Cookbook talk:Traditional Tuna Casserole

My observations: --67.185.172.158 05:36, 23 September 2007 (UTC)
 * The recipe doesn't specify how large "a can of peas" or "a can of mushrooms" is. I used about a cup of mixed frozen peas and carrots, and about half a cup of fresh sliced white mushrooms.
 * Cooking at 375F for 50 minutes was long enough to get the noodles to "al dente".
 * There's not quite enough liquid in the recipe if you drain the tuna. I'd suggest increasing the milk to 3/8 cup, or adding a quarter-cup of water.  You could also use the water the tuna's packed in, but that would probably give things an incredible fishy flavor.
 * Shredded mozzerella cheese works just as well as sliced cheese.