Came out excellent, even with sun dried tomatoes packed in oil. I used half Parmesan and half havarti cheese instead of what the recipe called for. Came out perfect in a ceramic low casserole dish.
Tuna Noodle Casserole
From EatingWell: October 1997
Just like mom used to make—only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.
4 Reviews for Tuna Noodle Casserole
Easy and perfect for a rainy weekend day watching sports -- or maybe that's just me :-) I left off the pine nuts and used a gruyere/swiss combo because it came pre-shredded (and my knuckles are still healing from my last run-in with the box grater). Next time I'll do like others and add something green like broccoli or spinach. Carrots would work too. I might leave some of the veggies chunkier as well.
I changed it up and used about two cups of fire roasted tomatoes (drained) and 1 bag of chopped up frozen broccoli (cooked and drained) because those are the veggies I had on hand. I also used about 1/2 the mayo, but double the cheese (I used cheddar based on the post above). It turned out amazingly well! It even received this reaction: "This is one of your meals that I will really look forward to having again!" Next time, I'll repeat the tomatoes and broccoli amounts, but add more tuna. Thanks!
This recipe was delicious and will be made again at our house. The only changes I made were- I used skim milk, I didn't have Gruyere cheese so I used extra sharp cheddar, and I didn't have noodles so I used whole wheat shells which I think are better anyways because the tuna/vegetable mixture got mixed up inside the shell which made it very tasty. My husband and I were saying how easily this recipe could be adapted by using different vegetables and meat. I will try chicken next time for a change.