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Tuna, Artichoke, and Noodle Casserole

An innovative sauce transforms tinned tuna, making the dish suave enough for company.

Source: Martha Stewart Living, January 2009
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  • MissBee1971
    2 APR, 2010
    If this is too fishy for you, cut the anchovies in half. I also add a tad more lemon zest. One other recommendation: mix the bread crumb topping with melted butter until coated, and add a couple of tablespoons of finely grated Parmesan.
    Reply
  • ebblack
    4 JUN, 2009
    I've made this twice now. It definitely has a "fishy" taste. First serving was OK, but the leftovers warmed up for lunches were really great!
    Reply
  • b_hinch
    19 APR, 2009
    I followed this recipe exactly. It was horrible. It was so bad that we had to throw it away. It was a little pricey, but it went into the garbage anyway.
    Reply

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