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.