8x8 Tuna Noodle Casserole -Retro, Budget Friendly

On today's episode of Frugal Living, pinch that penny til it squeals...

It's been about 100 years since I've made a Tuna Noodle Casserole. I thought I'd share it because, it's honestly not a very expensive meal to make, and feels like comfort food on these cold winter days. This recipe for an 8x8 baker will easily feed up to four people. Wiggle room? I used one can of tuna, add more if desired. Want to add carrots or another veggie? Change it up and toss them into the water while boiling the noodles. No noodles? Sub any pasta. Don't care for celery soup? Use Cream of Chicken or Mushroom. Bread crumb topping kinda boring? Change it to crushed potato chips, crushed pork rinds, French fried onions, croutons or panko. Yep, lots of options folks...

Only want two servings: 

Use a pouch of tuna, cut recipe in half, and use a loaf pan.

Walmart the day I shopped:

Can of tuna - 88¢

Can of celery soup - 69¢

Frozen peas - 99¢, use half or more

16 oz dry noodles - $1.45, use less than half

8X8 Tuna Noodle Casserole

5oz can tuna fish in water, drained

approx 5-6 oz wide noodles, cooked and drained

approx half bag of frozen peas (can add more), thawed

10 oz can Cream of Celery Soup

1 Tblsp milk

1/4 tsp seasoned salt, your favorite

1/4 tsp onion powder

Few hearty grinds black pepper

Bread crumbs for top

1. Boil water, cook noodles for 7 minutes, drain. (I like to add the frozen peas to the colander, then pour the boiling noodles into the colander).
2. Mix everything except breadcrumbs. 
3. Pour into 8x8 baking dish (or foil pan, even better:@)
4. Top with breadcrumbs.
5. Bake at 350 for 30 minutes or until heated through.

Eat well and Have a Happy Day:@)