I've made quite a few adjustments to this recipe and my family keeps requesting this, so I guess they're working. I've tripled the amount of mushrooms and omitted the peas. Next,I used only one cup of skim milk to the roux then I've added half of the cheese to the roux, right before I add the tuna and mushroom mixture. I added in a cup of sour cream instead of the second cup milk. Finally, I've used townhouse crackers for the topping because they are buttery, allowing me to cut down the butter in the topping. I used extra-sharp cheddar for the cheese. The casserole comes out creamy, but not heavy, chunky with mushrooms, and savory with the sour cream. This is a winner in my book!

Reviewed On: Oct. 21, 2009

I love this recipe. I have used cubed boneless skinless chicken breast and also thighs, skinless, but with the bone. Both are very good, but I think the thighs are much juicier and have more flavor. I also added a cup of peas just as the sauce was thickening,so they were not over cooked. You really can't beat how easy this is.

Reviewed On: Oct. 15, 2009

This was really good. I didn't have pearl onions, so I used a medium onion, roughly chopped. I also didn't have any wine, I replaced the wine and the water with chicken stock. I used 2 portobella mushrooms,roughly chopped (it was way over a 1/2 cup, but they cook down a lot). This is a very rich recipe, so I would suggest cutting the butter to about half. If it is still too rich, I would suggest cutting the cheese at the end to about a 1/4 cup.

Reviewed On: Oct. 15, 2009