1 Review

If you're looking at this recipe and decide not to make it because you have no idea what Continental cheese sachets are, don't let that deter you. I made a roux from butter and flour and milk, then added some yummy Cheddar and a bit of Emmenthal, and bingo, cheese sauce. If you do make your own cheese sauce, leave out the 1 1/2 cups of water called for in the recipe, that's probably there to reconstitute the cheese sauce (shudder). Aside from that, the recipe is lovely, with the small exception of no salt and pepper, no spices. Unless you have some really salty, flavorful cheese, this is going to be a bland dish. I think the flavor is supposed to come from the cheese sauce packets (how much sodium and MSG would be in there, I wonder). In our case I added some sea salt, freshly ground black pepper and Hungarian paprika. This reminded me of the tuna casseroles I used to get for school lunches when I grew up in the States. Thanks for the trip down Memory Lane.

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Mirj January 17, 2006
Annette Sym’s Creamy Tuna Bake