Tuna Casserole: The Weight of Enough

(Feeds 4–6 · Cost: ~$8.15 total · The Evolution of Survival Food)

IngredientAmountApprox. Cost

Canned tuna (5 oz) 2 cans $2.50

Egg noodles (12 oz bag) ½ bag (6 oz) $1.25

Cream of mushroom soup 1 can $1.25

Milk ½ cup $0.20

Frozen peas 1 cup $0.75

Shredded cheddar cheese 1 cup $1.25

Bread crumbs or crushed potato chips ½ cup $0.50

Butter or oil 2 tbsp $0.25

Salt, pepper, garlic, or onion powder to taste $0.20

Total Estimated Cost: ≈ $8.15

Servings: 4–6 hearty portions

Boil the Noodles
In salted water, cook the egg noodles until they are just tender. Drain and set aside.
Build the Base
In a large bowl, mix together the cream of mushroom soup, milk, and seasonings. Add tuna and peas. Stir gently until combined.
Bring It Together
Add the cooked noodles and half of the shredded cheese to the bowl. Stir until everything is evenly coated and comfortingly messy.
Top and Bake
Grease a 9×13-inch casserole dish. Pour the mixture in, spreading evenly. Top with remaining cheese and breadcrumbs (or crushed chips). Dot the top with small pieces of butter.
Bake Until Golden
Bake at 375°F (190°C) for 25–30 minutes, or until the edges are bubbling and the top is golden. Let rest 5 minutes before serving.

Add rice instead of noodles if that’s what you have—same comfort, different texture.
Use leftover bread crumbs or crumbled cornbread as a topping.
Double the batch and freeze one—casseroles reheat beautifully for up to two months.

Cool completely, then store in an airtight container for up to 4 days in the fridge.

To reheat, cover with foil and warm in a 350°F oven for 20 minutes, or until hot.

For crisp edges, uncover for the last few minutes of cooking.

Sometimes the next day’s slice—firm, flavorful, a little rough around the edges—tastes even better.

Because sometimes survival doesn’t look pretty—it just tastes like home.

This recipe is part of The $10 Meals Collection, honoring the dishes that proved “enough” could still be beautiful.