Your the best Chef Billy Parisi,Thank you for sharing your God given talent with us!

Perfect Lenten Supper dish to make. I knew you were going to cook fresh Tuna! TFS a must make for the spring!

I just love your enthusiasm!!

On the contrary I can attest the magic ones are wonderful in this.

Amazing Thank you I am going to try this Looks so delicious

This is funny, my two older daughters 51 and 56 spoke to me about a. month ago about wanting some tuna casserole. They childhood memories seem to always center around food and baked goods. So today I made a tuna casserole, with a homemade cream sauce, mushrooms, celery and onion and a crunch topping along with asparagus. Angel food cake and berries ended the meal. They were very happy campers.

I love this idea

So delicious, I must try it with the raw tuna next Friday, excellent recipe I must make this one for the whole family, God bless you and TYVM for sharing!!!😇🥰😍🤩😋

Wow, that looks soooo good.

Thank you!

What do you think about cooking this with smoked tuna steaks and the final mixture finished on a smoker? I think I will try that. Thanks for recipe Billy.

Looks delicious thank you

Yum, yum,

I’m going to try this!

Hello Chef, it looks a little dry to me, might be my monitor. Thanks for the video.

Love it💓

Never heard of this gonna have to try it.

Dude (Chef), you are the MAN! I think I've found my new au gratin topping for mac n' cheese, too.

All I can say is…yum!!!

Wait. What? And here I was looking for a quick, low fat, low cal tuna casserole. Forget that! This is now on this week's menu!

I know you will make this special, I’m watching 👀👍😘

I always hated the frozen peas cooked in the casserole, but in your recipe, I’d eat the frozen peas or any other vegetable I disliked as a kid

Nice work. Where is the link to the DIRECTIONS? Thanks.

Curious why you are using olive oil to cook apposed to vegetable or something more neutral in flavor and has a higher smoke point? I know ur not looking to create a sear but considering costs effectiveness and such. Just curious, looks good!

Hey, here's a mushroom tip. Before you saute just cover the shrooms in water and boil it down. There will be a nice mushroomy "sauce" at the bottom. Then throw in your butter and saute. I swear this makes for the best mushroom. Boil first.. then saute!

Hey there, I have made this enough that I thought my wife was going to ban it in the house (actually, on request, it was added to the rotation). However, this got me thinking - what other casserole dishes go so well and be used over days (or even weeks if frozen) for quick and tasty weeknight dinners?

Very nice. Thank you. (I thought you would mix in some cheese... looks a tad dry... my version is a bit creamier...)(I wonder if you could use grilled salmon... hmmm...)

I love your recipe but I’m lactose intolerant 🥲 any alternative for the cheese and whole milk you could suggest?

Hey chef, I noticed you’re chopping garlic again lately. You lose your garlic press? 😂 Keep up the great work!

Looks delicious! Seemed like maybe a bit too many noodles tho.

Sorry but guarante mine is better!!! I do love yours also!!! I will save it in my library to make it one day.

Eek! I fell out of favor at a few key moments: olive oil smoking/high heat, celery, peas, carb overload with flour in sauce and breadcrumbs and noodles. I think it is possible to make an epic mushroom pan sauce that does not utilize flour or corn starch. Olive should never be used to cook at medium and higher temps! Please use a different healthy oil (coconut, avocado) or better yet tallow/lard/etc for high heat cooking. I don’t have any immediate family that craves the epic flavor of fresh diced celery, seems like this could be omitted. Finally sub out peas for broccoli and sub out cheddars for swiss/gruere/mozz/parm/pecorino combo!! I really do appreciate your video, even if it fell short of my version of “epic” - thanks for taking a risk!

I made it to 1:13. No mushrooms. No. Nada. Ain't gonna do it.

Looks dry.

You had me until the green peas. I threw up in my mouth a little bit on that part. But otherwise looks dope. Might be good to do the mushrooms in truffle oil. Also, for the cheese, I’d think a Gruyère plus another more neutral cheese might be better than the ched.