Tuna noodle bake is a great way to use up leftover vegetables and avoid food waste.
This isn’t the prettiest dish in the world but it’s cheap, tasty and full of vegetables.
Whatever vegetables you have in the crisper and need to use up.
Personally, I would fill this dish with nothing but cabbage, but my family don’t share my love of this brassica.
If you want to make this meal super quick and easy, just use frozen vegetables. Then there’s no chopping or sauteing onion.
Instead, just boil the vegetables according to the packet until they are nearly done, then throw in the noodles. Drain. Toss in the tuna, curry powder and cheese and mix to combine. Then spoon into an oven-proof dish, top with more cheese and finish off under the grill.
This isn’t so much a recipe as a suggestion – it hasn’t been triple-tested and my measurements are never precise. Just eye-ball it according to what you have on hand, your personal tastes and how many people you’re feeding.
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- 2 x packets of instant noodles, each broken into four (discard flavour sachet)
- mixed vegetables of choice (I used carrot, zucchini, peas, corn, some mushrooms, capsicum and a handful of baby spinach)
- 1 onion, chopped
- 2 tsp curry powder
- 1 x 440g tin tuna
- 1/2 cup grated cheese
- extra cheese and paprika for sprinkling on top
- Boil vegetables of choice until nearly cooked through.
- Before the veggies are cooked, add the noodles and cook through. Drain.
- If using onions, heat a frying pan and sauté the onions in a little oil or butter until just tender. Add the mushrooms and capsicum and fry for another minute or two until cooked.
- Remove onion mixture from heat and stir in the curry powder, tuna, cheese and noodles.
- Place in a baking dish, sprinkle top with extra cheese and paprika and grill until cheese is melted and golden.
- Alternatively, heat in the oven at 180°C until cheese is golden.
Amount Per Serving: Calories: 336Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 556mgCarbohydrates: 17gFiber: 3gSugar: 2gProtein: 40g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.