16 Reviews
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Liza on 1.26.2014
I’ve always made tuna noodle casserole with cream of mushroom soup and I was excited to find a recipe without it. It’s always been a comfort dish of mine and I travel around a lot and cream of mushroom soup isn’t always available when I’m out of the US. Plus it’s always been the only recipe that I make that wasn’t exactly homemade. I like to stay away from processed and prepackaged food.
I did end up using a full bag of egg noodles in a 13×9 glass pan. The two cups in the recipe would definitely not be enough to feed my family and we like leftovers! The sauce was enough to keep that amount of noodles moist and I added a little cheese on top with the crushed ritz and baked for 25 minutes instead of the 30 to 45. Because I used more noodles, next time I will definitely use two cans of tuna instead of one. We all love tuna, so the more the merrier!
The best part about this recipe is it gives you the bare bones and you really can go wild with it. I’m excited to add mushrooms the next time I make it and experiment with different types of cheese.
Definitely going into my recipe book!
sk8rvet on 11.10.2013
This is a great comfort food recipe. I used sharp white cheddar, American and a little Parmesan for the cheese sauce. I also sauteed some mushrooms to mix in. Best tuna noodle casserole I’ve had and plan to make over and over.
luv2cook on 6.3.2013
Great casserole with out the condensed soup! I would totally recommend you make this and it will be going in my go to recipes. Homemade tuna casserole rocks!
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