This recipe was a great start for my creation that turned out to be the best tuna noodle casserole I've ever had!!! I did make several adjustments because I had different items on hand. I followed most of what is here but in place of the celery and green pepper I used a full package of frozen mixed veggies. Along with sauteeing the onion, I added 2 minced garlic cloves. Once done with that I poured in the mixed veggies which I had steamed in the microwave. In the sauce/soup mixture I added a tsp of stone ground mustard, about 1/4 cup parmesan cheese, half the salt and about 1/4 tsp black pepper. I really like medium or sharp cheddar so that's what I used and I added about 1/3 cup more than the recipes calls for. I also left out the pimientos. I had no tuna on hand so I substituted with canned salmon which is a little healthier and tastes better anyway. Lastly I crunched up about a half a package of saltine crackers and stirred in 2 tbsp margarine to sprinkle on the top for a crispy buttery crust. It turned out amazing! Perfect amount of moisture too, the noodles didn't dry out at all. So easy and I will definately be making this one again soon.
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This recipe was a great start for my creation that turned out to be the best tuna noodle...