I love meals that contain all the food groups—it makes dinner so easy! This tuna noodle casserole is one of those meals, and is inexpensive.
If you are looking for a recipe that doesn’t use cream soup, I’ve shared a “cream soup free” version here.
Tuna Noodle Casserole
- 2 cans tuna
- 1 can cream of celery soup
- 8 ounces frozen peas
- shredded carrots zucchini, or other veggies (optional) - $0.50
- 1 bag egg noodles
- garlic powder minced onion, salt, pepper, and red pepper flakes to taste - $0.30
- 1/2 cup shredded cheese
- Preheat oven to 350° F. Coat a 9 x 13 inch baking dish with non-stick spray.
- Boil egg noodles according to directions.
- While noodles are boiling, drain tuna and mix together tuna, soup, peas, veggies, and seasonings.
- Drain the noodles and mix into the tuna mixture.
- Spread in the prepared dish, cover with foil, and bake for 20 minutes. Remove the cover, top with shredded cheese (we prefer cheddar), and bake for 5 more minutes.
My mom used to make this recipe when I was a child. What I love about this tuna noodle casserole is that it is impossible to mess up. It always tastes delicious.
You can freeze this recipe, however due to the egg noodles it tastes better fresh. Actually it tastes the best as leftovers!
However if you plan on making this a freezer meal undercook the noodles slightly. They will absorb the liquid from the cream soup and cook perfectly when reheating.
If you have someone in your family that doesn’t like peas (that’s basically everyone in my family, however they will eat it in the casserole). Substitute peas for broccoli, corn, or lima beans.