This is a take on the Tuna Noodle Casserole my mom used to bake my brother and I when we were kids. It was the first meal I ever cooked for myself (when I was in college). Being lazy, impatient and hungry, I figured why bake it? The cheese must be extra sharp...mild or sharp just don't cut it. This recipe is so easily adaptable. Really like tuna? Use a bigger can. Don't like tuna? Use shredded chicken. Have brocoli you need to use? Use brocoli. It's definitely not low-cal, but it is quick and tasty comfort food! -- posted by Mrs Goodall

I always used to eat my tuna with just plain old mirclewhip. This is my new favorite way. I love it in a pita pocket! -- posted by kaitlin #2

My grandson will not eat tuna unless I make it. He says I make the best ever tuna and that is where I got the name. -- posted by Chef GAT

I know it’s a long name, but it’s descriptive. The Good News - my DH loves tuna salad. The Bad News - he devours it faster than I can make a batch of std tuna salad. So I found this way to extend the “refrigerator life” of our tuna salad & he likes it better! Despite the expanded bulk, you don’t lose the tuna flavor. This makes a good tuna melt too, but he’s always impatient & slathers it on wheat bread. Enjoy! -- posted by twissis

A nice variation on the mayo based tuna salads, this has a nice vinagrette flavor and its so good! -- posted by Meghan

A delightful change from the usual tuna salad sandwich. Recipe source - Homemakers Magazine. -- posted by Elly in Canada

This is the tastiest tuna casserole that I have ever had. Its sure to please everyone. -- posted by Jackiemumof3

This tastes like summer. The salty tuna, the bitter Radicchio... the sweet summer tomatoes and the sour from vinegar. Perfectly balanced. -- posted by TooAllergic

This recipe was printed in Penzeys One first issue. It is a deliciously different tuna salad. This goes great on a pita, with crackers or on a bed of salad greens. -- posted by PaulaG

Remember when they sold tuna pot pie along with the other pot pies. I can't find any now. I use #151305 Vintage Cold Box Biscuits for the top and bottom. -- posted by Montana Heart Song