Tuna Casserole

I like to cook with fresh ingredients. It’s better tasting and better for you. But I still end up making one of my less-healthy family recipes about once a week for taste of my childhood. Tuna casserole falls into that camp. It’s filling, yummy, made entirely from frozen and pantry items, and CHEAP for the portion size.

My mom had a magical talent for feeding us on a budget: she could have $82.50 allotted for the week’s grocery budget and we’d check out at $81.75. I’m making those numbers up, but you get the idea (and I have a feeling that the weekly budget was probably a lot less).

Extra bonus: I do love having a few recipes up my sleeve that allow me to use just pantry items, so we’re not having to shop for fresh ingredients twice a week. And because 3/4 of this is leftover, I can freeze individual portions for future lunches and dinners.

Tuna Casserole

Tuna Casserole

Time to cook: 30-40 minutes. Serves 8.

2 cans of tuna, drained
2 cans of cream of mushroom soup
8 oz Velveeta cheese, cubed
16 oz egg noodles, cooked
1/2 cup water from egg noodles
1 cup peas
salt and pepper to taste


Preheat oven to 375°.

Boil water and cook pasta according to packaging directions. Be sure to retain 1/2 cup of water for the casserole before draining.

Mix all ingredients in the pot with the drained noodles. Remember to use less salt than you would normally, as Velveeta is already salty (other types of cheese, such as American or cheddar, can be used in Velveeta’s place).

Grease a 9×13 baking pan. Add the casserole mixture to the pan.

Bake at 375° for 20-30 minutes.

Tuna Casserole

Do you get a craving for a taste of your childhood? Was your parents’ cooking style different than your own?

Find more Nerd Nest recipes here.