I thought this was a great dish. I am always looking for different tuna casseroles for lent and this ones a keeper. I also used sliced onions instead of the leeks, other then that I didn't change a thing. Next time I make this I am going to add peas or carrots.
This is awesome, and 8 don't even like canned tuna. I use the white tuna in the bag. The lemon zest gives it a really nice flavor
fantastic! the kids even loved it! and very flexible recipe...I added green peas and diced yellow bell pepper. I also substituted sharp cheddar cheese and sprinkled the top with parm. Delish. Definite keeper for a quick night meal.
A keeper! Did not alter any ingredients. Wonderful flavors. When fresh peas and asparagus are in season I will try each as an addition. Love the lemon zest! Going to be a stable for Lent and beyond. Thank you for a great dinner.
Made this this evening. I agree with the previous reviewer that it takes much longer to prepare than described, BUT it is delicious. I substitued diced onions for the leeks, but otherwise followed the recipe exactly. It baked in the time and at the temperature described. Even my husband, who has tuna noodle casserole nightmares from his mother's traditional, soup-heavy recipe, ate more than one helping. It's a keeper.
What a disappointment! First, there is no way one can prepare this in 15 min. unless you have your own sous-chef. You must wash and slice the leeks, grate the cheese, mince the garlic, zest the lemon, drain the tuna, bring milk to room temperature, cook noodles, make cheese sauce, etc. After at least an hour of prep, the dish was bland. Lemon flavor did not come through and the (expensive) Gruyere cheese added nothing. Bought ingredients for all dishes in this article, but don't know whether I'll try them now.