Description
This slow cooker tuna noodle casserole is a hands-off, comforting meal. It features tender noodles, flaky tuna, and a creamy sauce, all cooked to perfection in your slow cooker for ultimate convenience.
Ingredients
Scale
- 12 ounces egg noodles, uncooked
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese, plus more for topping
- 2 (5 ounce) cans tuna in water, drained
- 1 cup frozen peas
- 1/2 cup chopped celery (optional)
- 1/4 cup chopped onion (optional)
- Salt and black pepper to taste
- 1 cup crushed potato chips or breadcrumbs for topping (optional)
Instructions
- Lightly grease the inside of your slow cooker.
- In a large bowl, combine the uncooked egg noodles, cream of mushroom soup, milk, 1 cup shredded cheddar cheese, drained tuna, frozen peas, celery (if using), and onion (if using). Season with salt and pepper.
- Pour the mixture into the prepared slow cooker.
- Cover and cook on low for 3-4 hours, or on high for 1.5-2.5 hours, until the noodles are tender and the casserole is bubbly. Cooking times can vary, so check for doneness.
- If desired, sprinkle with additional shredded cheddar cheese and crushed potato chips or breadcrumbs during the last 30 minutes of cooking, or just before serving.
- Serve hot and enjoy.
Notes
- For a richer flavor, you can sauté the celery and onion before adding them to the mixture.
- If you prefer a thicker sauce, you can reduce the amount of milk slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350-450
- Sugar: 5-10g
- Sodium: 700-900mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Unsaturated Fat: 7-13g
- Trans Fat: 0g
- Carbohydrates: 30-40g
- Fiber: 2-4g
- Protein: 20-25g
- Cholesterol: 50-70mg