Reviewed: Feb. 22, 2005

This is a great tuna and noodles recipe. I definitely like the fact that it doesn't call for soup. I didn't have any egg noodles so I just used spirals and it came out fine. For a change a pace, try adding french fried onions to the top.

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PIAM3

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Reviewed: Jan. 28, 2005

This was really tasty, and I was so glad that it did not call for Cream of Mushroom soup. I would recommend either skipping the "baking" step, or making EXTRA sauce. It really gets sucked up into the noodles and mine came out a little dry. I had to add some more milk before serving. But I thought it was great, and I think chicken, or turkey, could be substituted nicely, too.

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MRSJTG

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Reviewed: Jan. 11, 2005

good basic recipe--I used fat free 1/2 & 1/2 for the milk and it was rich and creamy. I also doubled the amount of tuna.

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PRZYBY

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2005

I made this recipe with shells. It was all I had on hand. I doubled the sauce recipe and used a processed cheddar from wis pride. It was the only cheese I had left. I used one cup of milk and one cup of half and half plus two cans of tuna. My husband who hates Tuna noodle casserole loved it!

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DEETA

Cooking Level: Intermediate

Living In: Hamden, Connecticut, USA

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Reviewed: Jan. 3, 2005

I will never use a recipe that calls for canned soup in my tuna casserole again. This recipe is perfect. I used frozen peas because I don't like my peas mushy. For the kids I leave the recipe as is and they love it. For my husband and I get more creative and add our favorite vegetables.

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ADLSMOORE

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Reviewed: Nov. 22, 2004

great flavor. next time i'll use 2 cans of tuna. thanks!

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NSTARK

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Reviewed: Nov. 14, 2004

I thought this was a very good basic recipe. I teaked it a bit by pureing 1 small green pepper, 2 small onions and 5 cloves of garlic in a bit of olive oil. I then added the puree to the tuna and let it sit for about 15 minutes. I scaled down the sauce a bit since the puree added creaminess. Also, after I baked the casserole for 30 minutes, I took it out of the oven, sprinkled the cheese on top and put it back in the oven on the low broil setting until the cheeze became golden in color. (You have to watch this very carefully, it only takes about 5 or less minutes) Everyone in my family loved it, including my mother in law who at first was not very thrilled since she'd never had tuna casserole before. It came out very tasty and I'll definately make this again. Thanks Cat! OOPS,,, Forgot to say that I added an extra can of tuna and omitted the peas.

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LYNEVE25

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Reviewed: Sep. 24, 2004

I did make some changes to this recipe which would give it about 4stars but I'm not sure how it would have been without the changes. First I melted the butter, then sauteed about 1/2 an onion and 3 cloves of garlic for about 5 min. Then I added some sliced fresh baby portobella mushrooms and continued to saute for another 2 min. I then sprinkled the flour over all and slowly added the milk stirring constantly (I did need more than 1 cup milk to get this at the right consistency). Finally I added the cheese, a little less than 1 cup shredded cheddar (that's all I had left). Now at this point the "sauce" tasted very very good...alot like a homemade cream of mushroom soup! Now with the noodles...all I had was a 16 oz. bag so I cooked about half the bag and added them to the sauce little at a time. I didn't used all the noodles I had prepared but had just very little left over. At this point this wasn't too dry. After spreading this into the casserole dish I sprinkled the top with seasoned breadcrumbs and popped it in the oven for about 20 min. or so. Turns out, it was a little too dry...not too bad, but could have definitely used less noodles. This recipe could also possibly use another can of tuna but I guess that depends on personal preference. I used solid white albocore. Overall, prepared this way, with just less noodles, this was a very good, quick and easy meal.

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2004

This was great, I used fiesta blend shredded cheese instead of cheddar and it wasnt bland at all!

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SLCALLIE

Cooking Level: Professional

Home Town: San Francisco, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 1, 2004

I don't know why people had doubts about this, because we loved it. My hubby didn't even want to try this just because it has tuna in it (he won't touch Tuna Helpers), but once he did, he couldn't stop eating it! Maybe it just turned out perfect for us this time?? It wasn't too hard or too runny. We will definately be trying this again. I added 1/2 cup extra cheese, medium egg noodles, one extra can of tuna. You could eat this without baking. Baking makes it crispy, more delicious. I am never going to buy Tuna Helper again! BTW: I love Tuna!

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Nancy

Cooking Level: Expert

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Reviewed: Apr. 3, 2004

This was good and pretty easy. I took the advice of others and added a can of cream of mushroom soup (low fat), but next time I think I will just make more sauce instead. I also did not have any canned peas so I used canned beans, which was ok, but I will definitely use peas in the future.

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LDSMOM01

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Mar. 8, 2004

This is a easy dish to make for those nights you just want a meal in a jiffy. Taste is just good enough to get by as something I would make again when I am in a fix on what to prepare.

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Annie

Cooking Level: Expert

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Reviewed: Feb. 25, 2004

This is great comfort food. I just had to double the sauce.

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GMARIE23

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Reviewed: Feb. 16, 2004

I was pleased to find this recipe as my usual recipe for tuna noodle casserole uses mushroom soup and I'd run out. I substituted canned salmon and added some dried dill and marjoram for flavour. I also increased the ingredients by 1 1/2 to feed 6 hungry people. It is a good basic recipe and I'm sure I'll use it again.

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AJ

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Reviewed: Jan. 11, 2004

Not bad--your basic tuna casserole. It was a little boring. Maybe more cheese would help.

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KATER-SKATER

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Reviewed: Jan. 7, 2004

Nice change of pace for a tuna noodle casserole. Son and I shared this for dinner while hubby was out of town and we both agreed it was good.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 7, 2004

A very simple, belly warming meal.....I doubled the recipe and added a couple dallops of sour cream and topped it with bread crumbs. I am not a tuna fan but it was good without being overwhelmingly fishy.....will be a regular monthly meal for us!!!!

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TRACY TEEGARDEN

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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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