The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 12, 2009
Glad to find a recipe for tuna casserole that used a roux instead of mushroom soup. Great as leftovers too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2009
I was searching for a recipe that didn't remind my DH of tuna helper, which he abhors. I followed the recipe, changing just a couple things from other review suggestions. Omitted peas & mushrooms due to DH & kids taste preferences, although I think mushrooms would have added a really nice flavor. Used an oil spray to saute veggies and 1 Tbs less butter for sauce to help fat content. Added some chicken bullion powder to sauce along with a 1/4 cup cheese to melt in. It was a little bland - def needed more salt - but I'm not experienced enough to know what it was missing. I didn't have some of the other suggested spices, although they might have helped. It was also a little dry. It's the first tuna casserole I made, but DH & kids requested to not have it again. I didn't think it was that bad.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 3, 2009
Def. better than using the canned soup versions. Did not taste overly fishy. Nice comfort food
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kcj

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Nov. 3, 2009
I loved it. My family thought it was okay. I followed the recipe exactly.
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Cooking Level: Intermediate

Living In: Methuen, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
This is a great comfort food meal! We made it even better with a secret ingredient - we mixed in 2 tbps of sherry to the sauce before adding it to the noodles and other ingredients. The sherry gives it an awesome smell, and really rounds out the flavors. It was a delicious meal for a cold fall evening!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 31, 2009
Excellent. So much better than using canned products.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 27, 2009
Skipped the mushrooms (ick!) but followed the rest exactly. Very good!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 24, 2009
This was very good! I modified it to make it more healthy and it was STILL creamy and flavorful. I subsituted skim milk, Promise butter and Cabot 50% fat free cheddar cheese for the listed ingredients. I also used whole wheat egg noodles intead. I was worried about using these but I think they turned out to be the better option actually. They held up better in the sauce without altering the flavor at all... be sure to cook them only until they're al dente. Thanks for the recipe ... it had everything I wanted in a tuna casserole!
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Liz

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 21, 2009
Great recipe! I reduced butter and used some canola instead--still tasty.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 21, 2009
Very good. I did not use mushrooms because I didnt have them in the home but will never make tuna noodle casserole again with a cream of canned soup! This is a must have recipe. Simple and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 21, 2009
I've made quite a few adjustments to this recipe and my family keeps requesting this, so I guess they're working. I've tripled the amount of mushrooms and omitted the peas. Next,I used only one cup of skim milk to the roux then I've added half of the cheese to the roux, right before I add the tuna and mushroom mixture. I added in a cup of sour cream instead of the second cup milk. Finally, I've used townhouse crackers for the topping because they are buttery, allowing me to cut down the butter in the topping. I used extra-sharp cheddar for the cheese. The casserole comes out creamy, but not heavy, chunky with mushrooms, and savory with the sour cream. This is a winner in my book!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 20, 2009
This is a wonderfully easy family/week night recipe. I made the roux in the pan with the onions & mushrooms...it saved me from one more dirty dish. Next time I will try cream cheese and wine instead of milk for a little more flavor and some kettle chips on top. Definitely a keeper for our family from ages 1 to 36!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 19, 2009
We made this recipe last night and it was my first tuna casserole ever (I know I was deprived as a child). My husband has had tuna casserole with the typical mushroom canned soup all of his life, and he said this one is sooo much better. First I reccomend you read the review from ZP111 she offered great advice for the sauce (add cream cheese, wine to veggies and parmesean cheese). For an authentic twist that isn't too fattening we suggest you add Kettle baked salt and vinegar chips to the top instead of breadcrumbs. It made this dish go from okay to AMAZING. The salt and vinegar baked chips were a nice addition to the tuna fish in the dish. Also, don't be scared to mix fish for this. We had one can of tuna and one of salmon. I mixed them and it was great (probably a little healthier too). This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 11, 2009
This came out really great. Took the advice of the other reviewrs and doubled the sauce, but I should've added a third can of tuna. Will do that next time. Also added 1 tsp each ground mustard and paprika to the white sauce. I omitted the peas (I like them on the side.) And I used crushed up Goldfish crackers in place of the breadcrumbs on top. The leftovers were even better.
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Photo by Carmy Cole's Mom

Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 10, 2009
This the the best tuna casserole recipe I have ever had!!! The only thing different I do when making this is I double the sauce recipe!!! My family love this as do I!
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Photo by juliewilson45

Cooking Level: Intermediate

Home Town: Dimondale, Michigan, USA
Living In: Florence, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 10, 2009
Simple and delicious! I only had bowtie noodles to use and left out the mushrooms as my husband despises them and it was still great. I'll be making this regularly this winter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 10, 2009
I loved this recipe:) I have 4 children and they all had seconds!! I didn't have mushrooms, celery, egg noodles or bread crumbs so I used saltines with no butter and I used medium shells. This is my new tuna casserole recipe!!!! Thanks mvanwinkle:P
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Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 6, 2009
Even though the recipe doesn't require canned soup, it's still pretty easy. Forgot to buy mushrooms and didn't miss them. I used margarine to lower fat and added 1/2 cup cheese to sauce. YUM! No wonder it's the best rated tuna noodle on here!
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Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 5, 2009
Absolutely fabulous! Used olive oil instead of butter and was delicious! Well worth the work compared with my normal soup-based casserole.
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Photo by JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 4, 2009
This was fabulous! Got lots of compliments! Made it exactly how it was written. Adding the right amount of salt and pepper was key in the sauce for great taste. Great recipe to put into rotation for us!
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