Description
Enjoy a comforting and easy Slow Cooker Tuna Noodle Casserole. This recipe lets your slow cooker do the work, bringing you a delicious meal with minimal fuss.
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
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Cook egg noodles according to package directions. Drain well.
- In your slow cooker, combine drained tuna, cream of mushroom soup, milk, chopped onion, salt, and pepper. Stir to combine.
- Add the cooked and drained egg noodles to the slow cooker. Gently stir to coat the noodles with the tuna mixture.
- Cover and cook on low for 2 to 3 hours, or until heated through and flavors have melded.
- Stir in shredded cheddar cheese during the last 15 minutes of cooking, or until melted.
- Serve hot and enjoy your convenient and delicious casserole.
Notes
- For a richer flavor, you can add a splash of Worcestershire sauce.
- Feel free to add frozen peas or corn for extra vegetables.
- Top with breadcrumbs or crushed crackers before serving for added texture.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg