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Slow-Cooker Tuna Casserole Recipe

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4 from 13 reviews

This Slow-Cooker Tuna Casserole is a comforting and easy-to-make dish combining tender egg noodles, creamy mushroom soup, cheddar cheese, tuna, peas, and onions. Made effortlessly in the slow cooker, it’s perfect for a cozy family meal with minimal prep and hands-off cooking.

  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 14 ounces egg noodles

Sauce and Filling

  • 2 cans condensed cream of mushroom soup (10 1/2 ounces each)
  • 3/4 cup milk
  • 1 3/4 cups shredded cheddar cheese, divided
  • 2 cans tuna (5 ounces each), drained and flaked
  • 1 small onion, finely chopped
  • 1 cup frozen peas
  • Salt, to taste
  • Ground black pepper, to taste

Topping

  • 1/2 cup breadcrumbs or crushed potato chips

Other

  • Nonstick cooking spray

Instructions

  1. Cook noodles: Cook egg noodles according to the package directions until al dente, then drain well to remove excess water.
  2. Prepare slow cooker: Spray the interior of a slow cooker with nonstick cooking spray to prevent sticking.
  3. Make sauce: In a large bowl, combine the condensed cream of mushroom soup, milk, and 3/4 cup of shredded cheddar cheese. Stir until smooth and well mixed.
  4. Add mix-ins: Stir in the drained, flaked tuna, finely chopped onion, frozen peas, salt, and ground black pepper adjusting seasoning to taste.
  5. Combine noodles: Gently fold the cooked egg noodles into the tuna mixture ensuring even distribution without breaking the noodles.
  6. Transfer to slow cooker: Pour the combined mixture into the prepared slow cooker and spread evenly.
  7. Add cheese topping: Scatter the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
  8. Cook: Cover the slow cooker and cook on low for 3 to 5 hours until the casserole is heated through and the cheese on top is melted.
  9. Finish with topping: In the final 15 minutes of cooking, sprinkle the breadcrumbs or crushed potato chips evenly over the casserole, cover again, and continue cooking until the topping is warmed and slightly crispy.
  10. Serve: Carefully remove from the slow cooker and serve immediately while warm for a creamy, cheesy, and satisfying meal.

Notes

  • If you prefer a crispier topping, you can toast the breadcrumbs beforehand or use crushed potato chips for added flavor and crunch.
  • Drain the tuna well to prevent excess moisture in the casserole.
  • You can substitute frozen peas with other vegetables like corn or mixed vegetables if desired.
  • For a thicker casserole, reduce the milk slightly or add more cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://iamstarved.com/slow-cooker-tuna-casserole-recipe/