Here’s a simple yet satisfying Tuna Noodle Casserole recipe, perfect for feeding a crowd on a budget! This classic dish combines creamy, cheesy noodles with tuna and peas for a comforting meal.
Ingredients
- 1 (12 oz) bag wide egg noodles – approx. $3.00
- 2 cans tuna (drained) – $1.75
- 1 can cream of celery soup – $0.79
- ¼ cup milk – just enough to thin out the soup
- 1 (12 oz) bag frozen peas – $1.19
- 1 cup shredded cheese (cheddar or your choice) – $0.75
Total cost: approximately $7.48, serving a family of five with leftovers!
Instructions
- Preheat the Oven:
- Set your oven to 375°F (190°C).
- Cook the Noodles:
- Bring a pot of salted water to a boil.
- Add the wide egg noodles and cook according to package instructions, typically about 8-10 minutes, until al dente.
- Drain and set aside.
- Prepare the Casserole Base:
- In a large mixing bowl, combine the cream of celery soup and milk until smooth and creamy.
- Stir in the drained tuna, frozen peas (no need to thaw), and shredded cheese. Mix well.
- Combine Everything:
- Add the cooked noodles to the soup and tuna mixture, stirring to coat all the noodles evenly.
- Assemble and Bake:
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle a little extra cheese on top if desired for a golden, bubbly finish.
- Bake in the preheated oven for 20-25 minutes until the casserole is hot and bubbly, and the cheese on top is melted and lightly golden.
- Serve:
- Allow the casserole to cool for a few minutes before serving.
Additional Tips
- Breadcrumb Topping: For extra crunch, sprinkle breadcrumbs mixed with a bit of melted butter on top before baking.
- Seasonings: Add salt, pepper, and a dash of garlic or onion powder to taste.
- Extra Veggies: Consider adding mushrooms, corn, or chopped carrots for extra flavor and nutrition.
This Tuna Noodle Casserole is a budget-friendly, crowd-pleasing meal that’s perfect for busy weeknights! Enjoy the comfort of a classic casserole.