Reviewed: Feb. 27, 2009

This was really delicious for something different than every day tuna casserole. followed recipe exactly.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 4, 2009

It was good but I think it was b/c there was so much dough in relation to tuna filling. B/c the family raved about it I would do again but somehow make the dough part and sauce healthier.

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GECKO3

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

We didn't really care for these. The soup made them extra salty and they were too soggy. I did bake them 10 minutes before adding the soup mixture but it didn't help. Not a lot of flavor except salt came through. I do have to admit that my 5 year old thought they were fabulous, so maybe it's more a kid meal.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 7, 2008

What a great recipe! I used less salt, reduced fat crescents, and cream of broccoli soup doctored up with salt, pepper and garlic powder. I decided to make 4 large dumplings by separating the rolls, slightly overlapping the two edges, pinching the seams then flattening them a bit with a rolling pin. I also chose to bake the dumplings without the sauce (which I served on the side with broccoli) and they took 15 minutes tops to bake! They tasted really good, were easy and I'm sure we'll have them frequently. Word of advice: make sure your tuna is VERY dry (I had to squeeze the liquid out with my hands!), last week when I tried to make this recipe, I had to trash it because the tuna wasn't drained enough. I'm really glad I tried again though!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 26, 2008

Very good. I used Broccoli and Cheese soup because I didn't have the other on hand. My family really likes it.

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SUZANNE43

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Aug. 23, 2008

After reading reviews, I baked the dumplings about 25 mins before adding the soup mixture then baked for another 15mins. I do like that the dumplings were golden brown and slightly crunchy.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 21, 2008

This was good, but next time I'm doing Salmon instead of Tuna and then using clam chowder for the soup...then I hope it's a 5*! Thanks for a great starter recipe!! After posting I did try salmon with clam chowder and I think I like the tuna better!! So I'm sticking with the main recipe and I will be making it again!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Feb. 8, 2008

This was a nice change to the menu and a fun new thing to do with tuna. The sauce was VERY rich. I used a cream of celery soup instead of the broccoli. I think next time I will mix it with a half and half or just regular milk. I will cut the salt and pepper in half also and maybe add some chopped tomatoes to the mix. Thank you for sharing the recipe!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 8, 2007

This recipe is great as written, but really awesome if tweaked alittle! I bake the filled crescents until crispy and then either pour the sauce over and bake for a bit more or just use it as a dipping sauce. I also add a bit of sweet relish to the filling and some dried dill and onion powder to the sauce! A terrific easy dinner - thanks for sharing!!!

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ROBBIN818

Cooking Level: Professional

Home Town: Sand Lake, New York, USA

Living In: Rensselaer, New York, USA

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Reviewed: Jul. 19, 2007

This was really, really good! I used albacore tuna. I, too, baked the dumplings without the sauce for 20 minutes, then poured the sauce over the dumplings and baked for 10 minutes more. There was a lot of sauce for just eight dumplings, so next time I plan to double the number of dumplings. This recipe is a keeper! Easy and tasty! Update: I've made this several times and just tried it baking the dumplings for the entire time in the sauce. The sauce got much thicker and the dumplings were not soggy at all. I will continue to make it this way.

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ekp333

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Jul. 5, 2007

This is a uniquely delicious recipe. I took the other reviews into account and baked just the dumplings for 15 min. before adding the sauce to avoid sogginess, and I added some extra cheddar on top after I poured the sauce over. I thought the sauce tasted great, but it was a little too heavy for me. I think next time I'll make the soup and have these dumplings on the side. Very good.

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mimala

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Reviewed: Jan. 30, 2007

I enjoyed these very much. I saved the leftovers for my husband's lunch at work the next day. Very easy to make!

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Michele Beers

Cooking Level: Intermediate

Home Town: Kelayres, Pennsylvania, USA

Living In: South Tamaqua, Pennsylvania, USA

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Reviewed: Sep. 17, 2006

very tasty , the dough seemed a bit doughy , next time I think I'll add the soup mixture near the last few min of cooking or use as a dip . but overall it was very good

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mrhardy3094

Cooking Level: Expert

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Reviewed: Feb. 27, 2006

This was ok. I did bake the dumplings for 20 min and then added the soup sauce although it came out rather runny. If I try it again I will be using less milk.

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Stac

Home Town: Mankato, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 27, 2005

These were great.

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ELAINEEV

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Reviewed: Aug. 13, 2005

WOW! I was hesitente to try this. I took others suggtions. I cooked the dumplings separate for 20 minutes and then put the heated soup on top to continue to bake for 10 minutes. Otherwise I did not change anything else. This was great, try it.! Thank Holly.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 21, 2005

I did add a little extra zip with spices... And for my soup, cooked it seperatly and used clam chowder and poured it over right before serving... Over all, it was a pretty good recipe. :)

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Stacey Mae

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Reviewed: Jul. 8, 2005

I followed other people's suggestions and baked these separately from the soup as I don't like soggy bread, either. I thought these were okay, but my husband really liked them. I served the brocolli soup as a dip, but will use cream of mushroom soup the next time I make this because we both thought that the brocolli and tuna did not compliment each other well. I'm also going to try this with salmon the next time I do it. Thanks for an interesting recipe!

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THEBLINTZ

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Reviewed: Feb. 8, 2005

this was a great and simple recipe,very yummy great for a busy night and this was very easy to double, i also use fresh brocolli and mixed it in with the soup and milk befor cooking

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southern cook

Cooking Level: Expert

Home Town: Jasper, Florida, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Jan. 20, 2005

Good use of tuna. Next time I will cook the dumplings alone and serve soup as a side as to prevent the bread from getting soggy. It's yummy and my kids liked it so it's a keeper!!

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BARBBLASER

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