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Tuna Noodle Casserole On A Budget

Ingredients

  • 1-2 small cans tuna in water or 1 large can drained
  • 1/2 cup diced white onion
  • 1 cup small chopped celery
  • 1 stick butter plus 1 tablespoon
  • 1 cup frozen peas
  • 4-6 cups plain bread cubes
  • 1 lb cooked egg noodles
  • 1 can cream of celery soup
  • 1 cup water
  • 1-2 tablespoons cream or milk or half and half optional
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350. Boil the noodles, drain, and lay them in a 9x11 casserole dish or larger.
  • Saute the onion and celery over medium heat until just translucent, about 8 minutes or so. Add the cream of celery soup, water, and milk, stirring to combine and heated through. Simmer for about 10 minutes. Add pepper and a scant amount of salt to taste.
  • Stir in the tuna. Pour the tuna mixture over the noodles and stir to combine. Sprinkle frozen peas over the top.
  • Melt the stick of butter until liquified in the microwave, about 10 seconds. Pour the butter over the bread cubes in a separate bowl, using your hands to coat all the cubes in melted butter as you pour the butter.
  • Spread the bread cubes over the top of the casserole and press everything down gently to make an even layer. Bake for about 20 to 30 minute in the oven or until the bread cubes are crisp.