Reviewed: Nov. 22, 2009

It tastes like classic Tuna Casserole only better better! I ended up using two 5 oz cans of tuna and two 10.75 oz cans of cream of mushroom. I had to substitute ricotta cheese for the cottage cheese because it was what was on hand and added peas to half. I also skipped the butter and and sauteed the onions with a spritz of olive oil.

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Dee

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Reviewed: Aug. 13, 2009

I think this recipe deserves an award. I have despised tuna for as long as I can remember, yet I find myself craving this recipe on a weekly basis. It is SO GOOD!!! I use 1/2 cup butter and saute the onions with a large can of mushrooms (liquid reserved). Then I add 1/2 cup of flour, 1 tsp salt and the other seasonings to make a roux. I add milk to the reserved mushroom juice to make 2 cups and stir into the roux until thick. Then I add the tuna. I only did this because at the time I did not have any soup on hand, but it was so good I have been afraid to make it any other way. Kudos to you, Virginia!!

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Joyful Kitchen

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Reviewed: Mar. 29, 2009

i've made this at least 3 times now and my boyfriend and i love it! i've also tried using swiss cheese as one of the layers (instead of having 2 layers of mozzarella) and it turned out pretty good too!

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skoey

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Reviewed: Feb. 11, 2009

I liked this recipe a lot, but my family loved it! I did substitute 2 cups of medium white sauce made with the onions in the recipe and a can of mushrooms minced, for the cream of mushroom soup. The leftovers reheated nicely and no one complained about having to eat leftovers. This recipe is a nice twist on the old standby, tuna casserole. It's also budget friendly. Will be making it again soon.

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ScreamingBanshee

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Reviewed: Jan. 23, 2009

This was pretty good. I used minced garlic as well as garlic salt. Myself and my children liked it, my husband said , and I quote, "it wasn't bad". I think I will stick to a nice tuna casserole

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Toni D

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Reviewed: Nov. 28, 2008

This recipe is a good way to use up lasagna noodles - I added peas and cooked in a 9 x 13 pan and was generous with the cottage cheese and mozzarella. I put it under the broiler after baking 30 minutes to brown and crisp the top. It made enough for two nights dinner with a salad for a family of four.

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PAMYOUNG11

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Reviewed: Aug. 27, 2008

We really liked this!! I used more cheese-- shredded mozzarella and grated romano and asaigo. The top was beautiful browned-- crunchy on the edges. Nice change from normal tuna casserole. And ingredients are usually around the kitchen-- nothing too unusual.

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S Gibson

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Reviewed: Aug. 24, 2008

I thought this was pretty good, and my husband really liked it. The fish flavor seemed quite strong to me, although that's not necessarily a bad thing. I left out the onion and butter and used onion powder instead. I also made the lasagna in a 9x13 pan so the noodles would fit better. It seems like it would be a pain to trim them down to fit in a smaller pan.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 20, 2008

My boyfriend is a very picky eater and loved this recipe. It was so easy and was just as good the next day warmed up.

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Ashley

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Reviewed: Nov. 17, 2007

It was easy to assemble and tasted okay, but the flavor was too salty for our taste.

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mama_amy

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Reviewed: Jun. 5, 2007

this is a great recipe - especially if you are on a budget. i've substituted ingredients like "cream of celery" if i don't have the cream of mushroom on hand. it all works - tastes great!

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