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I doubled the recipe, also great with chicken or canned salmon, sauce is easy to make, but we added some more cheese on top. Not a bad old fashioned recipe. Don't cry if you don't like tuna, for heaven's sakes, you know the drill to use something else by now.
no onions, no carrots, no peas is what we do can not stand the taste with tuna
What a great way to make the sauce! I imagine that this recipe would be good with leftover turkey or chicken. Wow. I can hardly wait to try it.
Leftover or canned chicken would be amazing in this dish. We've been shying away from tuna for awhile, and we really miss type of casserole.
Tuna noodle casserole is one of my absolute favorite comfort foods. I am so thrilled to find this healthier version here! Definitely going to be trying this :)
We like tuna noodle casserole in my household, so I'm betting this will be a hit.
GkoryFB80....., under the video you'll see on the left hand side a knife and fork symbol....click on that and you'll get the recipe
This recipe looks good. I'm so glad and thankful to SparkPeople that all the recipes on video are also written in their recipe collection. I'm going to try this one real soon. Thank you Jesus for SparkPeople.
I agree - even for hearing people, I'd have to listen to it 6 times to get all the details right.
This recipe looks so good and I'd love to make it but since I'm deaf, I do not know how much of each ingredients, etc. Is it not possible to have the Recipes in Closed Captioning for those of us who cannot hear? There are many deaf people on SP and I know we'd all love to be able to understand.
Heck with yhe recipe-I need to see more pics. of Loopygram123's dog!!!!!! Cute alert!!!!!
The recipe button is above the SPARK POINTS button. Chef Meg's voice is actually in the moderate range with a Cincinnati accent.
Is there a link to a printed version of this recipe? I don't want to write what the video did and I can't understand Chef Meg's high pitched voice (I'm deaf in the high frequencies.). Thanks.
can you freeze this and how does it taste warmed up?
*"Original" recipe made the rounds in mid-1950s-? *Only used plain noodles, tuna, cream of mushroom soup.*NO onion, fresh mushrms, or cheese.*I do NOT like cr. mushrm soup.*Use undiluted "golden mushrm" soup instead.*I began to add drained peas.*Economical on tight budget!*STANDARD DINNER FOR US! ;)
How if only I could eat just a little bit...🍴
I don't even like fish but i used what i had, regular noodles,goat cheese and mushroom soup for ease of making and it was great! could not tell it was tuna and I didn't even use solid white, just regular light. I don't know where the fish taste goes but it wasn't in my casserole!...I loved it
I don't like warm tuna but think I might try this with chicken instead. Looks pretty yummy except for the tuna!
Will give this a try.
Delicious! I receive complements whenever I serve this dish! Loved the video ... streamlines how to do this dish quickly and efficiently.
Sounds like something I would try! Looks really good too.
I can't wait to try it, it looks great!
I'll let you know how my Dad likes it. He's the ultimate casserole gourmet.
Too dry, needs a little more of the sauce.
I would like chicken because I don't care that much for tuna. I will eat tuna but I will try chicken first.
I just entered the recipe and it comes out to 202 calories for each serving. Really good with come spices added. I called it Chef Meg's Tuna Noodle Casserole.
I never liked tuna noodle casserole, but I bet this would be good with chicken instead.
One of my favorites!
You can find the calories in the printed copy of this recipe if you click on the 'See the Recipe' button under the video. :)
Wish lowfat cheeses were readily available where I am. Only cheddar is available lowfat here.
I don't have whole wheat ! Is it really bad if I use regular pasta instead ? I'mtryin this anyway :)
Think I'll try this next week.
I loved the Tuna Noodel Casserole. The thyme and shredded swiss cheese with the creamy sauce, just delicious. I was proud of myself preparing this recipe, just like the video. KUDOS to Chef Meg!