Reviewed: Jul. 23, 2008

This is THE BEST!! I've been making this for about a year now. It is our favorite and now the favorite of our friends! I double the sauce, use a whole bag of No Yolks dumplings and a 12-oz can of albacore tuna. My secret is during the last 10 mins of baking, I sprinkle a small can of french fried onions on top. Delicious!

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KKDEROUS

	Cooking Level: Expert
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Reviewed: Jul. 18, 2008

little dry but excellent taste

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akline


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Reviewed: Jul. 14, 2008

This recipe is a keeper, due to the made-from-scratch sauce. Rather than canned tuna, I used some leftover tuna steak from a previous dinner. I also added (chopped & sauted) celery, red/yellow pepper, and sweet onion to the mix, and sprinkled the tuna with cumin. Another option: cilantro. Husband took seconds - always a mark of a good dinner item. thanks for the post, Cat!

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XMASRED

	Cooking Level: Intermediate Living In: Port Angeles, Washington, USA
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Reviewed: Jul. 12, 2008

I love tuna casserole but my boyfriend doesnt like tuna so in the baking dish i split it up with crackers and on his half i subbed bratworst, onions and green peppers. This was an easy recipe and I did double on the sauce mix. Will make again!! I used shredded colby and monterary cheese.

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tiffanyt25


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Reviewed: Jul. 6, 2008

easy recipe to make and very cheap as well. i tweaked it a little by adding bread crums but its still great without out them. i dont like peas but in this dish i dont mind them at all

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Trey Elizondo

	Cooking Level: Expert Home Town: Arlington, Texas, USA
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Reviewed: Jul. 1, 2008

Thank you for posting this recipe. I dont like mushroom soup and I usually use cream of celery soup for this but I was out of it so the white sauce was great and I will probably use that in the future vs soup. My husband doesnt like peas so I used a can of drained green beans which we buy in quantity and always have on hand. I also added some red pepper flakes and sprinkled with grated fresh Parmesan. Next time I will add tomato slices to the top then sprinkle with Parmesan and see what happens! Great recipe, thanks for posting.

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laniergardener

	Cooking Level: Expert Home Town: Tippecanoe, Ohio, USA Living In: Gainesville, Georgia, USA
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Reviewed: Apr. 30, 2008

Great recipe. Perfect for "Oh, no! I didn't get anything out of the freezer for dinner!" I added broccoli because I didn't have enough peas, and doubled the sauce, and two cans of tuna. There were plenty of noodles. I also topped with fried onions before baking, which was outstanding! Great suggestion!

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greykitty

	Cooking Level: Expert Home Town: Havre, Montana, USA Living In: Sunnyside, Washington, USA
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Reviewed: Apr. 13, 2008

I have played around with this recipe for the past year or so and have finally found the best ratios. I use triple the butter, flour and milk and use double the noodles and tuna. This makes plenty of sauce and no need to cover while baking. I use frozen, not canned, peas and never measure them, just pour in until it looks like enough. I also add plenty of black pepper and top with crispy fried onions. Perfection.

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mrsbaldes


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Reviewed: Mar. 30, 2008

Yum! Who knew that homemade tuna noodle casserole could be so easy. Up until now I have always used cream soup or Lipton noodle mixes, but never again! I added some bread crumbs to the top of mine, but I think next time I might top with potato chip or Stove Top. Thanks for a GREAT recipe!

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RETTEJEN


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Reviewed: Mar. 30, 2008

I followed the advice of the other reviewers and doubled the sauce. I used heaving whipping cream instead of milk because it was what I had on hand, and put parmesan cheese on top before baking it. It turned out great! I don't like the traditional cream of mushroom base, because I'm not a fan of those canned style mushrooms, so this is an excellent alternative! Thanks Cat!

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JessicaDuplo


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Reviewed: Feb. 28, 2008

Very good-just what i was looking for-I did make a few adjustments to the recipe. I used 2 cans of tuna and american cheese instead of cheddar. I would recommend doubling the cheese sauce for a creamier texture-I needed to add more milk and salt but overall the recipe is convenient.

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susan


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Reviewed: Feb. 26, 2008

Nice recipe. Added garlic, onion and mushrooms and doubled the sauce. Other comments were accurate, do need to add something extra to give taste but will definately make it again. It's a lovely basic recipe that is fun to experiment with.

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margie


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Reviewed: Feb. 13, 2008

Unreal, swap chopped broccoli for the peas.

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wilsonkeith


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Reviewed: Feb. 10, 2008

I was looking for a recipe of tuna casserole without the use of a canned soup when I found it was time to make dinner and I hadn't defrosted meat of any kind. I had to also use ingredients I already had in the pantry. I took the advice of a few of the other reviewers and doubled the sauce recipe. I also used the panko and parmesan to top it, spraying it with a canola cooking spray so it would brown. I also added pepper. My husband really liked it and my kids ate it as well. For being totally unprepared, I was pleased with the outcome.

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Kerry C.

	Cooking Level: Expert Home Town: Los Angeles, California, USA
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Reviewed: Jan. 30, 2008

I thought it was dry. I liked it better before I cooked it in the oven and wonder if it could just be served as a hot pasta...I don't think there were any raw ingredients? Some cooking sherry would add a nice flavor to this also. I will probably add some celery next time too.

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Juli


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Reviewed: Jan. 27, 2008

I followed the advice of other reviewers and didn't use the amount of noodles it called for. I cooked the full amount and then added them slowly while stirring the sauce until I had the amount that I thought was good. I topped it with breadcrumbs before baking. I found that I needed to add a lot of salt to give it some more flavor but overall it's a great base for a tuna noodle casserole. next time I will add some more spices and possibly some more cheese, as the cheese flavor didn't stand out as much as I would have liked it to

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JENIQ

	Cooking Level: Expert
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Reviewed: Jan. 26, 2008

my family loved this casserole!!!I would use this recipe again

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anita


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Reviewed: Jan. 21, 2008

I've got to agree. Triple the sauce and use more milk. A little on the dry/thick side, but a good, relatively easy dish.

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mondoray


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Reviewed: Jan. 20, 2008

I thought this was great. I modified it a little tho. I doubled the cheese sauce and used Velveeta Cheese, instead of the cheddar. I also added a bit of Lawrey's Season Salt. I used 1 can of peas, 1/2 can of carrots, and 2 cans of tuna. Before baking I crushed some Ritz crackers and sprinkled them on top. YUMMY !!! Thanks for the starter recipe Cat !

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