Great recipe. Very simple and very tasty. I've been making it for several years now and love it. Have tried variations using broccoli instead of peas and much more mushrooms. Just tonight I added some dijon mustard to the milk mixture and that added a delicious little zip. I'm going to do that from now on.
I've been making the classic tuna casserole -- tuna, noodles, peas, cream of mushroom soup, etc. -- for years. But this is now going to be my go-to version. This was really yummy. I'm looking forward to trying some variations -- thinking of adding some spinach, which I love, and/or some other veggies. I used elbow macaroni instead of noodles. Don't think it matters what form of pasta you use as long. I also substituted panko for breadcrumbs, which I'm doing a lot lately.
This is a recipe I have been making since it was printed in 1995. It has a good flavor with a little crunch. My kids like the topping. It is a family favorite!
My husband made his version of tuna noodle casserole when we were first engaged 19 years ago. I had never had it before and wanted to love it, but couldn't help thinking why anyone would want to eat warm, canned tuna. When I found this recipe in Cooking Light I thought I would surprise him with this newer and lighter version, and even he had to admit it was a better recipe than his. I'm still not a huge fan, but I make it once or twice a year just to keep my man happy!