• 1 lb. pasta, dried
  • 6 oz. tuna, canned
  • 4 oz. canned mushrooms
  • 2 c. cream of mushroom soup, homemade (If you use a canned cream soup (any variety), (measure it out and add enough milk to make 4 cups of liquid.)
  • 2 c. milk (or milk alternative, like almond)
  • Salt & Pepper, to taste
  • 1/3 c. cheese, Parmesan, shredded
  • 1 c. peas, frozen (add before serving)
  • 1/2 c. breadcrumbs

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Looking for a good ole fashioned casserole recipe. Slow Cooker Tuna Noodle Casserole is one of those recipes that bring you back to the comfort food!

  1. Spray your slow cooker with cooking spray.
  2. Add the dry noodles into the crock, mixing in the soup, milk, cheese, and drained tuna. Season with salt & pepper
  3. Cover. Cook on Low for 2 to 4 hours.
  4. Thirty minutes before serving time, stir in frozen peas, and mix well.
  5. Sprinkle with breadcrumbs, if desired. Cover and cook on LOW for 30 more minutes.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Tuna Noodle Casserole - Nutrition

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