Reviewed: Nov. 19, 2007

Very, very dry and bland!

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Christina M.

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Reviewed: Nov. 12, 2007

This is great! Even my 2 year old likes it! I did add some bread crumbs to the top when I put it in the oven, yummy!

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Cassidy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Adak, Alaska, USA

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Reviewed: Oct. 28, 2007

I double this recipe to 12 person. Then I double the sauce again. I also used american cheese. I sprinkled top with parmessan cheese and added the french onions. Turned out great. Only change next time - more sauce! Thanks!

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tazytraci

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Reviewed: Oct. 15, 2007

very good casserole i added a little onion to it and it added really good flavour i will definitly make it again

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BABYCAKES7

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

EXCELLENT!! After reading some rewiews that it was a dry dish, I made some changes. I added 1 more cup of milk in the sause (so it wasn't to tick) + salt, pepper + nutmeg. Boiled the peas in salty water. When everything was mixed I added 3/4 cup pasta water. I used thin spaguetti. (I think this recipe would work with any pasta, whatever you have in your paintry). My husband, my daughters 1 and 3 years old and I LOVE IT SO MUCH... So tasty, So good, So easy!!!!! I am going to do this again very soon!

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Vanessa

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Reviewed: Aug. 24, 2007

Turned out too dry, but I will still make it again.

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DTWIRLER

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Rock Hill, South Carolina, USA

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Reviewed: Jul. 24, 2007

This was bland, dry, and horrible.

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Sarah

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Reviewed: Jul. 5, 2007

My family loved this but first I did double the ingredients for the sauce and I used spinach instead of peas.

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meagansmom

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jun. 27, 2007

A great and easy recipe with things that are already in my cupboard. My sone loved it too!

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CECK317

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 5, 2007

I have made this and it is so simple. I love this easy white sauce and use it as a base for other sauces. thank you!

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MRSDREYER

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Reviewed: May 31, 2007

Sorry, I didn't like this at all, lacked flavour and baking didn't add anything!

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CATTYCATTY

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Reviewed: May 27, 2007

Although I love fish, I usually find the taste of tuna overwhelming. My boyfriend on the other hand, hates fish, but loves tuna. I tried this recipe because it didn't use cream of mushroom soup and it had peas (his two requests). For me, this was just okay (what I would expect out of a tuna casserole), but he absolutely loved it and that's a big accomplishment.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 25, 2007

Great basic recipe. I like my tuna casserole firm, so the amount of sauce was just right. I add some garlic and paprika to the sauce, add green onion for color (since my beloved doesn't like peas) and use crushed cracker crumbs on top.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 24, 2007

this is an excellent base recipe. i doubled the cheese sauce and also used half cheddar half provolone. i cooked some mushrooms, red peppers, onions, and garlic in olive oil and steamed a little broccoli and added all that in at the same time as the tuna and noodles. i also used two cans of tuna. i baked club crackers and parm cheese on top for about an hour. it was excellent and my boyfriend was excited to have leftovers to bring to work! thanks!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Apr. 20, 2007

This is a great recipe! You know you've got a winner when your family asks for seconds - of tuna noodle casserole no less! The only thing I did differently was saute a little onion in the butter before adding the flour. Delicious - highly recommended!

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AWORTHEN

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Reviewed: Apr. 8, 2007

Pretty darn good. Even better w/ breadcrumbs sprinkled on top before baking.

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LBinNY

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Reviewed: Apr. 6, 2007

I had to doctor up the sauce with seasonings to get some kind of flavor into it. Also, the amount of liquid stated would have left me with a very dry casserole, so I tripled the sauce and it was perfect. I topped the casserole with buttered Panko crumb and some parm cheese. This recipe has the makings of a good dish, but you really need to play around with it. Thank you Cat!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 2, 2007

Extremely bland. Needs flavor.

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Mags683

Cooking Level: Beginning

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Reviewed: Mar. 30, 2007

I needed a tuna casserole without canned soup, because I didn't have any and it's not readily available where I live (Spain). I had to make a few minor changes to the recipe to adapt to what I had: multi-colored bow tie pasta instead of egg noodles, a 5-cheese blend instead of just cheddar, and 1 cup of frozen peas, partially thawed, instead of canned. I left out the salt. Before I put the casserole in the oven, I sprinkled the top with Parmesan cheese and crushed Ritz crackers. It turned out great, very tasty, and even looked nice with the different colors in the pasta, the peas and the topping. Thanks for this one!

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