Low-Cost Tuna Noodle Casserole (Print Version)

Tender noodles, creamy sauce, and tuna unite in this affordable, hearty dish. Easy to make and perfect for weeknights.

# Components:

→ Pasta & Grains

01 - 8 ounces egg noodles

→ Seafood

02 - 1 can tuna in water, drained (5 ounces)

→ Dairy & Pantry

03 - 1 can cream of mushroom soup (10.5 ounces)
04 - 1/2 cup milk

→ Vegetables

05 - 1 cup frozen peas

→ Optional Toppings

06 - 1/2 cup breadcrumbs
07 - 1/2 cup shredded cheddar cheese

# Directions:

01 - Set oven temperature to 350 degrees Fahrenheit.
02 - Boil egg noodles in a large pot of salted water according to package directions until just tender. Drain and return to the pot.
03 - In a mixing bowl, whisk cream of mushroom soup with milk until evenly blended.
04 - Add drained tuna, frozen peas, and the soup mixture to the noodles. Stir gently until thoroughly combined.
05 - Transfer the mixture to a lightly greased 2-quart casserole dish.
06 - Sprinkle breadcrumbs and shredded cheddar evenly over the top if desired.
07 - Place dish in oven and bake uncovered for 20 minutes or until bubbling and heated through.
08 - Allow casserole to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • Ready in just 30 minutes for quick weeknight dinners
  • Uses affordable pantry ingredients for cost savings
02 -
  • This casserole contains gluten, dairy, and fish allergens
  • You can easily swap the mushroom soup for chicken or celery soup for variety
03 -
  • Add sautéed onions or celery for extra flavor and texture
  • Choose reduced-fat ingredients for a lighter casserole

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