Retro Tuna and Noodle Casserole in the Slow Cooker


Retro Tuna and Noodle Casserole in the Slow Cooker

Retro Tuna and Noodle Casserole in the Slow Cooker
Retro Tuna and Noodle Casserole in the Slow Cooker

There's nothing like an old fashioned dish when you're craving comfort food, and slow cooker casserole recipes like this recipe for Retro Tuna and Noodle Casserole in the Slow Cooker are a great dinner solution! This slow cooker casserole is made with pasta, tuna, cream of mushroom soup, Parmesan, peas, and chips for topping. This easy casserole recipe will remind you of the casseroles Mom and Grandma made.


Check out Stephanie's Homemade Cream of Mushroom Soup Crock Pot Recipe if you choose to use homemade cream of mushroom soup for this tuna casserole recipe.


Slow Cooker Time LOW4 hr

Cooking MethodCasserole


  • 1 pound dried pasta
  • 1 (6-ounce) can of tuna
  • 2 cups homemade cream of mushroom soup (If you'd like to use canned cream of something soup, measure it out and add enough milk to achieve 4 cups of liquid.)
  • 2 cups soy milk
  • 1/3 cup shredded Parmesan cheese (optional)
  • 1 cup frozen peas (to add later)
  • 1/2 cup crushed tortilla or potato chips (to add later, optional)


  1. Spray your slow cooker with cooking spray.

  2. Add the dry noodles into the crock, and mix in the soup, milk, cheese, and drained tuna.

  3. Cover and cook on low for 2 to 4 hours.

  4. Thirty minutes before serving time, stir in frozen peas, and make sure the crunchy pasta on top gets moved to the bottom of the crock. Top with chips, if desired.

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Where can you find 6 oz cans of Tuna? Those in the grocery are 5 oz packed in water and with a "drained weight" of 4 oz. "Shrinkafication"?

Hi 4Graces, I suggest doubling the suggested tuna and using two 5-oz cans.

I am not a connoisseur of the tuna casserole. I have eaten it as a kid but I have never made it myself. Mostly because my husband tells me he can't stomach it. That being said, I sure wish I could try this out! We drink soy milk in this house and I see that there is soy milk in the recipe. I've never heard of soy milk being used. I would LOVE to have those potato chips added on top as well! My nephew is coming to visit this summer and I think I will make this for him.

I make a couple of different kinds of tuna casseroles, but they are both baked versions. I love the idea of making tuna casserole in my slow cooker. I never thought to make cream of mushroom soup, so this is even more interesting. I never top my casserole with chips, and this sounds like a good final touch. Can't wait to try it!

Homemade mushroom soup would make this old favorite of mine only better. Although, since I seem to be having a love affair with mushrooms these days, I would definitely have to add a ton of sliced mushrooms sauteed in garlic and butter for more depth in flavor. And, I'm pretty sure instead of chips I'd use Ritz crackers mixed with butter and Parmesan. Come to think of it, I bet a little cheddar would be nice in this as well.

I love the combination of tuna and pasta and this recipe does exactly that. Cooking it in the slow cooker and the option to add whatever type of cream of soup I choose can also be substituted makes it more delicious. This recipe will be good on a busy day when it can be cooking while you're running errands or working and then sit down to this tasty dish.

I would wait until the casserole is nearly cooked to add the cheese so that it does not get too stringy before the pasta is tender.


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