Easy Tuna Noodle Casserole
Last Updated on January 17, 2026 by Barbara
Budget-Friendly Tuna Noodle Casserole
If you are on a budget, then this tuna noodle casserole is for you. It’s the ultimate comfort food for anyone on a budget. Packed with pantry staples and freezer-friendly ingredients, it’s an easy, delicious meal that won’t break the bank. Whether you’re feeding a crowd or meal-prepping for the week, this casserole delivers big flavor without a big price tag.
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What You Will Need
Ingredients
- Tuna: Canned tuna adds a lean, budget-friendly source of protein and a mild, savory flavor that pairs perfectly with creamy sauces.
- Onion: Diced onion brings a subtle sweetness and aromatic depth, balancing the richness of the casserole.
- Cream of Mushroom Soup: This condensed soup provides a velvety, umami-packed base that binds all the ingredients together with minimal effort.
- Evaporated Milk: Evaporated milk lends a creamy texture and slight caramelized sweetness without watering down the casserole like regular milk might.
- Frozen Petite Peas: Petite peas contribute a pop of color, tender bite, and a hint of natural sweetness, all at an economical price.
- Egg Noodles: Egg noodles serve as the hearty, starchy backbone of the dish.
- Breadcrumbs: A sprinkling of breadcrumbs adds a crunchy topping that contrasts nicely with the creamy interior.
- Butter: Butter enriches both the sauce and breadcrumb topping, adding a silky mouthfeel and golden color.
- Garlic Powder: Garlic powder infuses the casserole with warm, garlicky notes without the extra prep of fresh garlic.
- Black Pepper: Freshly ground black pepper brightens the flavors with a gentle heat and aromatic spice.
- Salt: Salt enhances all the flavors, ensuring that each component of the casserole tastes balanced and well-seasoned.
Watch the Video for Creamy Tuna Noodle Casserole
Step by Step Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F.
Step 2: Prepare Egg Noodles
In a large pot, bring water and ½ teaspoon of salt to a rolling boil. Add the egg noodles and cook for about 9 minutes until al dente. Drain and transfer the noodles to a 9×13-inch baking dish.
Step 3: Assemble the Casserole
Add the frozen peas, cream of mushroom soup, drained tuna, and diced onion to the baking dish. Sprinkle with 2 teaspoons of salt (your remaining salt), 1½ teaspoons of garlic powder, and 2 teaspoons of black pepper. Pour in the evaporated milk and stir until everything is well combined.
Step 4: Baking the Casserole
Cover the dish tightly with foil and bake at 350°F for 30 minutes.
Step 5: Preparing the Breadcrumb Topping
While the casserole bakes, combine the breadcrumbs and softened butter in a small bowl. Mix until the crumbs are evenly coated.
Step 6: Second Bake
After 30 minutes, remove the foil and sprinkle the buttery breadcrumbs over the top. Increase the oven temperature to 400°F and bake uncovered for an additional 10 minutes, or until the topping is golden and crisp.
Serving Suggestions
- Serve with a salad or vegetable such as asparagus, broccoli or Brussels sprouts for a more balanced meal.
- A side of garlic bread or buttery dinner rolls pairs beautifully with the creamy casserole.
- For extra flavor, garnish with chopped fresh parsley or a squeeze of lemon juice.
Storage & Reheating
- Refrigerator: Store any leftovers in an airtight container for up to 3 days. Simply cover the casserole dish with plastic wrap or transfer portions to meal prep containers.
- Freezer: To freeze, let the casserole cool completely. Portion into freezer-safe containers or cover the baking dish tightly with aluminum foil and plastic wrap. Freeze for up to 2 months.
- Reheating (Oven): Thaw in the refrigerator overnight if frozen. Preheat oven to 350°F, cover the casserole with foil, and bake for 20–25 minutes until heated through. Remove foil for the last 5 minutes to crisp the topping.
- Reheating (Microwave): For single servings, microwave on high for 2–3 minutes, stirring halfway through, until warmed.
Enjoy this budget-friendly tuna noodle casserole anytime you need a comforting, wallet-friendly meal. If you haven’t grabbed my cookbook yet, check the comments below for more delicious, budget-savvy recipes!
Other Great Recipes
Easy Tuna Noodle Casserole
Ingredients
- 3 cans tuna, drained
- diced onion
- 2 cans cream of mushroom soup
- 12 ounces evaporated milk
- 3 cups frozen petite peas
- 12 ounces egg noodles
- 4 tablespoons breadcrumbs
- 2 tablespoons butter (softened)
- 1 ½ tsps garlic powder
- 2 tsps black pepper, divided
- 2½ tsps salt, divided
Method
- Preheat your oven to 350°F. In a large pot, bring water and ½ teaspoon of salt to a rolling boil. Add the egg noodles and cook for about 9 minutes until al dente. Drain and transfer the noodles to a 9×13-inch baking dish.
- Add the frozen peas, cream of mushroom soup, drained tuna, and diced onion to the baking dish. Sprinkle with 2 teaspoons of salt, 1½ teaspoons of garlic powder, and 2 teaspoons of black pepper. Pour in the evaporated milk and stir until everything is well combined.
- Cover the dish tightly with foil and bake at 350°F for 30 minutes. While the casserole bakes, combine the breadcrumbs and softened butter in a small bowl. Mix until the crumbs are evenly coated.
- After 30 minutes, remove the foil and sprinkle the buttery breadcrumbs over the top. Increase the oven temperature to 400°F and bake uncovered for an additional 10 minutes, or until the topping is golden and crisp.
