.
1tsp onion pwder
1 tsp each salt and pepper
8 oz chedder cheese
mix this all together then crumble crackers on top

my cold recipe
boil 1 box of shell macaroni then add 1 jar marzatti slaw dressing, 1 can tuna, 1 peeled and diced cucumber, 1 large diced tomato. mix and chill.

One can of tuna in oil (I don't drain the oil.)

1/2 cup diced onions
Macaroni or shells, cooked
one jar alfredo sauce
one clove crushed garlic

I cook the noodles and add the onions in the last minute or two of cooking. Drain.

I shred the tuna and pour the shredded tuna and oil on the pasta, add the garlic and alfredo sauce and stir. Add shredded cheese if desired. Serve.

Love it. Good luck to you and yours.

My husband doesn't eat tuna. When I do make it, I add tuna to Lipton Butter Noodles & sauce. Pretty plain, but yummy.

Don't know if this is "new". I sprinkle french fried onions on it. Yum!!!

I don't know what your regular thing is but here is what we do

2 cans white tuna (the regular size not huge ones)
1 large can cream of mushroom soup
1and 1/2 cup milk or cream
2 cups of frozen peas or frozen corn
noodles (I like the rotini noodles)
1 and 1/2 cup of shredded american cheese or cheddar
2 cups crushed ritz crackers

make noodles according to directions drain and pour into baking dish
in small sauce pan mix up soup, cream and frozen peas cook til bubbling. add in peas or corn. last add in the drained tuna. mix it up well pour over the noodles. bake covered for about 1/2 hour. pull out and layer shredded cheese and bake another 10 minutes or so. layer crused crackers over the top and bake 10 more minutes or until crackers are heated thru and crispy. my kids love this.

Rachael Ray had a tuna noodle casserole on her show a while back that was a spruced up version. I think she may have had a beschamel sauce instead of cream of whatever soup and I know she topped it with panko crumbs. If I find it I'll come back and post the recipe.

Found it: http://www.rachaelray.com/recipe.php?recipe_id=4216

If it were me I would also add some kind of green veggie, asparagus or brocolli.

I do 3 cans of tuna, 2 cans of cream of chicken soup-layer that with the cooked noodles. Then I put mozzarella cheese on top and bake until cheese is melted. mmmmmmmmmm....think I am hungry now.