Hot take: My cheap tuna casserole uses canned soup, not homemade

Some say it's cheating, but my wallet disagrees.

4 comments

4 Comments

Hey now, I've never had the thin soup issue @mary_hernandez mentioned. The trick is to really stir that can into the noodles before it bakes... ends up plenty thick for me and tastes just fine.

mila_park2d ago

Honestly, the texture with canned soup always turns out a bit weird for me, like the sauce gets too thin. Tbh, a quick roux with some milk and cheese is just as cheap and sticks to the noodles way better. Ngl, that homemade touch makes it feel like an actual meal, not just an assembly job.

mary_hernandez2d ago

My last can of cream of mushroom turned into sad noodle water. I guess I'm making a roux now, because what even is that texture, right?

janag892d ago

My last attempt with the canned stuff looked like noodles taking a sad swim in dishwater. I managed to make it both too thin and weirdly lumpy at the same time, which is a real talent. Guess some of us are just meant to buy the powder mix.