Tuna Noodle Casserole

Ingredients

• 12 ozegg noodles$1.11
• 2 cancanned tuna, drained$6.00
• 1 cupfrozen peas$0.27
• 2 cancream of mushroom soup$2.62
• 1 cupwhole milk$0.17
• 1 cupcheddar cheese, shredded$1.48
• 0.5 cupplain breadcrumbs$0.17
• 3 tbspunsalted butter$0.16
• 0.5 tspkosher salt$0.01
• 0.25 tspblack pepper$0.01
• Total for 4 servings$12.00

Most of the cost is canned tuna, drained ($6.00) and cream of mushroom soup ($2.62). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat your oven to 375°F (190°C). Grease a 2-quart or 9x13-inch baking dish with 1 tablespoon of the melted unsalted butter, then in a separate small bowl, toss the plain breadcrumbs with the remaining 2 tablespoons of melted unsalted butter until evenly coated.
2. In a large bowl, whisk the soup, milk, salt and pepper until smooth. Stir in the drained tuna, the frozen peas and half of the shredded cheddar.
3. Bring a large pot of salted water to a rolling boil over high heat on the stovetop. Add the egg noodles and cook until al dente with a slight chew, 6 to 8 minutes, then drain thoroughly in a colander.
4. Gently fold the warm noodles into the tuna sauce, then spread the mixture in the prepared dish. Scatter the remaining cheddar over the top and cover with the buttered breadcrumbs.
5. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until bubbling at the edges and the crumb topping is crisp and golden.
6. Remove the baking dish from the oven and let the casserole rest on a heatproof surface for 5 to 10 minutes so the sauce settles and thickens slightly.
7. Scoop generous portions onto plates or shallow bowls and serve warm.