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.
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.
8 comments:
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)
I actually stirred everything together in the 2 qt. casserole to save a dish, but your idea saves another pan to wash. Thanks!
Tuna casserole always makes a great frugal meal that is so easy to make. My kids love tuna casserole.
one of our all time favorites
tuna casserole is one of those dishes, no matter how you fix it you can't mess it up, alwasy taste good
Helen
Sounds like tasty tuna casserole. Thanks for linking your post to Tempt My Tummy Tuesday.
It looks really good!!
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
Post a Comment