Reviewed: Mar. 20, 2007

My boyfriend liked this a lot...I think I used to many noodles so it wasn't as creamy as I would ahve liked it.I would make it again though,..makes for pretty good left- overs

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2007

A hit with my husband. I would have liked more sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eaast16

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2007

Great Base Recipe, like many others I added to it and it turned out fantastic. I added 1 tsp onion powder, 1 tsp garlic powder, 2 tsps salt, 1/2 tsp paprika, 1/2 tsp pepper and 1/2 tsp red pepper flakes. I used 12 oz evaporated milk and 8 oz chicken broth for the liquid (we ran out of milk). I also added 5 ounces of provolone and one cup of shredded mozzarella to the cream base. I substituted broccoli for the peas and layed squares of mozzarella on top instead of using bread crumbs and cheddar. All in all, this is a great base recipe that easily adapts to what's in the house!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

EatingInSeattle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2007

The flavor was really good and the consistancy was nice too. I just wished my kids would eat it! My husband and I enjoyed it though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Missy H

Cooking Level: Intermediate

Home Town: Brookline, Massachusetts, USA

Living In: Kapaa, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2007

When I made this I started by sauteeing onions, garlic, and celery, and then added the rest of the ingredients. I even added extra cheese to the sauce and it still did not taste as good as the ones made with canned soup. After I baked it, it came out dry and almost tasteless. I was very disappointed, even after the additions I made.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

reezie15

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2007

Not bad for tuna noodle casserole. Made it for lunch today and it was a hit with my three year old. I will make it again it is easy on the pocket book and schedule. I used whole wheat noodles and added more milk per others suggestions. I am not a pea fan I did use peas this time but will not again that's not the recipes fault though. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TTTRWOOD

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2007

My cabinets are almost bare and I didn't want to go to the store. So, I found this recipe and decided I could make it work with what I had. I added some seasoning salt in place of the regular salt. Used some extra milk in order to thin out the cheese sauce. I also used whole wheat elbow macaroni. I steamed some fresh broccoli florets and used that in place of the peas. And I used a 12 oz can of tuna. This is a decent meal when your short on time. In the end, it is still just a tuna casserole. Good but not spectacular.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2007

I didn't think the casserole was cheesy enough. I didn't add any cheese on top, just bread crumbs. I also added onion and garlic powder for flavour and that helped. I thought it was just okay as is, but you can play with this recipe to make it how you like. It's nice however to see a recipe w/o mushroom soup, so I'm giving this a 4.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2007

I never thought I would like Tuna Casserole made without Mushroom soup. Boy was I wrong! This was fantastic! I doubled the sauce and added a few splashes of Frank's to it. I used frozen peas and a big can of tuna and I added a can of mushrooms. So good with a sprinkle of french fried onions on top. YUM! thanks for the great recipe Cat!

Was this review helpful? [ YES ]
63 users found this review helpful

Reviewer:

cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2007

DELICIOUS-I've made hundreds of tuna casseroles,my girls love this one. It's different from all of those that call for mushroom soup ect. This is nice and cheesey however not too much. Try it you'll like it!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

L Buckley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2007

This turned out really great, I was out of milk so used whipped cream. It was a little heavy so want to try it with the milk. Otherwise it still turned out great. Not fishy tasting and everyone loved it. Thanks for the post.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2007

i added some an extra can of tuna. this is definitely a recipe to play with until you get it just the way you want it. it was pretty tasty and i loved how you didn't need a can of soup. my only criticism is that baking it is COMPLETELY unnecessary unless you want melted cheese or breadcrumbs on the top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hurlingturtles

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2007

I give it 4 stars only because I had to make some changes. But, I am throwing away my old cream soup tuna noodle casserole recipe. This was awesome! I used 3 tbsp. each of flour and butter, and added seasoned salt and onion powder. I also increased the milk to 1 1/2 cups and added several healthy splashes of cooking sherry. I also used 2 cans of tuna and about 10-12 ounces (almost a whole bag) of egg noodles. I used half an 8 oz. package of sharp shredded cheddar in the sauce and then threw the rest on top before baking. (Probably could have used less on top). I baked covered for 20 minutes and then added crushed potato chips and baked another 10 minutes uncovered. Kind of tasted like a cross between mac 'n cheese and tuna casserole. Without any cream soup taste. Excellent, thank you, will make again!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TARA1218

Home Town: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

here's the thing...i always make recipes exactly as the recipe reads, therefore, if you make this recipe as is, it's just fair. not much flavor and more work than necessary. follow others suggestions i.e. 1 more can tuna or maybe some seasoning salt. don't make this recipe as is or you will just have a fair casserole in front of you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pickycook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2007

We loved this! I doubled the sauce and used two undrained cans of tuna. I also added a few shakes of garlic powder and seasoning salt for more flavor. I thought the flour was necessary because it made it nice and thick. I didn't bake it. It was very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cammi01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2007

I'd forgotten how good homemade tuna noodle casserole can be! I use 2 cans of tuna (or 1 12oz. can) and skip the flour (you don't need it). My husband loves this, too. Good old-fashioned comfort food.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2006

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

mrsbaldes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2006

An Excellent tuna noodle casserole!! I agree with others about this dish needing more sauce so I doubled the amount of sauce and it turned out great. I added one can of drained mushrooms. Very tasty dish!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cowgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KKDEROUS

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2006

I always secretly thought that if Congress wanted to pass meaningful legislation, Tuna Noodle Casserole should be banned. That said, my boyfriend, who LOVES tuna noodle casserole (but will only eat one kind of lettuce, for example) gave me his most imploring look to make this. If he can tolerate my carrot juice, soy milk, and mesclun salad, I figured I'd give this a try. Well, after decades of avoidance, I think I need to admit that maybe I was wrong. I don't think I'll ever love Tuna Noodle Casserole, but this is a very good recipe. I doubled the sauce, added mushrooms and seasoned bread crumbs. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful