Reviewed: Nov. 18, 2009

This is a very good recipe. I followed some of the other reviews, and doubled the cheese sauce and the tuna. I used almost a whole package of Liption mushroom and onion soup mix in the cheese sauce. It gave it a great flavor. I also added a can of corn. This did not last long in my home. My picky two yr old even asked for seconds.

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KRUNCH50

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Reviewed: Nov. 13, 2009

Needed more spices, didn't really have much flavor. I also doubled the amount of tuna, but it still didn't seem like enough for my bunch. Also a little dry, so next time will double the amount of sauce mixture. We enjoyed it very much though.

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nita_c

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Reviewed: Nov. 3, 2009

I love this recipe. I made it as it was written and for tuna casserole it was great. I really like that it doesn't have soup in it. A very versatile recipe, you can add more cheese if you like or not.

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tangastar

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 25, 2009

Glad I read the reviews before making this, I doubled the sauce and probably could have tripled it! It would have been incredibly dry if I had not done that. Also just threw in some mixed frozen veggies and topped with some panko bread crumbs. With those changes it was very good.

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floritism

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Reviewed: Oct. 25, 2009

I really like this tuna casserole. I do however cut back on the salt and I top it off with bread crumbs. I also like using asparagus instead of peas... GREAT EVERYONE Try it.

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IBATES

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Reviewed: Oct. 24, 2009

With some alterations this is a good recipe...

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Gwendolyn

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Oct. 21, 2009

NEED MORE FLAVOR

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Lydia

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Reviewed: Oct. 13, 2009

I just recently saw a recipe for a tuna noodle casserole that included all the Worcestershire sauce you like mixed into the tuna. I noticed there were no remarks about needing to flavor that one up, so I just thought I'd mention it. I'll try that, I love Worcestershire!

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Kimber

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Reviewed: Oct. 12, 2009

I thought this recipe was great. I changed it up a bit though. I doubled the cheese sauce like others had suggested and also added onion and garlic, sauteed first and steamed broccoli instead of peas. Then I topped with crushed butter crackers. I also doubled the tuna. My husband loved it and that was my goal. He hated tuna casserole until I made this.

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Amanda S.

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Reviewed: Oct. 3, 2009

Boy, I sure wish I'd had the time to read all of the reviews before I decided to make this recipe -- if I had, then I would have known to double the sauce. The casserole was dry as a desert! Good thing I was the only one eating it last night (everyone had other plans), or my family would have very dissapointed. I've always heard that there were tuna casseroles you could make without the mushroom soup, but if this is any indication of how they all taste, then I will stick to my "Gourmet Tuna Casserole!"

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LOVE2COOK4U

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Reviewed: Sep. 27, 2009

Used 1% milk for 1/2 c. Used Whip. Cream (or half&half) for 1/2 c. Doubled the tuna using 1 can packed in water and 1 can packed in oil. Seasonings: 1/2 T. smoked paprika & 1/4 t. ground red pepper. Used frozen mixed veggies & 1/2 can quartered artichokes. Instead, could sub 3/4 c. chpd celery & 1/4 c. chpd green onion with 3/4 c. frozen peas. Topped with panko bread crumbs drizzled with melted unsalted butter. Broil until topping slightly brown. Delish!

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Sep. 25, 2009

This was great. I will admit I did substitute bow tie pasta for the noodles because I didn't have egg noodles on hand and I don't like canned peas so I used frozen and I added an extra can of tuna, however, even the base recipe woudl turn out wonderful as well. Thanks!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 25, 2009

Yet another awesome recipe that I have found on this website. It was prepared according to the directions but I did add some pimiento's for color and onions because we eat onions on everything. I also threw in some thyme. I doubled the recipe and did not feel that it was dry at all. It was a really great dish that will be prepared again. Thanks for sharing such a great dish!

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kimmilew

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Reviewed: Sep. 18, 2009

Very good, a little bland, so I added caujan spice. I didn't have croutons, so I used 3 slices of toast, which was a tasty alternative.

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radarlove

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Sep. 17, 2009

This was very yummy, I just tripled the sauce because my family likes everything extra creamy. My family loved this! I was thrilled when my daughter's eyes brightened and she told me she liked it. She is very particular in her food choices, so this recipe is definately an addition to our family favorites.

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jodie

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Reviewed: Sep. 13, 2009

This is a very easy and tasty dish. I use wheat noodles and skip the baking step.

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d

Cooking Level: Intermediate

Living In: Aston, Pennsylvania, USA

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Reviewed: Sep. 13, 2009

I serve this to my husband and he is a very picky eater and he loved it.

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Jennette

Cooking Level: Expert

Home Town: Eldersburg, Maryland, USA

Living In: Hanover, Pennsylvania, USA

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Reviewed: Aug. 20, 2009

This is a great quick dish that can serve as a base for a lot of customization. The proportions are definitely light. The sauce needs to be at least doubled. However, the possibilities are endless. Different types of cheeses and seasoning can be tried and the amount of milk can be varied to control the thickness of the sauce. Different vegetables can be added. This is a great dish that is very open to possibilities, and still stays cheap and easy.

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George W.R.Egonut

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Aug. 6, 2009

Wile this recipe is fantastic,the flavor is right on the target, I think the cheese sauce part of it needs to be tripled. I've made it once doubled already but it still came out a little dry. An extra can of tuna and more milk may also fill out the sauce a bit, to give it a more creamy texture.

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Dove

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

This is a quick, easy, delicious, and versatile dish. I doubled the sauce and added an extra can of tuna. I also added some sauteed mushrooms and thyme for added flavor, and topped with panko and Parmesan cheese. Definitely a keeper!

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Tanya

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