Pantry
$0.98per plate
Prep
15 min
Casseroles · Tuna Casserole
Tuna Noodle Casserole
Tuna noodle casserole is the definition of a pantry dinner: a couple of cans, a bag of egg noodles, and a bag of frozen peas become a warm, creamy, crowd-feeding bake. This version skips the can of cream soup in favor of a quick milk-and-flour sauce that costs less and lets you control the salt. A crunchy breadcrumb top and a handful of cheese pull it all together. One dish feeds six for well under a dollar a plate, and it reheats like a dream for lunches.
$0.82per plate
Estimated recipe total
$4.93 · serves 6
Cook
25 min
Total
40 min
Serves
6
1 How to make it
1
Undercook the noodles
Boil the egg noodles two minutes short of the package time so they finish in the oven without turning to mush. Drain and set aside.
2
Make the quick sauce
Soften the onion in a little oil, whisk in the milk and flour, and cook until it thickens into a light sauce. Stir in half the cheese and the broth. This replaces the can of cream soup for less money and less salt.
3
Fold and top
Stir the drained tuna, noodles, and peas into the sauce, spread in a baking dish, and top with the rest of the cheese and the breadcrumbs. Everything is cooked, so you are just heating and browning.
4
Bake until golden
Bake at 375 F for about 20 minutes, until bubbling at the edges and golden on top. Rest a few minutes before scooping.
2 Cheaper ingredient swaps
- Canned chicken or salmon. Either swaps in for the tuna at a similar price for a different casserole; see our salmon patties and canned chicken melts.
- A can of cream soup. If you keep it on hand, one can of cream of mushroom replaces the milk, flour, and half the cheese and saves a step.
- Any short pasta. Out of egg noodles, use macaroni, rotini, or whatever is open; cook it just short of done.
- Crushed chips or crackers on top. A handful of crushed chips or crackers makes an even crunchier topping than breadcrumbs.
3 Budget tips
- Canned tuna and egg noodles are two of the cheapest things in the store, and together they feed six for under a dollar a plate.
- A milk-and-flour sauce costs less than a can of cream soup and skips the extra sodium.
- Frozen peas add color and vegetables with no prep and no waste.
- Assemble it ahead and bake when you get home; one dish covers dinner and next-day lunches.
4 Storage, freezing & reheating
Fridge
Covered in the fridge, the casserole keeps for 4 days, and like most bakes the flavor settles and improves overnight.
Freezer
Freeze it baked, whole or in portions, for up to 3 months; cool it completely first and thaw overnight before reheating.
Reheating
Warm it, covered, in a 325 F oven, or microwave a portion with a splash of milk so the noodles stay creamy rather than drying out.
5 Nutrition (per serving)
Calories
300
Protein
19g
Fat
9g
Carbs
35g
Per-serving figures are estimated from standard ingredient data and are not medical or dietary advice.
6 Frequently asked questions
Can I make tuna casserole without cream of mushroom soup?
Yes, and it is cheaper. A quick sauce of milk whisked with flour and a little cheese does the same creamy job with less salt and no can. Cook it until it thickens before folding in the noodles.
How do I keep the casserole from drying out?
Undercook the noodles slightly so they do not overbake, use enough sauce to coat everything, and do not bake it too long. Cover it if the top browns before the middle is hot, and reheat leftovers with a splash of milk.
Can I assemble it ahead of time?
Yes. Build it, cover, and refrigerate for up to a day, then bake, adding a few extra minutes if it goes in cold. It also freezes well fully baked.
How is the cost per plate calculated?
The estimated $4.93 total spread over 6 servings is about $0.82 each. Pantry cans and noodles keep it one of the cheapest casseroles on the site.
Helpful Tools for This Recipe
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- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
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- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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