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We thought this was really delicious! I used 2% milk, tabasco for the cayenne, angel hair pasta and went the parmesan route. Best tuna casserole I've ever had. Served with salad and garlic bread. Froze half for another day....can't wait. Thanks for posting!
This dish was really good. I sauted fine chopped carrot, celery, onion, mushroom, and garlic. To the cream soup part, I added a little bit of curry powder (just for something a bit diffrent). I didn't add the eggs, and I topped with a seasoned breadcrumb mixture. My family, who usually hates casserole enjoyed this very much. Maybe next time I'll try it with shrimp instead of tuna. Thanks for the great recipe.
Kittencal, what is it with you?! Every single one of your recipes is out of sight!! This is no exception....a just about perfect tuna noodle casserole using no canned and processed cream of whatever soup. Just tell me when you open up your restaurant, I'll be banging down the door......
Really good! I left out the mushrooms and peppers (none on hand) and used whole milk and salmon. Really like the homemade soup/sauce base - I try to avoid msg, and most "cream of" canned soups are full of it! This is a great alternative.
Comfort food at it's very best. Didn't have the mushrooms, used extra onions and peppers. Turned out great. Thanks Kittencal!!!!!
Great "must go" receipe. A "must go" is when you clear out the fridge and pantry of things that "must go" or spoil. I had leftover spahetti and not much else, so searched and found this recipe. Didn't have several other ingredients such as peppers or mushrooms, so substituted 2-3 T of capers and 1/4 C chopped flat leaf parsley for something crunchy and green. Husband isn't a fan of nutmeg, so I left that out and only used a hot paprika for a smoky spice and didn't use cayenne. Used only the parmesan cheese in the recipe and did sprinkle a little on top that browned nicely. Also forgot egg yolks and glad I did--turned out great. We almost polished off a 9x13 pan with 4 adults and a 6 year old (who did pick out the capers...). This base recipe would be great for chicken and frozen mixed veggies for a "noodle pot pie" or salmon and peppers. A keeper for sure. Thanks!
I liked it, but my hubby LOVED it! I give it a 4 because my son..who hates pasta, ate it up! Two days in a ROW!!! But i couldnt give it a 5 as it was a little watery, and not as solid as I expected.I did my own thing, as I usually do...I didnt use parmesean, but did use cheddar cheese. i added peas and corn. I did not use half and half, which is probably why it wasn't as solid. Tasty, and I will be making again!
I used light butter, and substituted milk for half of the cream, recipe was still delicious. some further changes were that i also lightly sauteed the mushrooms and pepper before baking. i also used red pepper instead of green, since that's what DH prefers. we like nutmeg, but for those who are sitting on the fence: note that the taste of the nutmeg comes through quite pungently (we could have done with less ourselves), so one might want to moderate that. other than that, this delicious comfort fare.
I made a variation of this. I didn't do the egg yolks as I didn't want it to be as stodgy as it looks in the picture. I also sautÃ©ed the peppers with the mushrooms. I added buttered breadcrumbs to the top before baking and added chopped parsley and chives (both fresh) to the veloute. I am not a fan of canned tuna at all, but have to say this was excellent. Kids really enjoyed it too. Will definitely make this again. Thank you!
This was quite delicious. I used only 1/2 cup 1/2&1/2 and increased the chicken stock accordingly. I used homemade excellent stock, so I think that helped. It still turned out very creamy and nice. I skipped the nutmeg, but did use a pinch of red pepper. THis is a winner and I will be adding it to my regular rotation, thank you for sharing!