TUNA CASSEROLE with Cream of Mushroom Soup

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.

Boil water and add salt.

Add half the package of egg noodles to the boiling water and cook for 7-8 minutes.

Dice the onion and sauté in olive oil until softened and caramelized.

In a mixing bowl, add 2 cans of tuna and break up larger pieces with a fork.

Add about 1.5 cans of cream of mushroom soup and mushrooms to the bowl.

Add Worcestershire sauce, curry powder, and salt to the mixture.

Stir in the cooked noodles and adjust by adding more noodles or soup if needed.

Add peas last to avoid smashing them during mixing.

Add sautéed onions to the mixture and stir.

Top with paprika and cover the dish.

Bake at 350°F for 1 hour, removing the lid for the last 15 minutes to crisp the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens