Reviewed: Mar. 12, 2010

This was really good - I opened the freezer and discovered I didn't have any peas -oops - but it was great anyway. I used an alfredo sauce with mushrooms.

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Reviewer:

Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

Reviewed: Mar. 11, 2010

I have also put potato chips on top before baking.

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Reviewer:

RonAl5

Home Town: Carmi, Illinois, USA

Living In: Vidor, Texas, USA

Reviewed: Mar. 11, 2010

To those who thought the recipe was tasteless.....consider this possibility! GARLIC! FRESH GARLIC. But saute it with onion to reduce the heat before you add to the sauce. Garlic cures EVERYTHING. One other suggestion: a little chili pepper, fresh/dried, whatever. Matchstick sweet red pepper for color along with the peas. Mushrooms? For sure! And fresh basil. Wine recommendation: Light body pinot noir, off dry riesling, sauvignon blanc. But not the high acid New Zealand type.

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Reviewer:

the connasewer

Reviewed: Mar. 11, 2010

This is really good. I didn't give it 5 stars because I changed the recipe a bit. I'n not a fan of can tuna in pastas or casseroles so I used some blackened seared tuna chopped up and also added some minced roasted garleice and a pinc of salt. I topped off the recipe with parmesan cheese and 1/2 tsp of fresh lemon juice. This was yummy!!! My family loves this. A great lenten meal that very hearty and filling. I also made this another time using smoked salmon. Just as good.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Mar. 11, 2010

I must make BIG meals because I use at least 2 jars of sauce, 1/2 brick VELVETA cheese, frozen peas & corn and a whole box of pasta (usually penne). No other seasonings... maybe a spoonfull of sour cream. I also use the baked chicken at Costco sometimes - just tear it into small pieces. Family loves it!

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Reviewer:

Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 6, 2010

Yummy, yummy, yummy!!! And easy, too. I also tried cream of mushroom soup as one other reviewer, and it was quite nice this way. Probably better calorie wise, also - esp. if you do 98% fat free cream of mushroom soup. The spices really add to the dish.

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Reviewer:

Paul X

Reviewed: Mar. 4, 2010

My kids totally loved this recipe, and had extra helpings. I tasted the sauce before adding it to the pasta and it was quite good. Simple recipe to follow. I doubled the recipe, except for the peas---to many peas. I left the peas to the one can and not a second. It would have over powered the recipe and flavor. I did have to add 1 more can of tuna, 1/2 jar more sauce on top of the doubling and 1/2 tsp more garlic powder, oregano and basil to accommendate the extra sauce and it kept the flavor right where it was before adding addtional sauce. It worked out perfectly. This was fast, easy and darn right flavorful. It's a total keeper and it's a fast fixing meal when you don't want to go to the extreme of making this from scratch. Thanks Ruth.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jan. 15, 2010

AMAZING!! And SO easy and fast to make! I didn't have any Alfredo sauce, so I made bechamel sauce (the quick kind, where I only add milk to this ready-made bechamel powder). It was super quick and easy. I added garlic powder, dried basil and oregano, and some salt and pepper to taste, along w/ the drained tuna. Gosh, couldn't believe something made this quick could taste this good!! If you're reading this, don't hesitate to make this recipe! Thanks Ruth! :)

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