How to make Tuna Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Start by preheating the oven (temperature not specified).

Prepare the ingredients: 2 cans of cream of mushroom soup, 2 cans of whole milk, 1 can of peas, and 4 cans of drained white albacore tuna.

In a medium saucepan over medium-high heat, add the 2 cans of cream of mushroom soup.

Fill each empty soup can with whole milk and add to the saucepan to get the remaining soup out.

Stir the mixture until the soup is dissolved.

Add 1 tablespoon of salt and 1 tablespoon of pepper to the mixture and stir.

Add 1 can of peas to the soup mixture and bring to a slight boil.

In a separate pot, boil water and cook the egg noodles until al dente, then drain.

Add the 4 cans of drained tuna to the soup mixture and stir to combine.

Add ½ cup of seasoned breadcrumbs to the mixture and stir.

Once the mixture is heated and slightly bubbling, shut off the heat.

Combine the drained egg noodles with the soup and tuna mixture and stir until well mixed.

If the mixture is too thick, add more breadcrumbs (up to ¾ cup total).

Spray the bottom of a baking dish with Pan Pam cooking spray.

Transfer the combined mixture into the greased baking dish and smooth the top.

Sprinkle the remaining seasoned breadcrumbs over the top of the casserole.

Bake in the preheated oven until heated through and golden brown (time not specified).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens