Description
Enjoy a comforting and easy Slow Cooker Tuna Noodle Casserole. This recipe lets your slow cooker do the work, delivering a creamy, flavorful meal with minimal effort.
Ingredients
Scale
- 1 pound egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- Salt and pepper to taste
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a large bowl, combine drained tuna, cream of mushroom soup, milk, shredded cheddar cheese, chopped onion, and chopped celery.
- Stir in the cooked egg noodles. Season with salt and pepper to taste.
- Transfer the mixture to a slow cooker.
- Cover and cook on low for 2-3 hours, or until heated through.
- Stir before serving.
Notes
- For a crispier topping, you can add breadcrumbs during the last 30 minutes of cooking.
- Feel free to add other vegetables like peas or carrots for extra flavor and nutrition.
- Adjust the amount of milk to achieve your desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg