Description
Enjoy a comforting and convenient Slow Cooker Tuna Noodle Casserole. This recipe is perfect for busy days when you want a delicious, hands-off meal that tastes like it took all day to prepare.
Ingredients
Scale
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 (6 ounce) can tuna, drained and flaked
- 8 ounces egg noodles, uncooked
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed potato chips (optional, for topping)
Instructions
- In your slow cooker, combine the cream of mushroom soup, cream of celery soup, drained tuna, uncooked egg noodles, and milk. Stir well to combine all ingredients.
- Cover and cook on low for 2 to 3 hours, or until the noodles are tender and the casserole is heated through. Stir occasionally if possible.
- About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
- If desired, top with crushed potato chips just before serving for a delightful crunch.
- Serve warm and enjoy your easy, comforting meal!
Notes
- You can add a cup of frozen peas or corn to the casserole for extra vegetables.
- For a richer flavor, use whole milk.
- Adjust cooking time based on your slow cooker’s settings.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550
- Sugar: Approx. 5-8g
- Sodium: Approx. 800-1000mg
- Fat: Approx. 20-30g
- Saturated Fat: Approx. 8-12g
- Unsaturated Fat: Approx. 12-18g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 2-4g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 50-70mg