Wednesday, March 4

A homemade favorite from long ago

All Recipes has a link to budget-friendly recipes for under $10. One of them is a tuna noodle casserole. It reminded me of the casserole my mom used to make growing up. It is definitely a winter-in-Minnesota kind of dish. It was quick, easy and went a long way to feed a family of five. I don't eat tuna normally because I don't care for mayo, but I loved this casserole growing up. The original recipe may not be the healthiest, but by altering a few of the ingredients or adding some extra veggies, you can spruce it up in no time. Serve with a lettuce or fruit salad.

Tuna Casserole
2 cups cooked egg noodles
2 cans cream of celery soup (use Healthy Request - 98% less fat and less sodium)
1 cup milk
2 cans tuna, drained
1 can peas or 1-2 cups frozen peas
salt and pepper to taste
1/2 cup shredded or cubed cheddar cheese

Mix all and put in greased casserole dish. Bake at 350 for 45 min to 1 hour.

With a recipe like this you can add diced onion, corn, mushroom, celery, garlic or whatever your preference to make it go further and make it healthier. This can be a base for you to work with! To make it cheaper, use whatever ingredients you have on hand. If you have macaroni noodles and not egg noodles, use those. If you have cream of mushroom soup, use that instead. Substitute corn for peas or cheddar for whatever is in your fridge.


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