Tuna Casserole Recipe!!

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.

Mince the carrots, celery, and onion to desired size, aiming for very small pieces.

Cook the minced onion in a skillet over medium heat for 1-2 minutes until slightly browned.

Add minced garlic to the onions and cook for about 1 minute, stirring continuously.

Add the minced celery and carrots to the skillet and mix well.

Drain the tuna and ensure it is tuna in water, not oil.

Add both cans of cream of mushroom soup and one can of cream of chicken soup to the skillet.

To thin the mixture, add 1 cup of water and 2 tablespoons of chicken bouillon if desired.

Mix everything together and let it come to a low simmer, then turn off the burner.

Add 1.5 cups of frozen peas and 1.5 cups of frozen corn to the mixture and mix well.

Season the mixture with black pepper, garlic powder, onion powder, parsley flakes, and slap your mama Creole seasoning, adjusting salt to taste.

Cook egg noodles until al dente, then drain and add to a baking dish (approximately 9x12).

Combine the noodle and vegetable mixture in the baking dish, mixing thoroughly.

Top with sharp cheddar cheese and crushed garlic butter Ritz crackers.

Bake in the oven until heated through and the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens