Reviewed: Oct. 25, 2011

A great dish! Very rich in calories with butter and all the cheese. Made almost as described. Added 1/2 can of carrots an 1/2 can of peas (leftovers) to first layer after noodles. Would just use shredded mozz next time as I needed to add to top layer anyway. Also seaoned cottage chesse with foremntiond spices. My family enjoyed more than I expected. Would have tried the roux version as others have suggested but my family are not big mushroom fans.

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Reviewer:

CATECRUM

Cooking Level: Intermediate

Reviewed: Oct. 13, 2011

I made my own white sauce rather than using mushroom soup...tastes sooo much better. Sauted onion (have also used leek), add to the sauce along with the tuna. Then I saute fresh mushroom and fresh spinach and make a layer with this mixture. Adds some nice green colour and lovely taste as well.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Aug. 4, 2011

It was good; it is what it says it is. I'm not sure I would make it regularly though. Maybe I'm not enough of a tuna lover or maybe the layering versus using noodles just creates extra work. Do sprinkle breadcrumbs on top; adds a nice crunch! I normally hate cottage cheese but cooking it here seems to make it edible.

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Reviewer:

BatikWindmillTurban

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Mar. 13, 2011

It was ok... I think I will stick with just the normal tuna and noodle.

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4 users found this review helpful

Reviewer:

emmascookin

Reviewed: Aug. 28, 2010

I'm on the fence with this one. The flavor was good but I'm not sure I will make it again.

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5 users found this review helpful

Reviewer:

Mary

Reviewed: Feb. 25, 2010

I added fresh sliced mushrooms to the onions when sauteeing, just to make it a bit "meatier" I really enjoyed this dish, and it was quick and easy to make after working all day. I used low sodium tuna, low fat cream of mushroom soup, 1% cottage cheese and low fat mozzarella cheese to make this a 'clean eating' meal, and even after doing all of these healthy changes, it still tasted amazing! I dont feel I sacrificed the flavor at all. A new favorite, will definitely make again!

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8 users found this review helpful

Reviewer:

erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

Reviewed: Feb. 22, 2010

A tasty and economical dish. Based on previous reviews, I did make a few changes though . First I sautéed the onion along with a 10 ounce tin of drained mushrooms and 2 cloves of minced garlic. Stirred in 2 cans of cream of mushroom soup, undiluted, ½ cup milk, ½ teaspoon dried oregano and basil, and pepper. The reason for increasing the soup was because I planned to use oven ready lasagne noodles which absorb quite a bit of the liquid. Before adding the tuna, I ladled enough of this mixture to cover the bottom of a greased 9 x 13 pan. Then assembled the lasagne according to the directions. Baking time was approximately 50 – 55 minutes at 350*. I will definitely make the dish again, but would use fresh rather than the canned mushrooms plus a variety of coloured bell peppers. Thank you for the recipe Virginia!

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Reviewer:

Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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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Reviewer:

Dee

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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Reviewer:

Joyful Kitchen

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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4 users found this review helpful