We are a family of five – me, my husband, Ryan (5), Nathan (13), and Kaitlyn (6).  My boys, however, being as they are teens, each eat two servings at dinner, and my daughter almost always wants seconds on whatever meat we are eating. Which means I have to basically cook for 8 people at dinner.  While other people collect recipes that serve a crowd for taking to church potlucks and baby showers, I collect recipes that serve a crowd yet are inexpensive to make just to get my family fed every night without depleting our savings account!

This recipe from Campbell’s Kitchen for Crowd-Pleasing Tuna Noodle Casserole makes 8 generous servings, which gets everyone fed and usually means a scoop leftover for me to have for lunch the next day.  I serve it with extra steamed peas and Pillsbury Crescent Rolls.

photo credit: Campbell's Kitchen

CROWD-PLEASING TUNA NOODLE CASSEROLE – SERVES 8

Ingredients:

• 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 cup milk
• 1/4 cup chopped pimientos
• 2 cups Birds Eye® Sweet Garden Peas (thawed from frozen)
• 2 cans (12 ounces each) tuna, drained*
• 1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Directions:

1. Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-quart casserole. Stir the bread crumbs and butter in a small bowl.
2. Bake the tuna mixture for 30 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Do you feed a big family? What about teen boys who are always starving? Any suggestions for recipes would be greatly appreciated by these two:

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