Reviewed: Mar. 28, 2008

I think this was pretty good. I am not a huge tuna fan, though, so I probably will not make this again.

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laura_lee_76

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

This was a great casserole! I was surprised at how easy it was to make from scratch. One suggestion is to sautee the mushrooms in the butter first before adding celery & onions. They'll absorb some butter and taste wonderful. Hubby & I were both ver impressed and we'll certainly be making this again.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Mar. 18, 2008

I agree with the others that it definitely needed a little something more than called for. I added crushed red pepper, thyme, nutmeg, 4 garlic cloves and some garlic powder (we love garlic here!). I forgot to add some cooking wine to the veggies but will do that next time. Even my toddler who won't eat anything green ate it with the peas and all!

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Brandi

Cooking Level: Intermediate

Home Town: Berryville, Arkansas, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 10, 2008

I just used Pam in the baking dish instead of butter. I left out the mushrooms and the peas because my husband doesn't like either of them, but it was still delicious! I used about 4 Tbls Italian Style bread crumbs which gave it a great extra flavor. Next time I think I might add a little more milk and flour. It wasn't as creamy as I expected...but still yummy.

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MaggieMae

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 9, 2008

Much better tasting and healthier than using canned soup. Easy to make. I like potato chips instead of bread crumbs; just a personal preference.

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Suzy Q

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Reviewed: Mar. 8, 2008

This was really good! I decreased the butter and flour to 3 tbsp each for the sauce and then topped off the bread crumbs (I used panko)with a tbsp of butter, divided. I also omitted the cheese, but I think I will add it next time! Also, adding salt to the veggies as you cook it as well as to the white sauce adds more depth and flavor to this recipe rather than adding salt at the very end.

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Sarah

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Mar. 8, 2008

Yummy! Didn't change a thing.

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vkennedy

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Reviewed: Mar. 8, 2008

This was honestly very good. To previous reviewers who want a "wet" tuna noodle casserole, this is not your recipe. Those are the ones that require canned soup. This recipe also made a nice presentation. I gave it 4 stars because it took 3 dirty pans and cutting board. LOL!

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DMM104

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

Living In: Philipsburg, Pennsylvania, USA

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Reviewed: Mar. 7, 2008

This was so good! I did make a few changes due to personal taste. As far as it being bland or dry, just taste as you go along and all will be fine. I added thyme, more garlic, 2 T cooking sherry, and S&P throught out to all steps. Just yummy! I also made it in two casserole dishes and froze half for later. It turned out just as good, if not better, and I had already done all the work! Just a yummy dinner!

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Jeri

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Mar. 3, 2008

I was disappointed. I was so excited to try this tonight but this recipe came up short. It was pretty dry and lacking in flavor. I followed the directions exactly except that I cut back on the butter a bit for health. It needs something else (besides butter), and my mom's was always very creamy. I guess I'll get her recipe! I doubt I will make this again.

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sarabeth

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 3, 2008

5 stars with these adjustments: Spray baking dish with cooking spray instead of butter. Double recipe for 9 x 13 pan. Added 1tsp each:thyme nutmeg and crushed red pepper. Doubled garlic. Minced mushrooms (So the kids wouldn't know!!) Put a splash of white wine in with the veggies as the sauteed. Omitted peas (don't like them). Added 1/4 cup of parmesan ,1/4 package of cream cheese and half the cheddar cheese to the sauce.Added 1/2cup of quartered cherry tomatoes. Topped with remaining cheese then topped with corn flakes instead of bread crumb mixture. IT WAS TO DIE FOR!!!!!We loved it from ages3 to 31!

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KPZ111

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

One clove is too much garlic... and I live in the Garlic Capital of the World! It's a lot easier to cook the noodles in the pyrex container rather than separately beforehand. And instead of mincing/chopping/whisking everything, I dumped the mixture into the blender and set it on "Chop" for a couple seconds and it turned out great. Ruby's Mommy is right. Substitute bread crumbs for French Fried Onions. Delicious!

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Mike's Trophy Wife

Cooking Level: Intermediate

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Reviewed: Feb. 29, 2008

Loved this recipe! It was my first time making it and it was very easy to follow!

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Abigail Hutchinson

Cooking Level: Intermediate

Living In: Rockport, Texas, USA

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Reviewed: Feb. 29, 2008

I like to use cream cheese instead of the chedder. Really good. Really rich.

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FISHN

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Reviewed: Feb. 29, 2008

I enjoyed making this, I didn't have tuna but had canned all-white chicken from Costco, it worked great! I plan to make it with tuna next time because the hubby likes a good tuna casserole. For those that shy away from making a white sauce from scratch, you can use the packaged ones by Schilling, etc. This was quick comfort food at its' best.

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LUV2COOK43

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Lees Summit, Missouri, USA

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Reviewed: Feb. 24, 2008

Delish! We loved this. Only changes I made were to sub carrots for mushrooms. A great comfort food. Thanks!

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Suzanne

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 18, 2008

Delious and not too complicated to do without canned soup. I used canned mushrooms and they worked the same. I would make a thinner white sauce to accompany tuna, etc. A REAL comfort food. Thanks Bernie

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Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Feb. 16, 2008

Excellent recipe. I switched out the Cheddar cheese with Fontina in the Bechamel sauce and added fresh thyme. Yum!

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PJ

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Reviewed: Feb. 14, 2008

I was in a rush to get dinner made so I made this without reading reviews first. That meant that for us, this was pretty bland, although we did enjoy it anyway. I probably didn't use enough salt and pepper. Next time I will add about 1 tsp of each of those, along with thyme, nutmeg, and red pepper as suggested by others. I will probably also put in an extra clove of garlic. I used less butter than called for by spraying the pan with cooking spray and only using 1 Tbsp of butter in the topping, which I thought was very good. I will use less butter in the sauce next time. I'm thrilled to have found a recipe that doesn't used canned soup. Thanks for submitting it!

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