This is the best recipe for a Tuna Noodle Casserole that will be a win with your entire family. By using homemade cream of mushroom soup, you add that personal touch without a whole day’s effort. This casserole is packed with flavor and also has sweet peas for a pop of vegetables. Our family loves this meal and everyone always has second servings.
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Published April 29, 2022
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Cost breakdown for this recipe
If you are looking for a meal that gets a lot for a little cost, this Tuna Noodle Casserole is exactly what you need in your recipe arsenal. Not only is it tasty, kid friendly and inexpensive, but also easy to make. For this recipe, I used a homemade cream of mushroom soup instead of canned. This did not add much more to the cost, but did add much more flavor as I have not liked the taste of canned cream of mushroom soup in quite some time.
Wide Egg Noodles $1.12
Frozen Sweet Peas $1.25
Homemade Cream of Mushroom Soup $2.59
1 cup breadcrumbs $0.10
6 cans tuna $4.14
The total cost to make this Tuna Noodle Casserole was $9.20.
That was for a 9 X 13 baking pan meal. So far, we have used 12 servings with quite a bit leftover.
This meal cost only $0.76 per serving.
Tuna Noodle Casserole Recipe
Ingredients
Wide Egg Noodles
Frozen Sweet Peas
Cream of Mushroom Soup
1 cup breadcrumbs
6 cans tuna
Shredded Parmesan cheese
Directions
1. Set a 6-Quart pot on the stove with water and boil, when the water is boiling, boil the pasta according to the package directions.
2. Make cream of mushroom soup in a large saucepan on the stove. If you have canned cream of mushroom soup, open the can and pour the contents into a large bowl and then set aside.
If you are using homemade, make sure to click the link below to be taken to my blog with the recipe for homemade cream of mushroom soup.
3. Open the cans of tuna and drain the liquid out, then empty the tuna into the cream of mushroom soup – either in the large saucepan or the large bowl, mix well with a spatula.
4. Open the bag of frozen peas and empty the contents into the tuna and cream of mushroom soup, then mix well with a spatula.
5. When the egg noodles are cooked, drain them in a sink colander.
6. Spray a 9 X 13 baking dish with non-stick spray and then place the egg noodles into the dish.
7. Scrape the tuna and mushroom soup mixture out of the bowl and onto the egg noodles in the baking dish and then mix the ingredients together well.
8. Finally, sprinkle the top of the Tuna Noodle Casserole with breadcrumbs and sprinkle with parmesan cheese if desired.
9. Bake at 350 degrees Farenheit for 30 minutes, then remove the casserole from the oven and let rest for 5 minutes before serving.
Enjoy!
~Monica
Recipe for Tuna Noodle Casserole
Tuna Noodle Casserole
Equipment
- Sink Colander
- 9 X 13-inch Baking Dish
- Large Saucepan
Ingredients
- Wide Egg Noodles
- 1 bag Frozen Peas
- 2 cans Cream of Mushroom Soup
- 1 cup Breadcrumbs
- 6 cans Tuna drained
- Parmesan Cheese shredded
Instructions
- Set a 6-Quart pot on the stove with water and boil, when the water is boiling, cook the pasta according to the package directions.
- Make cream of mushroom soup in a large saucepan on the stove. If you have canned cream of mushroom soup, open and pour the contents into a large bowl and then set aside.
- Open the cans of tuna and drain the liquid out, then empty the tuna into the cream of mushroom soup – either in the large saucepan or the large bowl, mix well with a spatula.
- Open the bag of frozen peas and empty the contents into the tuna and cream of mushroom soup, then mix well with a spatula.
- When the egg noodles are cooked, drain them in a sink colander.
- Spray a 9 X 13-inch baking dish with non-stick spray and then place the egg noodles into the dish.
- Scrape the tuna and mushroom soup mixture out of the bowl and onto the egg noodles in the baking dish and then with a spatula, mix the ingredients.
- Finally, sprinkle the top of the Tuna Noodle Casserole with breadcrumbs and sprinkle with parmesan cheese if desired.
- Bake at 350 degrees Fahrenheit for 30 minutes, then remove the casserole from the oven and let rest for 5 minutes before serving.
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