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Tuna Noodle Casserole from Scratch
March 07, 2007

Why is that casserole recipes never call for enough sauce? When I mixed everything together, prior to baking, it looked quite nice and juicy. I should have stopped there and eaten the dish as pasta with tuna sauce. The baking dried it out completely. I would also suggest using more tuna as to me it tasted more like a 'peas in white sauce with pasta casserole'. I am also always suspicious when recipes call for a flour-thickened sauce to put over pasta. They ususally turn out too 'bready'. I think it would be nicer to use thick cream instead of milk here, and omit the flour. Also, more spices and herbs would be nice, I think. Garlic, parsley and lemon would make it more interesting. The way it's written it's a bit bland and definitely dry and I am not looking forward to finishing the leftovers tomorrow night.

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