Feed a Family of 4 for $4–Tuna Noodle Casserole

I grew up eating traditional Tuna Noodle Casserole with potato chips crushed on top. My husband never ate Tuna Noodle Casserole until after we were married, and he didn’t care for it much, so I think he was thankful I only made it once or twice a year.

I did make it last week following this recipe I found on recipezaar.
I tweaked it a bit to suit our tastes and make it a bit healthier, and it went over much better. I loved it, and my husband said it was much improved over the traditional dish.

Tuna Noodle Casserole

1 – 8 oz. package whole wheat egg noodles (.49)
1 can cream of mushroom soup (.99)
1 (12 oz.) can flake tuna, drained (1.98)
6 oz. frozen peas (.99)
¼ tsp. salt
1/8 tsp. pepper
¼ tsp. paprika
½ c. milk (.49)
8 oz. sharp cheddar cheese (.99)

Cook the egg noodles and peas together in boiling water following package directions. Drain

Combine noodles, peas, tuna, paprika, salt and pepper in a bowl.

In a saucepan mix milk and soup and heat through.

Add 6 oz. cheese and stir until cheese is melted.

Add to noodle mixture and stir well.

Place in a 2 qt casserole dish coated with non-stick cooking spray.

Sprinkle remaining cheese on top.

Cover and bake at 425 for 20 minutes, until bubbly.

Makes 6 servings, $1.00 per serving.

I shared this post at $5 Dinners , Life as Mom and Tempt My Tummy Tuesdays.

Comments

  1. I make my tuna casserole with the same ingredients (minus the peas, though that sounds yummy) plus a small can of mushrooms, but I do mine just on the stove in a skillet, like Tuna Helper. It's quicker and uses less dishes. :o)

  2. I actually stirred everything together in the 2 qt. casserole to save a dish, but your idea saves another pan to wash. Thanks!

  3. Tuna casserole always makes a great frugal meal that is so easy to make. My kids love tuna casserole.

  4. shopannies says:

    one of our all time favorites

  5. Tuna casserole is a great standby

  6. tuna casserole is one of those dishes, no matter how you fix it you can't mess it up, alwasy taste good

    Helen

  7. Sounds like tasty tuna casserole. Thanks for linking your post to Tempt My Tummy Tuesday.

  8. marineswife says:

    It looks really good!!

  9. Absolutely the best tuna casserole I've ever made and eaten. And I've made a lot of tuna casseroles through the years. This one is a KEEPER.

    Thanks!

    Mary

  10. This recipe is similar to mine only I add raw onion chopped about 1/2 to 1 cup depending on our tastes for the day and also add a small can of Geisha mushrooms I buy on sale at Walgreens every month. I mix the ingredients into the same pan I cooked the pasta in and it is oven proof as well.

    So mix it all together with the cheese in small cut up chunks and bake it at 350 degrees or 325 degrees in a glass pan about 25-35 minutes until bubbly.

    One pan to make the whole meal and the onion really makes the flavor of the entire casserole come out as well as the texture of the mushrooms adding more to bite into. Yummy

    • Oh yeah, forgot to add that I use large shell macaroni too, it takes up the sauce real nice and doesn’t dry out. This is the only way my husband will eat Tuna Casserole, he doesn’t like it otherwise.

  11. You had me until the 8 oz of cheddar at $.99 – I’m pretty sure a 8 oz brick of cheddar at any of my local grocery stores is more like $3. Where can I find the cheap cheddar?

    • Melissa says:

      I think I found mine on sale at a discount grocery store like Aldi, but I think mine was Save-a-Lot or some store like that. When it was on sale, I would stock up. Of course, this post was in 2010, so it might not go on sale like that any more. 🙂

Leave a Reply