Slow Cooker Classic Tuna Noodle Casserole Recipe2022-07-22
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 9:00 h
- Ready In: 9:10 h
Average Member Rating
(3.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0.6 g
Unsaturated Fat2.2 g
Slow cooker classic tuna noodle casserole recipe. Canned tuna with noodles and vegetables cooked in a slow cooker. Very easy and delicious! You may also like Tuna Salad Casserole:
Slow Cooker Tuna Salad Casserole Recipe
Makes 4 servings
Ingredients: 2 7 oz (0.26 kg) cans tuna, 10¾ oz can cream of celery soup, 3 hard-boiled eggs, chopped, 1-1½ cups (250-375 ml) diced celery, ½ cup (125 ml) diced yellow onions, ½ cup (125 ml) mayonnaise, ¼ teaspoon freshly ground black pepper, 1½ cups (375 ml) crushed potato chips
Instructions: In a 4-6-quart (4-6 L) slow cooker, combine all ingredients, except ¼ cup (60 ml) of potato chips. Top with remaining chips. Cover the slow cooker and cook on a low-heat setting for 5-8 hours.
You may also like to prepare Tuna Barbecue in your slow cooker:
Slow Cooker Tune Barbecue Recipe
Makes 4 servings:
Ingredients: 12 oz (0.45 kg) can tuna, drained, 2 cups (0.47 l) tomato juice, 1 medium green bell pepper, seeded and finely chopped, 2 tablespoons (30 ml) onion flakes, 2 tablespoons (30 ml) Worcestershire sauce, 3 tablespoons (45 ml) vinegar, 2 tablespoons (30 ml) granulated sugar, 1 tablespoon (15 ml) prepared mustard, 1 rib celery, chopped, dash chili powder, 1/2 teaspoon ground cinnamon, a dash of hot sauce
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients. Mix well. Cover the cooker and cook on a low-heat setting for 8-10 hours or on high for 4-5 hours. If the tuna mixture becomes too dry while cooking, add ½ cup (125 ml) of tomato juice.
Turn off the slow cooker and open the lid. Stir well tuna mixture before serving. Serve on buns.
Slow Cooker Classic Tuna Noodle Casserole Recipe
- 2 6½ oz (195 ml each) cans water-packed tuna, drained
- 2 10½-oz (345 ml each) cans cream of mushroom soup
- 1 cup (250 ml) milk
- 2 tablespoons dried parsley
- 1 cup frozen green peas, thawed
- 10 oz (300 ml) package noondles, cooked and drained
- 2 tablespoons dry breadcrumbs
In a slow cooker, combine drained tuna, cream of mushroom soup, milk, parsley, and thawed green peas. Fold in drained noodles.
Pour tuna mixture into greased slow cooker. Top with dry bread crumbs.
Cover the slow cooker and cook on low-heat setting for 7-9 hours.