I needed a relatively easy dish to make for dinner tonight since we had baseball practice to go to. I found this bad boy also in the March Issue of Bon Appetit.
The family gave it 3 out of 5 stars but that’s just because our ranking system works like this: one star awarded for each member of the family willing to eat it. The microscopic flecks of green ruled out the possibility that Brody (age 6) would bring it within a foot of his mouth. Hadley (age 1) was asleep so I guess she didn’t really get a chance to vote.
I’ve never made tuna noodle casserole before. Frankly, it never sounded that appetizing. This recipe was a definite upgrade from the congealed canned soup versions of yesteryear. All in all, I would say it’s a solid midweek, family friendly option. I actually doubled the recipe since there were two growing boys eating it. One upward (Tyson, age 10) and one outward (Javier, age 29 – just kidding sweetie!). We ended up with lots of leftovers so I may not have needed to after all. I made one half of it with Provolone rather than Gruyere because I married a man who doesn’t like stinky cheese. Crazy. It’s all Cojack all the time with that guy – boooring. The Provolone version seemed to please the boys so it’s a good option if you have picky eaters. Also, I used about half the amount of cheese called for. I figured with all the butter and milk/half and half, it wasn’t suffering for any fat or flavor. It tasted just fine that way and I’ve never been afraid to cut down the amount of what I term “overkill ingredients”. In the future I’ll probably play around with whole wheat pasta as well. It kills me to use white pasta anymore.