Reviewed: Apr. 18, 2008

Quick and easy supper; tasty, too. Hubby has requested an encore performance, so it must be good!

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MATURTLE

Cooking Level: Intermediate

Home Town: Holliston, Massachusetts, USA

Living In: Union, Maine, USA

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Reviewed: Apr. 17, 2008

I think the taste of this dish depends on the quality of your alfredo sauce. I opted for a frozen/fresh version, and we were pleased with this. Fast, hurray!!! I was skeptical, but the herbs WERE good in this! I used a few cloves of fresh pressed garlic instead of the powder, lightly sauteed, and FROZEN peas (1/2 lb). I thought the addition of sundried tomato pieces (even just the oil!) made it FANTASTIC!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 17, 2008

This was good.Next time I will put more tuna and maybe a smaller noodle like macaroni or shell.

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Thelma Diekfuss

Cooking Level: Intermediate

Home Town: Rumford, Maine, USA

Living In: Zephyrhills, Florida, USA

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Reviewed: Apr. 14, 2008

This is very easy to make will make it again good recipe to make when short on time will make it again

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Linda

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Reviewed: Apr. 9, 2008

so quick and easy! i used 8oz cooked whole wheat spaghetti with 1 can tuna, 1/2 can peas and 1/2 jar light alfredo sauce. my boyfriend ate almost all of it! we thought it tasted great.

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torie

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

Quantities were off. I'd use less peas, maybe 1/2 cup, less oregano and more tuna...two cans. Otherwise very tasty!

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Gweb8

Cooking Level: Beginning

Home Town: Perkasie, Pennsylvania, USA

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Reviewed: Mar. 31, 2008

Good start-try variations-less peas-try other additions

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Anita

Cooking Level: Intermediate

Living In: Lexington, Tennessee, USA

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Reviewed: Mar. 25, 2008

This recipe was great. My 5 year old LOVES anything with Alfredo sauce in it so I figured I'd give it a whirl. She ate 2 helpings and honestly, I don't think she knew the Tuna was in there! This makes a great weeknight quick meal & I'll make it again for sure!

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Julsie

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Reviewed: Mar. 19, 2008

I didn't care much for this recipe. Tasted bland to me.

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Christina M.

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Reviewed: Mar. 19, 2008

Nothing special. I doubled the recipe so we'd have leftovers. Seemed a bit dry. Probably won't make it again.

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Sue N.

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Reviewed: Mar. 18, 2008

It was okay. I used this as the basis for my own tuna pasta casserole. Added a can of crab meat and mushrooms. Used Italian Bread Crumbs as a topping before baking it at 390 degree. Served this with an Italian salad with avocado. (Next time I will add salmon and call it "Seafood Pasta Casserole")

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Ethlyn's Daughter

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Mar. 17, 2008

We used frozen peas, so it took a little longer to cook. I would say to use about a quarter to a third less peas, unless you really really like peas. They were a little overwhelming.

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Gonzo

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Mar. 16, 2008

This was good, not great. It lacked a little in the higher taste category. My family did like it, though. Good alternate for regular tuna casserole.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Mar. 14, 2008

Yummy! You must use the alfredo sauce receipe from this site with the pasta - you won't regret it. I used mixed veggies instead of green peas.

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Mar. 14, 2008

Gets good marks for ease of prep, low cost of meal but not high on the flavour scale. Don't think I'd do this one again.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 13, 2008

This was great, quick, easy and still good reheated. In other words, everything you want in a weeknight dinner. I did add a good amount of grated parmesean cheese to the jar sauce as I don't like the odd taste in store-bought alfredos, but other than that, I wouldn't change a thing.

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cookie

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Potomac Falls, Virginia, USA

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Reviewed: Mar. 12, 2008

I made this exactly as stated, very easy and tasty! I'm going to make this again and maybe try chicken or crab instead of the tuna.

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Tracie

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Reviewed: Mar. 12, 2008

This was a quick and easy weeknight meal, and really great comfort food! I subbed in rotini and frozen peas, since it's easier to eat than fettuccini and canned peas gross me out. I drained the pasta overtop the peas so that they'd defrost but not really cook, and added it to the sauce. Also threw in a handful of chopped bell pepper and onion I've been trying to get rid of and it added a little color. I'm not sure where the time of 35 minutes came from...it took me about 5 to chop the extra veggies while waiting for the water to boil, 10 to cook the noodles, and another 5 to heat up the sauce and throw everything together. I will definitely make this again.

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Mar. 12, 2008

Very tasty and easy. I used the sun-dried tomato alfredo sauce and halved the spices. Next time I'll try the plain alfredo.

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cookingforfun

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Mar. 11, 2008

Because my family likes a crunchy topping on tuna casserole, I added 1/2 cup of half & half to the mix so I could bake it for twenty minutes with toasted Italian bread crumbs on top. I also broke my raw noodles into two inch size pieces (this I do inside a gallon plastic bag so the hard pasta doesn't scatter), so that the dish was easier to eat. It was very good and easy to prepare.

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