How to Make Tuna Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and costs.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber, while elbow macaroni is often cheaper.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar protein with omega-3 benefits.

Place a large pot of water on the stovetop and add 1 teaspoon of salt.

Add egg noodles to the pot and bring to a boil; cook according to package instructions and drain.

Cover the drained noodles and set aside.

In a medium-sized pan, melt 1.5 tablespoons of butter over medium heat.

Add 1 finely diced onion and cook for 3 minutes until slightly translucent.

Stir in 3 minced garlic cloves and 1 small chopped red bell pepper; cook for 1 minute and then remove from heat.

In a large mixing bowl, combine the cooked egg noodles, 1 can of cream of mushroom soup, the onion mixture, and 1 cup of frozen peas.

Break 2 cans of tuna into smaller pieces and add to the bowl.

Season with 1/2 teaspoon of black pepper and 1/4 teaspoon of salt, adjusting to taste.

Add 1/4 cup of milk and gently stir to combine all ingredients.

Pour the mixture into a casserole dish and level it out with a spatula.

Bake in a preheated oven at 400°F for 20 minutes until bubbling.

Combine 1/2 cup of bread crumbs with 3 tablespoons of melted butter and mix together.

Spread the bread crumbs over the casserole and bake for an additional 5 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens