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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.

Happy Crocking!

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Crock Pot Tuna Noodle Casserole - Nutrition

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11 years ago

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!

10 years ago

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 »

10 years ago

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
9 years ago

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

8 years ago

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
7 years ago

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

7 years ago

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

nancy borum
nancy borum
1 year ago

can you use egg noodles?

1 year ago

I attempted this tonight and wanted to warn anyone for the future, do not attempt this recipe with Banza chickpea pasta. I needed to make it gluten free and didn’t account for how the noodles would cook.

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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