Reviewed: Nov. 26, 2003

With a little love and modification I was able to make it lovely. The only thing I changed was the order of the ingredients. I melted the butter first, adding one tablespoon of flour after. Next I added the milk and the rest of the flour. This worked out splendidly. I also added some corn along with the peas for a little extra ruffage and a can of mushroom soup. With these changes I believe that this great recipe came out even better.

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BENF

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Reviewed: Nov. 12, 2003

This was quite good. I have tried 6 recipes on this site for tuna casserole and this one is by far the best one. I give it 4 and not 5 stars because it was a bit dry, so I added a can of fat free cream of mushroom soup to add moisture. I also added seasoned bread crumbs on top. Very good, quick and easy for busy stay at home moms like me.

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Savannahbride

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2003

I liked this. I did use the wrong size dish and it came out a little crunchy. The second time I made it, however, it was really good. I think adding Pita chips or even potato chips would be a tasty addition. Plus, I used 3 cans of tuna and it came out great. It is really neat to make the sauce in the pan. I had never done that before and it was really easy.

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NICJEN

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Reviewed: Oct. 3, 2003

This recipe is pretty good, I made it for dinner last night. I added bread crumbs on top, it made it even better.

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MELANIE2711

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 11, 2003

In a word...YUM!!! I doubled the tuna & sauce. I also put crushed croutons on top. Superb!

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Moondusted

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Pigeon Forge, Tennessee, USA

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Reviewed: May 26, 2003

Yum! Yum! Yum! I doubled the sauce recipe, but still only used the one can of tuna and one bag of noodles. I used kraft sharp cheddar cheese in the block- no need to shred, just slice it thin. I used almost the whole 8oz block of cheese since I doubled the sauce. I think the kraft sharp cheddar cheese tastes best -better tasting than the already shredded packs of cheese. I also used frozen peas. Served my family of 5 and still have leftovers for next day lunch. I will make this again. A keeper! Thank you!

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sheflys

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Reviewed: Apr. 9, 2003

I made this last night for my family and very picky brother! It was devoured. I liked this recipe because it is a great starter. Add whatever tastes you like...cayenne pepper, salad supreme seasoning, cumin, green chilis, sweet bell peppers, water chestnuts, mushrooms, etc. My kids ate it mild and my husband poured on the pepper and cayenne for more spice and flavor. Even the picky brother had seconds! I also added a heaping spoonful of sour cream just to make the texture more creamy and soul satisfying. Great Job!

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JacToo

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2003

This is the second time I have prepared this casserole. Used a cup of shredded four cheese and added a small can of sliced mushrooms. Wonderful flavor without all the sodium of the canned mushroom soup. Husband and I both loved it. Thanks Cat, this is a keeper.

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Flobees

Cooking Level: Expert

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Reviewed: Jan. 19, 2003

Great the night off, but a little dry when I warmed it up for lunch the next day - I love that there is no canned soup in this recipe, I will make it again! Thanks - Jen

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JOLDEROG

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Bettendorf, Iowa, USA

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Reviewed: Jan. 18, 2003

Recipe was easy. I added some fresh mushrooms, made a little extra white sauce as one of the other reviews mentioned it was a little dry. Used colby-jack cheese (as that was what I had on hand). It is better with the white sauce than the can of creamed soup which is always too salty. Good recipe Cat. It's a keeper.

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Flo

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Reviewed: Oct. 7, 2002

great! I was glad that I didn't have to use soup for it, and it was easy enough for a clumsy cook like myself to not screw it up. My boyfriend, who doesn't really like tuna, had a double serving! Yum!

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SMIELY

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Reviewed: Oct. 5, 2002

Excellent recipe, I too am grateful to see a recipe for Tuna Noodle Casserole that is made without a can of soup. Definitely tastes "like mom used to make it." Thank you!

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TESSY1970

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Reviewed: Jun. 30, 2002

Good taste but missing something, will have to experiment a bit with this one. Nice to have a recipe that doesn't call for a cream of something soup.

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BTTRFLY26

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Reviewed: Apr. 6, 2002

This was really good! I was looking for a tuna noodle casserole recipe without the canned soup that has all that salt. The white sauce was easy and good. I added 1/4 teaspoon of garlic powder and onion powder and used soy milk. I topped it with bread crumbs. I didn't have any peas to add and this was still delicious! I will make this again and next time I will add the peas. Thanks!

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GARLICKE

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Reviewed: Mar. 6, 2002

Not bad. Plenty of cheesy sauce, but not enough tuna, I felt. Overall, I thought it a little bland.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Feb. 13, 2002

I made this dish today. It was good, but needs adjustment. I used two cans of tuna, and with 8 oz of noodles, it requires more cheesesauce or at least a thinner one. My casserole was dry. Thin the cheese sauce with milk to make it creamier or use less noodles. I will make it again.

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