Tuna casserole recipe! Easy and delicious

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.

Preheat the oven to 350°F.

Dice 6 to 8 medium sized potatoes, leaving the peel on.

Add the diced potatoes to a mixing bowl.

Add 1 can of tuna to the bowl.

Add 1 tablespoon of sriracha sauce.

Add 3 tablespoons of pimento paste.

Chop and add 1 whole onion to the mixture.

Chop and add a few cloves of garlic to the mixture.

Pour in 1/2 cup of olive oil.

Add 1 teaspoon of black pepper and 1 teaspoon of salt to the mixture.

Mix all the ingredients together in the bowl.

Boil 6 eggs until cooked.

Once the potatoes are halfway done, start boiling the eggs.

Chop the boiled eggs once they are cooked.

Cover the casserole with foil and place it in the oven.

Check on the casserole after 30 minutes.

If not cooked, increase the oven temperature to 380°F and return the casserole to the oven.

Continue baking for another hour or until the potatoes are cooked.

Once cooked, switch to broil to roast the top of the casserole.

Remove from the oven and sprinkle chopped boiled eggs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens