Reviewed: Jan. 24, 2009

Mmmmm...comfort food. Make sure you season the vegetables as you cook them and season that white sauce well or it would be bland. Salt and pepper are fine - just taste as you go. I added a few shakes of cayenne pepper to the white sauce as well. To make it even faster, you could top it with a layer of crunched up potato chips. Just like Mom used to make!

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: Jan. 22, 2009

My family really loved this. Only thing different was that I did not have mushrooms so I left those out, and I did not have egg noodles so I used pasta sea shells. Turned out really good! I love recipes that are completely from scratch instead condensed soupas a crutch. Thanks for this great recipe.

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the-samhain-tree

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Jan. 22, 2009

Overall, I thought this would turnout better. It had good flavor (although it was a little dry - I'd double the sauce if I ever decided to make it again). The leftovers took on a noticeable fishy taste.

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tonibear82

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Reviewed: Jan. 18, 2009

This is my new favorite tuna casserole recipe! I thought my old recipe was good until I made this one! I followed the directions exactly - actually had everything on hand for a change - and it came out perfect! I did use two 1 1/2 qt casserole dishes, as it made quite a lot. We ate one, and I'll freeze the other for later.

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Jan. 14, 2009

So happy to find a recipe with no canned soups! I tweaked the recipe a bit by cutting the butter in half & adding more garlic. I used 1 cup of milk with 1 cup of organic chicken stock for more flavor. Added the cheese to the sauce. Very tasty casserole!

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Josie

Cooking Level: Expert

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Reviewed: Jan. 12, 2009

This was very good. Next time I may try to reduce the amount of butter and add some additional garlic and/or spices.

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Tovah1013

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Reviewed: Jan. 8, 2009

This was fantastic. Unfortunatly, I didn't have any fresh mushrooms, celery, or onions, so subst onion salt, celery salt, and garlic salt. It was still great. I'm sure with the fresh veggies it would be even better. I'll definitely make it again.

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Amy Santiago

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Reviewed: Jan. 7, 2009

One of the best if you like tuna casseroles,very tasty.

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annhardt

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Reviewed: Jan. 5, 2009

Great recipe! I always seem to cook more noodles than the recipe calls for, so I ended up adding another 1/2 cup of milk to the mixture after it was in the baking dish. Also, I added about a 1/2 cup or so of shredded cheese to the milk so that it became part of the sauce and was more evenly distributed. Used whole milk and Kraft Shredded 4 Cheese blend - Poppy loved it!!

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Durtydoo

Cooking Level: Intermediate

Home Town: Betterton, Maryland, USA

Living In: Chestertown, Maryland, USA

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Reviewed: Jan. 5, 2009

This is the only tuna noodle casserole that I will be making from now on! It was FULL of flavor and there were no leftovers! I read other reviews and made the following modifications: I sprayed olive oil in the baking pan instead of butter. Sauteed the onions, celery, garlic, and then mushrooms in olive oil instead of butter. Use more garlic for awesome flavor (5 cloves), and I added a small amount of Adobo seasoning to the mixture. For the roux, instead I used whole wheat flour and added a few shakes of Adobo seasoning (found in the Mexican food aisle). This is a great seasoning. Also add a few shakes of Thyme seasoning (this is awesome in the casserole). Then when the casserole is done, I sprinkled "Trader Joe's Fried Onion Pieces" on the casserole. It is delicious this way and total comfort food. Served with sauteed green beans.

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Jan. 5, 2009

I was in the mood for tuna noodle, knowing most call for canned soups (which I don't use) and was pleased to find this. No real fans of tuna noodle in my family of six, but they didn't complain. I added a little sour cream to the mix, eliminated the peas and mushrooms, mixed the shredded cheddar in with the other ingredients and added crushed potatoe chips on top (how my mom topped hers 40 years ago)...Was a little bland, I will add more salt and probably some garlic next time...great winter comfort food...am having the leftovers for dinner tonight.

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mocamom

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I LOVE this recipe! I use a lot more cheese than the recipe calls for, but otherwise make it just as written. It is delicious, and something I crave every few weeks now.

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GlitterBot

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 24, 2008

I try to make my own COM soup whenever I get the chance so this was a great recipe for me. A little more effort will yield great results! You cannot even begin to compare the fresh stuff to the canned! i didnt use the entire 1/2 c. of butter as called. I sauteed the mushrooms in EVOO and then later used about 4 TB butter to make the roux to thicken the sauce. I spooned half the final mixture into the casserole dish, layer a couple slices of Kraft american slices on top, and then spread the rest of the casserole on top. It was amazing! Oh, and for a great crunch and flavor, use crushed FRITOS instead of potato chips (they get gummy when you refrigerate the leftovers)

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velhari

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

Very tasty. I use a bit of Lawry's seasoning salt in the butter and flour. Thank you! I had a craving today for my mom's tuna noodle casserole. She passed away this summer and never wrote down all her recipes. This tastes exactly like she used to make it. Thanks so much! Comfort food at its best. The flavor is great

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Dani

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Reviewed: Dec. 19, 2008

This is definitely a keeper! The best tuna noodle casserole my husband and I have ever had. Followed the recipe exactly. Trust me..you won't be dissapointed and you will NEVER use the soups that most recipes call for..

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sheryl

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 17, 2008

Not sure this needs one more review but here it is -- loved it! I've come to the conclusion that tuna noodle casserole has to be made from scratch. I used to think I just didn't like it until I tried this recipe on a whim (because my husband likes it and I was trying to be nice to him). Here, finally, is a recipe I can make for him regularly.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Dec. 10, 2008

I was looking for a Tuna Cassarole recipe that didn't call for the prepared "cream of" soups. My kids really enjoyed this and ate several helpings each. Next time I think I will make a little more of the roux because it was just a little dry since I added the whole package of noodles which was a little more than called for. I left out the mushrooms because my kids don't really enjoy them. Maybe just a little bland but still good and enjoyed by my family.

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clarissa

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Reviewed: Dec. 9, 2008

I thought it was bland, just like other reviewers, so I took some suggestions and added nutmeg, red pepper flakes, and thyme. This absolutely is necessary and makes this bland dish spectacular! Love the crunchy breadcrumb topping, I used extra sharp cheddar cheese. Will make this again and again.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 5, 2008

With a little tweaking, this recipe could be 5 stars. But it's a must try for those who are looking to avoid all the gunk that's in condensed cream of whatever canned soups. It's a very flexible base to use to suit your needs. In fact, I made it dairy free, using 2 c. chicken stock and 1 c. Rice Dream in place of the milk (I added extra liquid because other reviewers said it dried up a little when it was baked.) I divided the recipe in half and my son and I ate the dairy free version, and my husband ate it with cheese. I also doubled the onion and celery and added a bit of thyme. Any topping will do but I used crushed cracker crumbs and potato chips. Tasty. Thanks for sharing.

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