Recipe by cheftini
"A delicious version of the classic tuna noodle casserole."
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3 (6 ounce) cans
1 1/2 cups
frozen mixed vegetables
grated Cheddar cheese
The dish is excellent as is. But please don't make the same mistake I did! I decided to try an "instant" lazana noodle. It requires no boiling, just layer it in with the regular ingredients and in only 20 minutes it is fully cooked. Those noodles are disgusting. If the tuna and sauce combo weren't so good, we would have tossed the whole thing. But since the dish is yummy, we wound up picking the noodles out of it.
There is not enough sauce, it needs to be doubled or maybe almost tripled to prevent the noodles and the entire dish from being dry. There is way to much prep time involved in this recipe. I will stick with tuna casserole which is much easier and much more flavorful.
I think this recipe has potential and I like that it doesn't use a can of soup! I made it per the recipe, and I agree with one other reviewer who said that the sauce should be doubled. My suggestions are: - Double the sauce recipe - Put sauce on the pan, then add on top of the tuna mixture for each layer. - If you are feeling like more cheese, add mozzarella cheese with the layers, and add more cheese on top. - I prefer peas and corn for the vegetables, and I usually have those frozen. - Bake covered for 35 minutes. Don't broil (it seems unnecessary in my opinion, and is more to worry about).
My hubby is a tuna casserole fan. Myself, not so much. The only complaint that both of had with this recipe is that we thought it was dry. I halved the recipe and baked it in an 8"x8" dish, cutting the lasagna noodles in half and fitting into the dish. Half a recipe would have been six servings, but in this house, it was four. The recipe doesn't say to add sauce between layers. I did put a little on each layer, but it just wasn't enough. The minced garlic adds fantastic flavor to the sauce. Nutritionally, this is a superstar, and I know that adding more sauce will change those values a little, but it also will take this from a four to a five star recipe. We liked it, and I will make it again...with more sauce to make it creamier.
Family said it's better than my aunt's.
I'm only scoring this recipe 4 stars because I didn't have a couple of the ingredients (like lasagna noodles!) and so therefore I made this into a casserole instead. As a casserole dish I rate this a 5 star recipe. I substituted 5 cups mafalda pasta (bite-size lasagna looking noodles) for lasagna noodles. I'm also allergic to egg white so omitted it, but you wouldn't need the egg if making this into a casserole. I took other reviewers' advice and doubled the liquid and had no problem with dryness. I only had two cans of tuna but that was *plenty*. I mixed everything into the cream sauce, except the crackers and Italian seasoning, and then poured the cream mixture over the cooked pasta and combined before transferring everything to a 9x13 baking dish. I didn't have crackers to make a topping with, so I topped it with a mixture of Panko and 1/2 tsp of Italian seasoning instead. I baked as directed above but because I wasn't layering, I saved all the cheese for topping at the end. Scrumptious!
I liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Lasagna Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 221
** Calories from Fat: 52
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