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**Slow Cooker Tuna Casserole

Slow Cooker Tuna Noodle Casserole

  • Cooking Time:

    2 4 hours
  • Servings:



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

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.

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Crock Pot Tuna Noodle Casserole - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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AliciaKatherine LeachCrock Pot GirlPamelaErin McGovney Recent comment authors
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SUPER EASY! Or should I say…supper easy 🙂

I added a sec­ond can of tuna, used a box of veg­gie pas­ta, and lac­tose free milk with a can of cream of mush­room soup. I also added some sea­son­ing and then topped with crushed whole grain Club crack­ers.

Turned out fab­u­lous and was extreme­ly easy to throw togeth­er and tai­lor to many dif­fer­ent dietary needs. Thanks!


The basic recipe for this dish is fab­u­lous and con­sis­tent. Luv, gooey, creamy, starchy food that u can make in one pot with no pre­cook­ing. So far have used every kind of pasta/noodle imaginable(spaetzle was real­ly dif­fer­ent). Have used tuna, chick­en, sausage and vary­ing kinds of veg­gies from the peas men­tioned to peas/carrots, corn, mixed veg­gies, soup/stew veg­etable. all veg­gies require dif­fer­ent cook­ing times, so make note. i find i must thin the casse­role down a bit when done(chicken broth) and I have also thinned it down with enough milk to make a pas­ta chow­der. just great. topped it with… Read more »


I made the mis­take of using egg noo­dles. The fla­vor was real­ly good, but the con­sis­ten­cy was thick goo. Couldn’t tell there was any pas­ta in it at all. Next time, I will use elbow mac­a­roni or some­thing.

Erin McGovney
Erin McGovney

Added some white wine and mush­rooms to the soup and milk mix­ture. Looks yum­my.


I used egg noo­dles and it came out a big pile of goo.
Would rec­om­mend using a hearti­er noo­dle.
I had craved tuna casse­role and although the fla­vor was good I was dis­ap­point­ed in the end result when the recipe need­ed an aster­isk rec­om­mend­ing not using egg noo­dles.

Katherine Leach
Katherine Leach

I just made this today and used elbow mac­a­roni. Unfor­tu­nate­ly it was mushy. Cook too long or not enough milk? It tast­ed won­der­ful though.


Regard­ing the 2 cups milk-is that in addi­tion to the milk that needs to be added to the canned cream of mush­room?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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