Best Easy Slow Cooker Tuna Casserole Recipes

SLOW-COOKER TUNA NOODLE CASSEROLE

Slow-Cooker Tuna Noodle Casserole image

We tweaked this family-friendly classic to work for the slow cooker. It's easy, wholesome and totally homemade!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium sweet pepper, chopped
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups uncooked egg noodles (about 6 ounces)
3 cans (5 ounces each) light tuna in water, drained
2 tablespoons lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas, thawed
2 cups crushed potato chips

Steps:

In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. , Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with potato chips.

Nutrition Facts : Calories 393 calories, Fat 21g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 752mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

CROCK POT TUNA NOODLE CASSEROLE

Crock Pot Tuna Noodle Casserole image

Bravo for a tuna noodle casserole that forgoes crackers in favor of healthier ingredients like peas! This one is easy to prepare and relatively inexpensive. The flavor can be zipped up, if you desire, by sprinkling with Cheddar or Parmesan cheese the last 1/2 hour of cooking time, or after it is cooked. White albacore tuna tastes the best; however, other tuna works well too and is freer of Mercury. This recipe fits a 2.5 qt. crock pot.

Provided by ChefWhiz

Categories One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups egg noodles, uncooked
10 3/4 ounces condensed cream of mushroom soup (1 can)
1/4 cup water
1/3 cup onion, finely chopped partially cooked
12 ounces tuna, drained (2 cans)
1 cup frozen peas, thawed

Steps:

Follow pasta package directions to cook pasta.
Drain pasta.
Meanwhile, in a sprayed slow cooker combine soup with 1/4 cup water.
Choose between the following two methods (steps 5 and 6 below) of assembling the casserole, with the first yielding the prettiest result but both working well.
Pour cooked, drained pasta in slow cooker in the first layer; add onion for the next layer; add tuna for the third layer; and add thawed frozen peas for the top layer (1st method).
In a large bowl, mix cooked, drained pasta and onion and tuna and peas and put into sprayed slow cooker (2nd method).
Cover and cook on High 1 1/2 to 2 hours to heat through; and, if you like, add cheese during the last 1/2 hour of baking.