Here is two recipe’s for a frugal and healthy meal. This first one comes from my Grandma’s 1968 Betty Crocker cookbook. It’s called Tuna Noodle Casserole. I will give you the recipe and then my version because I have food allergies.
Tuna Noodle Casserole
Cook 6 ounces (3 cups) medium noodles (follow pkg directions), drain. Combine noodles, two 6.5 or 7 ounce can tuna, drained, ½ cup mayonnaise, 1 cup sliced celery, 1/3 cup chopped onion, ¼ cup chopped green pepper, ¼ cup chopped pimiento, and ½ tsp salt. Blend one 10 ½ oz can cream of celery soup and ½ cup milk; heat through. Add 4 oz sharp American cheese, shredded (1 cup); heat and stir till cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with ½ cup toasted almonds of crushed potato chips. Bake uncovered at 425 for 20 minutes. Serves 6.
Jeanie’s version for Tuna Noodle Casserole
6 oz brown rice noodles, 2 cans tuna (packed in water), ½ cup non-dairy mayo (found out a health food store), same ingredients on celery, onion, green pepper, pimiento, salt, and Mrs Dash. I can’t use the canned soup so I make up a special mixture with soy powder, chicken bouillon, and seasonings. So there is 3 tablespoons of that mixed with soy milk. I stir until it’s a creamy mixture. Add that to the noodle mixture, along with 4 oz of shredded soy cheese. Mix all of that together as directed. I put the mixture in a 9 X 13 pan that has been sprayed with Pam spray. I then topped it with potato chips (corn free type). I baked for 20 minutes on 425.
Easy Tater Tot Casserole
2 pds ground beef
1 can cream of mushroom soup
32 oz bag of tater tots
Brown ground beef, drain well, place meat in bottom of greased casserole dish with salt and pepper (optional). IN a bowl, mix together the cream of mushroom soup and a can size amount of milk. Pour evenly over the soup mixture (over casserole). Top with the tater tots. Bake for 45 minutes on 350 until the tots are brown. For variations: Add vegetables to the casserole.