Classic tuna noodle casserole

A classic casserole made from pantry ingredients. Just dump everything in a casserole pan, leave it in the oven, and enjoy!

• 1 284 mL can cream of mushroom soup
  
  
• 1/2 cup milk
  
  
• 1 cup frozen peas or green beans
  
  
• 2 170 g cans tuna
  
  
• 2 cups egg noodles
  
  
• 1/2 cup breadcrumbs
  
  
• Pinch salt and pepper

1. Preheat oven to 350F, and grease a casserole dish.
   
   
2. Cook egg noodles according to package instructions. Open and drain cans of tuna.
   
   
3. Pour soup, milk, frozen veggies, tuna, and cooked pasta into casserole dish and mix. Sprinkle breadcrumbs, grated cheese, salt and pepper on top.
   
   
4. Bake for 20-25 minutes. Remove from oven and let cool slightly before serving.

• Recipe can also be made in the microwave. Mix ingredients in a microwave-safe container and microwave at 50% power for 15-30 minutes.

• Breadcrumbs can be replaced with crushed crackers, potato chips, cornflakes, or grated cheese.
  
  
• Try adding diced onions and celery.
  
  
• Cream of chicken soup can be used instead of cream of mushroom.
  
  
• Replace canned tuna with canned chicken

• Store in airtight container in the fridge for up to 4 days.

Recipe adapted from Gleaner's Food Bank

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!