Lots of work, but worth every minute. I used half and half instead of heavy cream, and it was still very flavorful. My only word of caution is to use a mesh strainer--or better yet, cheese cloth in the mesh strainer. Don't try to use only cheese cloth to strain, because it has a hard time holding up to the thickness of the sauce. Lacking a mesh strainer, as an emergency fix I put my cheesecloth into a colander and strained it that way.

Reviewed On: Jan. 4, 2011

The best tuna noodle casserole I've ever made. I was a little skeptical about the use of mayo, mustard and sour cream, but we really liked it and it was much easier than making a homemade cream sauce. I made it with whole grain noodles and a no-drain packet of albacore tuna, and cheddar instead of Jack cheese. I also tossed in some sliced fresh mushrooms with the zucchini. I forgot the tomato at the end, but we didn't miss it. I recommend preparing everything exactly as instructed--don't cook the onion and celery beforehand because they don't need it. The celery came out a little on the crunchy side, but that little bit of cruch is a nice contrast with the otherwise soft, creamy casserole. Definitely will make this again!

Reviewed On: Dec. 3, 2010

This is a great sauce. I made it to go with some pulled pork sandwiches. Although I had to tweak the ingredients a bit based on what I had in my pantry, it still turned out great.

Reviewed On: Jul. 3, 2010