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Retro-Metro Fancy Tuna Casserole Recipe

Retro-Metro Fancy Tuna Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 31-40 of 55

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  • on January 16, 2006

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    I do agree that this dish could use a little more flavor, however I attribute that to my own lack of available spices. I tried to make this a healthier meal by using whole wheat pasta, half and half over heavy cream, doubling the vegetables, and omitting the bread crumbs and extra butter. The result was great! I was able to eat a pasta dish without sacrificing taste and without all the guilt. Thanks!

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  • on January 10, 2006

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    this has to be the worst receipe and instructions i have ever used. i ran around the kitchen after i thought i had all my ingrediants out and had pans all over the house. then the finished dish was totally un eatable. i had no tast of the 1 and 1/2 lbs of fresh tuna steaks at all, to crumb the bread was a story in its self. I certaily would not recommend this to anyone. The meal got thrown out and we ended having grilled cheese sandwiches for supper. the receipe should be taken off the recommendations.

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  • on January 09, 2006

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    Next time I make tuna noodle casserole, I will use the standard cream of mushroom soup recipe. This was very dry and just not worth the effort.

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  • on January 02, 2006

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    This was awful! I usually love Rachael's recipes, but I'm deleting this one out fast! I'm going back to my mom's tuna/noodle casserole from the 60's! It may have more calories, but it is GOOD!

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  • on December 27, 2005

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    I agree with those who found the sauce bland. Having read the other reviews, I interpreted "adjust seasonings" liberally--I added dried thyme, parsley and oregano, as well as more salt than I would normally use, and I added three cloves of garlic (mashed in the garlic press to the mushrooms, as well as using garlic-infused olive oil for the sauteing. (I also used farfalle, because I didn't have noodles, and it worked well. Even with the herbs, it wasn't anything spectacular. If I were going to try it again (i.e., if I were out of cream of mushroom soup, I'd make more adjustments, such as by adding sherry to the mushrooms, and making a roux before adding the stock and cream. I'd also use good quality canned tuna--definitely not worth using another tuna steak for this.

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  • on December 21, 2005

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    While living up to its claim of being a 30 minute meal, I have two thoughts on the tuna casserole. First, this one was a little bland. Seemed to lack the richness and flavor. None of the ingredients popped out. Second, it seems kind of expensive to use a tuna steak when a good quality of canned tuna would have worked just the same. Maybe next time using a good can of italian tuna in olive oil might liven it up a bit and reduce the cost of preparation without compromising the taste of this tuna casserole.

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  • on December 16, 2005

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    This dish was great! I did use canned Premium albacore tuna. Wasn't runny at all -- it was perfect. It had really good flavor. I threw on some croutons to make it extra crunchy on top. Great for leftovers....tasted even better second time around. This will definately replace all other "Tuna Casserole" recipes I have used in the past.

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  • on December 07, 2005

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    The casserole was runny and tasted kind of off with the tuna steaks. I would use canned IF I ever made it again, but I don't think I will

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  • on October 24, 2005

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    love it

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  • on October 02, 2005

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    This is a good meal, but the cream sauce must be doubled in order to not taste too dry.

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