Best Tuna Noodle Casserole

I am a senior that lives alone and there are so many recipes that I make that even when reduced are still more than I could finish in a reasonable time. So there are a lot of meals that I may freeze for later. For those of you asking if this can be frozen, this is my suggestion: Complete to step 4, but do not sprinkle with cheese. At this point it can be frozen (I personally like to freeze in individual zip-lock portions but can also be frozen in larger portions). The day you plan on eating, place in refrigerator in AM (or even defrost in microwave later) before completing with sprinkled cheese and steps 5 and 6.

My husband swears that he loathes casseroles and especially tuna casserole. I made this recipe and spooned it into four individual cassoulets, moving it outside his concept of a casserole. He not only loved it, he asked to take the remaining two to work for lunch. I was a little worried that the sauce was a bit thin when I spooned it in, but it was perfect! I substituted fresh spinach for the peas, rotini for the egg noodles, and included some parsley in the bread topping as well as sprinkled on top when I served it. Outstanding with a glass of Sauvignon Blanc.

It was my first time making this from scratch, and we really enjoyed it! I read the comments that said it came out dry, so I added an extra 1/2 cup each of stock and milk. I used 2 cups of cheese instead of 1-1/2 cups, and an extra teaspoon of the Dijon mustard. With the Panko topping I used smoked paprika instead of regular, and added a sprinkle of garlic powder. It all came out delicious, and my husband had seconds and thirds!

I halved this recipe for the two of us. It was really good for a few days warmed up for lunch. I used 1 can of albacore tuna. When sautéing the veges, I added 1/4 C red pepper for color. We love Dijon mustard, so I doubled that along with the addition of Dubliner white cheddar cheese. I really like the idea that no canned soup was in the recipe. Canned soup just adds sodium and additional fat. Good solid recipe to make again and again.

Very dry - otherwise tasted great. Will double the sauce next time and I am sure that will make it fantastic!

Omg this is the best tuna casserole I have ever made and have ever had, I followed the recipe exactly except I did add a little red pepper flakes for a bite but didn't notice any and I added a tiny bit of chopped celery, I didn't double the sauce but I did the amount it called for and a half and the consistency was perfect it wasn't dry and it wasn't too wet it was absolutely perfect and for the topping I mixed a half a cup of panko with a half a cup of bread crumbs because I ran out of panko and I mixed that with oil and butter and sprinkled my cheese on top and then the panko and bread crumb mixture and then I added some of the french fried onions on top of that, it came out absolutely perfect, next time I might double the sauce and add an extra can of tuna but, like I said, it was the best tuna casserole I have ever had, was a lot of work but it was definitely worth it in the end... Soooooooo good.... I've already had two helpings and I live alone so I don't know what I'm going to do with the rest of it but I guess I'm going to freeze it in little containers lol

Made a half recipe as we are only two and wasn't ready to share a first time with a new recipe (for me). It makes enough for a couple of days plus so use a large pot. The good news is that it was really tasty and I think it can be sealed and frozen. I saw the reviews saying it was a bit dry so I bumped up the chicken stock and deglazed with a large splash of dry white wine. I also agree with the addition of celery as it added a nice crunch in addition to the panko. We really like the ability to reduce the amount of salt by not using canned soups. The best tuna casserole that I have had and I am not sure if it is the Dijon or the lemon juice or just fresh stuff. We loved this, will probably try the recipe with crab next time.

I never comment, but here I go…this was amazing and I love that there is no canned soup in the base! I tend to deviate from recipes so…I used medium egg noodles and swapped asparagus for the peas (one bunch cut to small pieces little bigger than peas, added red bell pepper (I like color) and spiced up the topping by adding smoked paprika, chipotle chili (I think any heat will work) add a half to 1/4 cup of panko since you are adding spices. Also topped liberally with Italian and regular parsley. Cooked 20-25 min let cool for 10 and asparagus still had a nice crunch. Thank you for the original recipe. This one is a keeper.

Not bad. Made a few adjustments. Didn’t have fresh mushrooms. Used cream of mushroom soup instead. Mixed the tuna, peas, soup, 1/2 cup of milk, lemon pepper in a small bowl. Italian parsley adds a nice touch. Everything else was pretty much the same. Made add more cheese & breadcrumbs next time

After reading reviews I only added salt to the boiling noodles and the onions and mushrooms. I also upped chickem broth to two cups. It was not dry and I thought pretty good. However I think something added could make it great. Not sure what. Maybe a spice? Or maybe wine? Maybe a vinegarette? I am not a chef but I am willing to try this again and try to find something to bump it up a notch

Way too much salt used. For those who have to be tight with sodium intake, don't add salt to noodles cooking or anywhere else in the recipe. Use unsalted butter. There is plenty of salt in the cheese itself and the tunafish to make the dish very nice. You might be surprised at how fresh it tastes without loading it with salt!

I made 1/2 of the recipe exactly as written. I liked it, my husband did not. He said he hates warm tuna and is not a fan of cooked peas. I will not make again. However, he said he may like this recipe with spinach and chicken. If peas and tuna are not something that bothers you make this by all means. I found it very favorable.

This is by far the best tuna noodle casserole we have ever had. My husband loves it. It’s a wee bit time consuming to put together but worth every minute!

Basic tuna noodle casserole made better with mushrooms and mixed vegetables. Great flavor!

Very bland, won't make again. Very disappointed.

Even my dad admitted it was tasty.

Add little more stock and milk turned out perfect.

I followed the recipe exactly as written, and it turned out really good! I was concerned about the sauce because it never really thickened up like a normal white sauce does. It was relatively runny. But, after it had baked in the oven for 25 minutes, the noodles had absorbed a lot of the excess sauce. It was still really creamy and had a great flavor. My family loved this one, so it will be a regular on our meal rotation. Even though the ingredient list looked long, it was really ready to follow and was totally worth the effort. Thanks!

Everyone loved this -the sauce was superb!

I didn’t think this would be my new favorite, but here we are.