Description
Enjoy a comforting and convenient Slow Cooker Tuna Noodle Casserole. This recipe is perfect for busy days, offering a delicious, hands-off meal that fills your home with a wonderful aroma.
Ingredients
Scale
- 1 pound egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed potato chips (optional)
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a greased 3-quart slow cooker, combine the drained tuna, cream of mushroom soup, milk, chopped onion, and chopped celery.
- Stir until well combined.
- Add the cooked egg noodles to the slow cooker and stir gently to coat.
- Cover and cook on low for 2-3 hours, or until heated through.
- Stir in the shredded cheddar cheese during the last 15 minutes of cooking.
- Top with crushed potato chips before serving, if desired.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup.
- Add a cup of frozen peas for extra vegetables.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 5g
- Sodium: Approximately 900mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 2g
- Protein: Approximately 25g
- Cholesterol: Approximately 70mg