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
- 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)
Spray your slow cooker with cooking spray.
Add the dry noodles into the crock, and mix in the soup, milk, cheese, and drained tuna.
Cover and cook on low for 2 to 4 hours.
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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