Tuna Noodle Casserole

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.

Tuna noodle casserole in baking dish

Disclosure
Published April 29, 2022
Monica is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn commission incomes by advertising and linking to Monica’s Scratch Kitchen Blog.
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you). Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, and Amazon.
Copyright: All content and photos on Monica’s Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.

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

ingredients for tuna noodle casserole on countertop

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.

homemade cream of mushroom soup in large saucepan

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.

egg noodles boiling in 6-quart pot on stove

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.

tuna mixture on egg noodles in baking dish for casserole

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

baked tuna noodle casserole

Recipe for Tuna Noodle Casserole

Ingredients for Tuna Noodle Casserole

Wide Egg Noodles
Frozen Sweet Peas
Cream of Mushroom Soup
1 cup breadcrumbs
6 cans tuna
Shredded Parmesan cheese

Directions for Tuna Noodle Casserole

1. 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.
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.
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 with a spatula, mix the ingredients.
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

tuna noodle casserole on plate

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: