Like most, I used this as a foundation for my own version of a "from scratch" recipe. I used a butter flavored cooking spray - gave a hint of that rich butter taste and made serving a breeze. My goal was to eliminate the mushrooms (can't stand them) while upping the creaminess and flavor. I added a splash of white wine to the melted butter when I cooked the onion and celery, and skipped the fresh garlic. Taking the advice of others, I increased the sauce, and it was a perfect balance to the amount of noodles (9 oz). In making the Bechemel I used what I had on hand (1 cup of light cream and 1.5 cups of skim milk), adding in seasonings (red pepper flakes, thyme, garlic powder, and nutmeg) and some cheesy goodness (1/4 cup each of cream cheese, parmesan cheese, and cheddar cheese). I added 3 cans of solid white albacore tuna because it seemed too cream heavy. I used a can of peas (again, what I had on hand) and think the brightness of frozen peas would have been much preferred. I also would add an extra half cup of the peas in the future. For the topping I crushed up wheat crackers, mixed with the melted butter and added a cup of shredded cheddar. It fit perfect in a 9x13 pan. I found it FAR superior to the regular out-of-a-can version, with a much creamier and richer flavor. Somehow the sauce seemed to cut out that usual fishy smell and taste. While I loved it, my boyfriend said he could see no difference from the usual. But he rarely raves about tuna anything.
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Like most, I used this as a foundation for my own version of a "from scratch" recipe. I used a...