Tuna Noodle Casserole

I love meals that contain all the food groups, it makes dinner so easy!

If you are looking for a recipe that doesn’t use cream soup, then I’ve shared a “cream soup free” tuna casserole here.

Tuna Noodle Casserole

Ingredients

  • 2 cans tuna  $0.70 can
  • 1 can cream celery soup  $1
  • 8 oz frozen peas  $0.45
  • (optional) shredded carrots, zucchini, or other veggies  $0.50
  • 1 bag egg noodles $1
  • garlic powder, minced onion, salt, pepper, and red pepper flakes to taste $0.30
  • 1/2 cup shredded cheese $0.75

Boil egg noodles according to directions. While noodles are boiling drain tuna and mix together tun, soup, peas, veggies, and seasonings.  Drain the noodles and mix in to the tuna mixture. Spread in a 9 x 13 pan (which has been sprayed with non-stick spray). Bake covered for 25 minutes at 350 degrees. The last five minutes remove the cover and top with shredded cheese (we prefer cheddar).

This meals serves 6 to 8 adults.

Total cost $5.40

 


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Comments

  1. Sherry says:

    This sounds yummy! I wish my children liked tuna like I do. :(

  2. We love tuna casserole at our house :)

  3. gail says:

    i make this too. and in a pinch i’ve even made my own white sauce to sub for the cream soup. i think its cheaper, but not sure how much you would save …

    • TheHappyHousewife says:

      I think it would be cheaper to make your own cream soup, and healthier too. But this casserole is one of my quickie meals so I usually cheat with the canned soup.
      Toni

  4. Sharon says:

    I would eat this right up, but I’m afraid my family wouldn’t, including my husband. Sigh.

  5. Traci Best says:

    This sounds yummy…I usually do “Tuna Noodly Stuff” with Kraft Blue Box. This sounds like a good alternative!

    I’m all for something different lately!!! ;)

  6. Lawanda says:

    I am SO using this recipe.

  7. Kristen says:

    Tuna casserole is always so comforting; this looks wonderful! I’m curious – have you ever frozen it? I’m thinking about freezing portions for my lunches!

  8. Somebody's Mimi says:

    This was the first meal I made my husband about 41 years ago. He still loves it although sometimes I spice it up a bit and add some chili powder or red pepper powder and I then layer it with cheese. I think my kids always liked tuna casserole, also. Yours looks so fresh and yummy!

  9. Karen W says:

    Yum! I bet my son would love this. Thanks!!

  10. Niki says:

    This is my absolute favourite meal. To make it a little cheaper (and a tad healthier) I tried this recipe (as yours was the same as my old one) I now use this recipe. It uses a simple white sauce instead of canned soups. You can now get reduced fat or low salt ones but this is totally from scratch. Great alternative if you ran out of creamed soups (which I always do) http://www.hillbillyhousewife.com/tunanoodlecasserole.htm

  11. AnaM says:

    I tried this recipe but replaced the tuna for chicken breast in a can. It was delicious!

  12. Justine says:

    I made this tonight, and we enjoyed it. I shredded a carrot and added a small can of mushrooms, and used canned peas instead of frozen. Also, I used Wacky Mac noodles, which have been all but free here lately with coupons, and which added some extra color. Lastly, I used some homemade Cajun seasoning that was gifted me last Christmas instead of the variety of spices you listed. Next time I might try out one of the sample packets of Emeril’s seasoning that I received recently :)
    Thanks for sharing and for inspiring my creativity!

    • TheHappyHousewife says:

      Justine-
      I love your “twist” on the recipe. Sounds delish! I like to spice mine up a bit too, love Emeril’s seasoning, I have used it in the casserole before, yum!
      Toni

  13. Tracey M says:

    I love that you put the cost of the items next to the ingredients. I love tuna casseroles and never realized it’s such an economical meal. Just browsing from MPM … looks like a blog I’ll have to come back to again! Like it.

  14. Judie says:

    I made this tonight, doubling the recipe with just a few changes/additions:
    1can cream of celery
    1 can cream of mushroom
    mixed in about a cup of shredded velveeta
    used fresh asparagus instead of peas
    put buttered panko breadcrumbs on top

    So yummy!! My husband had three servings! Thanks for sharing!

  15. MotherofTwins says:

    I’m wondering if I used too many noodles because it was a bit dry and definitely didn’t look like this picture, in the picture it looks super creamy? I used one bag, are there different egg noodle sized bags?? I don’t recall different sizes when I was there.

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