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Tuna Noodle Casserole
Tuna noodle casserole is a childhood favorite! I make it, and then I have leftovers for 1-3 more meals! My husband isn't a fan of this dish, so that's why I get to eat it 1-3 more times. Bonus: It tastes better each time. Tuna noodle casserole is also incredibly cheap. It doesn't quite feel healthy- since so many of the ingredients are packaged...okay maybe all of the ingredients, but it's cheap. This can easily be considered a $5 Dinner too! Tuna is almost all protein and you're at least getting vegetables in when you combine the peas and mushroom soup.
Estimated Price at a Glance-
- Tuna- 78 cents
- Cream of Mushroom Soup- $1.50
- Sweet Peas- 55 cents
- Pasta- $1
- Salt, pepper, chips and cheese- $2
Tuna Noodle Casserole Recipe
Ingredients
- 2 cans of tuna
- 2 single serving bags of Potato chips, plain Lays
- 1/2 can of sweet peas
- 1 can of cream of mushroom soup
- Colby jack cheese, shredded
- 1 cup of Elbow noodles
- Salt & Pepper to taste
You could also try to make a cream soup on your own. The go-to foundation for make a cream soup is chopping the vegetable, adding veggie stock, seasoning and a roux. Then you could add the other ingredients for the casserole.
Instructions
- Preheat oven to 375 degrees
- Cook noodles until al dente
- In a pot, heat the condensed cream of mushroom soup
- Drain noodles and set aside
- In a bowl: combine warmed soup, peas, tuna, noodles, a little bit of cheese and a little bit of chips (optional)
- In a casserole dish, add a small layer of crushed potato chips, then the soup mix.
- Top with layers of chips and shredded cheep
- Bake 20 minutes until cheese is melted and chips are crispier
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