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Slow Cooker Tuna Noodle Casserole: 2 Hour Dream

Slow cooker tuna noodle casserole
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Enjoy a comforting and easy Slow Cooker Tuna Noodle Casserole. This recipe delivers a classic favorite with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound egg noodles
  • 2 cans (5 ounces each) chunk light tuna in water, drained
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup frozen peas
  • 1/4 cup chopped onion
  • Salt and pepper to taste
  • Crushed crackers or breadcrumbs for topping (optional)

Instructions

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. In a large bowl, combine the drained tuna, cream of mushroom soup, milk, shredded cheddar cheese, frozen peas, and chopped onion.
  3. Season with salt and pepper to your liking.
  4. Add the cooked egg noodles to the tuna mixture and stir gently to combine.
  5. Transfer the mixture to your slow cooker.
  6. Cover and cook on low for 2-3 hours, or on high for 1-2 hours, until heated through and cheese is melted.
  7. If desired, top with crushed crackers or breadcrumbs during the last 15 minutes of cooking.
  8. Serve hot.

Notes

  • For a creamier casserole, you can use cream of chicken soup instead of cream of mushroom soup.
  • Add other vegetables like corn or carrots if you like.
  • If you don’t have fresh onion, you can use 1 teaspoon of dried minced onion.

Nutrition

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