Tuna Noodle Casserole
The lunch-lady classic, upgraded.
$10.14 total
Ingredients & Cost Breakdown
| 3 cans (5 oz) tuna, drained | $2.70 |
| 12 oz egg noodles | $1.24 |
| 1 can cream of mushroom soup | $1.20 |
| 1 cup frozen peas | $0.45 |
| 1/2 cup milk | $0.21 |
| 1 cup shredded cheese | $0.99 |
| 1/2 cup breadcrumbs, topping | $0.50 |
| Salt & pepper | $0.10 |
| Bagged garden salad, side | $2.75 |
| Total | $10.14 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3 cans (5 oz) tuna
- 12 oz egg noodles
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup milk
- 1 cup shredded cheese
- 1/2 cup breadcrumbs, topping
- Salt & pepper
- Bagged garden salad, side
How to Make It
- Cook egg noodles according to package directions; drain.
- Preheat oven to 375°F. Stir together soup, milk, peas, tuna, and half the cheese with the noodles.
- Pour into a greased baking dish, top with remaining cheese and breadcrumbs.
- Bake 20 minutes until bubbly and golden on top.
- Serve with a garden salad on the side.
No-Time-For-That Tip: Undercook the noodles by a minute or two — they finish cooking in the oven and won't turn mushy.
