4 Budget Friendly Delicious Canned Tuna Recipes
Recipes in this Video
Tuna casserole, a staple of American comfort food, emerged during the post-World War II era when convenience foods gained popularity. Often made with pantry staples, it became a beloved dish for families, especially during busy weeknights. The addition of potato chips on top adds a delightful crunch, making it a nostalgic favorite. Today, variations abound, with some incorporating different vegetables or using alternative toppings, yet the classic version remains a cherished part of many American households.
Ingredients
- ●egg noodles
- ●canned tuna
- ●cream of mushroom soup
- ●milk
- ●frozen peas
- ●cheddar cheese
- ●onion
- ●garlic powder
- ●black pepper
- ●potato chips
- ●butter
- ●parsley
Instructions
- 1Preheat the oven to 350°F.
- 2Cook egg noodles according to package instructions until al dente; drain and set aside.
- 3In a large mixing bowl, combine canned tuna, cream of mushroom soup, and milk; stir until smooth.
- 4Add cooked egg noodles, frozen peas, shredded cheddar cheese, diced onion, garlic powder, and black pepper; mix well.
- 5Transfer the mixture to a greased baking dish and spread evenly.
- 6Top with crushed potato chips and dot with butter.
- 7Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
- 8Remove from oven and let cool for a few minutes before serving.
- 9Garnish with chopped parsley if desired.
Ingredient Alternatives
cream of mushroom soup
Healthier: homemade mushroom sauce
Cheaper: cream of chicken soup
Homemade sauce can be lower in sodium and preservatives.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while maintaining flavor.
potato chips
Healthier: baked potato chips
Cheaper: corn flakes
Baked chips reduce fat, while corn flakes provide crunch.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cans (5 oz each) tuna, drained
- ●1/4 cup mayonnaise
- ●1/4 cup sour cream
- ●1/2 cup celery, finely chopped
- ●1/4 cup onion, finely chopped
- ●1 tsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 slices of bread, toasted
- ●1/4 cup shredded cheddar cheese (optional)
Instructions
- 1In a medium bowl, combine the drained tuna, mayonnaise, and sour cream. Mix well until smooth.
- 2Add the finely chopped celery and onion to the tuna mixture. Stir until evenly combined.
- 3Season the mixture with lemon juice, salt, and black pepper. Mix well to incorporate all flavors.
- 4Toast the bread slices until golden brown.
- 5Spoon the creamed tuna mixture generously over each slice of toasted bread.
- 6If desired, sprinkle shredded cheddar cheese on top of the creamed tuna.
- 7Place the topped toast under a broiler for 2-3 minutes until the cheese is melted and bubbly.
- 8Remove from the oven and let cool slightly before serving.
- 9Serve warm as an open-faced sandwich.
Equipment
Ingredients
- ●2 cans tuna in water, drained
- ●1/4 cup mayonnaise
- ●1 tbsp Dijon mustard
- ●1 tbsp lemon juice
- ●1/4 cup chopped celery
- ●1/4 cup chopped red onion
- ●4 slices whole grain bread
- ●2 tbsp olive oil
- ●Salt and pepper to taste
- ●Lettuce leaves (for serving)
- ●Tomato slices (for serving)
Instructions
- 1In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, chopped celery, and chopped red onion.
- 2Mix well until all ingredients are combined. Season with salt and pepper to taste.
- 3Heat a grill or grill pan over medium heat and brush with olive oil.
- 4Spread the tuna mixture evenly on two slices of bread and top with the remaining slices to form sandwiches.
- 5Grill the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and crispy.
- 6Remove from the grill and let cool for a minute before slicing in half.
- 7Serve the sandwiches with lettuce leaves and tomato slices on the side.
Equipment
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