Low-Cost Tuna Noodle Casserole (Printable Version)

Tender noodles, creamy mushroom sauce, and tuna combine for an easy, budget-friendly dinner.

# What You'll Need:

→ Pasta & Grains

01 - 8 ounces egg noodles

→ Seafood

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

→ Dairy & Pantry

03 - 1 can (10.5 ounces) cream of mushroom soup
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 to 350°F.
02 - Boil egg noodles in a large pot of salted water according to package directions until al dente. Drain and return to pot.
03 - Whisk together cream of mushroom soup and milk in a mixing bowl until smooth.
04 - Add drained tuna, frozen peas, and the soup mixture to the noodles. Fold gently until evenly combined.
05 - Transfer mixture to a lightly greased 2-quart casserole dish.
06 - Sprinkle breadcrumbs and shredded cheddar cheese evenly over the casserole if using. Bake uncovered for 20 minutes, or until hot and bubbling.
07 - Allow casserole to stand for 5 minutes before portioning and serving.

# Additional Tips::

01 -
  • Uses affordable pantry staples for a wallet friendly meal
  • Ready in only thirty minutes from start to finish
  • Delivers creamy texture and old fashioned flavor
  • Perfect for feeding a crowd or stretching leftovers
  • Customizable with what you have on hand
02 -
  • High in protein and filling
  • Excellent for meal prep and reheats well
  • Budget conscious but still brings big comfort
03 -
  • Cooking noodles just until al dente ensures they hold up and do not get mushy in the oven
  • Be sure to taste the tuna before mixing it in high quality tuna makes all the difference
  • If your casserole seems too thick add a splash more milk before baking for extra creaminess
  • My aunt taught me to always sneak a little extra cheese under the topping that oozy layer in the middle never fails to surprise guests
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