Tuna Noodle Casserole from Scratch
I'm giving this 4 stars because, as a base recipe, I think it's really good. However, as some viewers pointed out, it needs more flavor as is. I took advice from other reviews and used extra virgin olive oil and chicken base/bouillon. I used 6 tbsp e.v. olive oil to put in the recipe and then 2 tbsp of butter to mix with the bread crumbs as the recipe says. I had to add more salt right before I baked it. I forgot to add my chicken base in the sauce when I was cooking it so I mixed a heaping tsp (equals to a little over a bouillon cube) of chicken base. Next time, (oh yes! there will be a next time!) I'll try to remember to mix it in the sauce while I'm cooking it and I may add 1 1/2 to 2 tsps of it. I do realize substituting olive oil for butter makes a difference in the flavor, but even if I had used a whole stick of butter, it would've needed a bit more seasoning.
Overall, great recipe!
3 users found this review helpful
Jun. 15, 2008