Description
A hands-off, comforting tuna noodle casserole made easy in your slow cooker. This recipe brings classic flavors to your table with minimal effort.
Ingredients
Scale
- 12 ounces egg noodles, uncooked
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 cup milk
- 1 cup chicken broth
- 2 (5 ounce) cans tuna in water, drained
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1/2 cup crushed potato chips or breadcrumbs (for topping, optional)
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray.
- In the slow cooker, combine the uncooked egg noodles, cream of mushroom soup, milk, chicken broth, drained tuna, frozen peas, celery, onion, garlic powder, and black pepper. Stir gently to combine.
- Stir in 1/2 cup of the shredded cheddar cheese.
- Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours, until the noodles are tender and the casserole is bubbly.
- During the last 15-20 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. If desired, sprinkle with crushed potato chips or breadcrumbs for a crispy topping.
- Cover again and continue cooking until the cheese is melted and bubbly.
- Serve hot and enjoy.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Feel free to add other vegetables like diced carrots or corn.
- 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 (low) or 1.5-2 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg