Crock Pot Tuna Noodle Casserole

Recipe by ChefWhiz
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READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups egg noodles, uncooked
  • 10 34
    ounces condensed cream of mushroom soup (1 can)
  • 14
    cup water
  • 13
    cup onion, finely chopped partially cooked
  • 12
    ounces tuna, drained (2 cans)
  • 1
    cup frozen peas, thawed
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DIRECTIONS

  • 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.
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