Creamy Crockpot Tuna Noodle Casserole
This crockpot tuna noodle casserole is a creamy, no-fuss dinner that waits for you. The slow cooker does the heavy lifting while you get on with your day.
It uses pantry staples like canned tuna and cream of mushroom soup, plus a handful of frozen peas tossed in at the end so they stay bright and just tender. It’s the kind of meal you’ll pull out on a rainy Tuesday and feel glad you thought of it.
Why This Casserole Is a Weeknight Winner
I keep coming back to this one because it tastes like a classic tuna noodle but needs almost no attention once it’s in the pot. The long, low heat melts the cheese into the sauce slowly, so every bite is velvety without any stove stirring.
The noodles go in cooked and dressed right before serving, which keeps them from turning mushy. You get a soft, creamy interior with a bubbly cheese top, and the peas add a little pop of sweetness against the savory tuna.
Ingredients
- 12 oz wide egg noodles: cooked just shy of al dente so they hold their shape
- 2 cans (5 oz each) tuna in water, drained: flake it well with a fork before adding
- 1 can (10.5 oz) cream of mushroom soup: a condensed soup; do not dilute it
- 1 can (10.5 oz) cream of celery soup: adds a mild herbal note; cream of chicken works too
- 1 cup whole milk: 2% works in a pinch but the sauce won’t be quite as silky
- 1 cup frozen peas: no need to thaw them all the way, just measure cold
- 1 1/2 cups shredded sharp cheddar cheese, divided: save half a cup for the top
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper: season to your own taste
- Chopped fresh parsley: for serving, if you have it
Swaps and Quick Changes
- Swap the tuna: canned chunk chicken or even drained, flaked salmon give you the same creamy base with a different protein. The cook time stays the same.
- Change the soup: use two cans of cream of mushroom for a deeper mushroom flavor, or replace the celery soup with cream of chicken soup for a milder savory note.
- Add more vegetables: stirred-in cooked mushrooms or a handful of thawed corn kernels fold right in without affecting the cook.
- Skip the cheese top: if you want a lighter finish, just stir all the cheese into the sauce and skip the final melt step. The casserole will still be creamy.
- Gluten-free: use gluten-free wide pasta and check that your condensed soups are labeled gluten-free. Most major brands now have a version.
If you like this one, you might also enjoy a baked classic like old-fashioned tuna casserole with potato chip topping when you want a crunchy finish.
How to Make Crockpot Tuna Noodle Casserole
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Add the 12 oz egg noodles and cook them about 6 minutes, just until they’re flexible but still slightly firm in the center. You want them a little underdone because they’ll soften more later.
Drain the noodles well and set them aside. If you won’t be adding them right away, toss them with a tiny drizzle of oil so they don’t stick together.
Step 2: Whisk the Sauce Together
In the bowl of a 6-quart slow cooker, whisk together the can of cream of mushroom soup, the can of cream of celery soup, and the 1 cup of milk. Add the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a few grinds of black pepper and salt. Whisk until the mixture is pale tan and smooth, with no streaks of soup concentrate.
Then fold in the drained tuna, breaking up any large chunks as you go, and 1 cup of the shredded cheddar cheese. Stir just until everything looks evenly coated.
Step 3: Slow Cook the Casserole Base
Cover the slow cooker and set it to low for 3 hours. The sauce will warm through, the tuna will soak up the savory flavors, and the edges will start to look slightly bubbly but not browned.
Halfway through, you can give it a gentle stir if you’re around, but it’s not required. The long cook time is forgiving, so an extra 30 minutes won’t hurt it.
Step 4: Fold in the Noodles and Peas
Uncover the crock and add the cooked noodles and the 1 cup of frozen peas. Stir carefully with a silicone spatula, folding from the bottom so the noodles get coated with sauce without breaking apart. The peas will warm through from the heat of the sauce in just a minute or two.
Spread the remaining 1/2 cup of shredded cheddar evenly over the top. Cover the slow cooker again and let it sit on low for 10 to 15 minutes, just until the cheese melts into a glossy layer.
Step 5: Spoon Into Bowls and Serve
Scoop generous portions into wide bowls, making sure to catch some of that melted cheese on top. Sprinkle a little fresh parsley over each bowl if you have it, and serve right away while it’s hot and creamy.
The casserole will be soft and comforting, with the cheese pulling in thin strands as you lift each spoonful. Leftovers can sit on the warm setting for about 20 minutes, but after that the noodles start to soak up too much sauce.
A Few Notes Before You Start
- Cook the noodles just past the point of crunchiness, about 6 minutes. They’ll finish in the sauce and won’t turn to mush if you undercook them slightly.
- Use tuna packed in water, not oil, so the casserole stays light rather than greasy. Drain it well and flake it with a fork right in the can before adding.
- If your crockpot runs hot, check the casserole after 2 1/2 hours on low. The sauce should be hot and thickened but not browning around the edges.
- Stirring the peas and noodles in at the very end is what keeps the peas bright green and the noodles distinct. If everything cooked together all day, you’d get a grey, mushy texture.
Cooking times by slow cooker temperature:
| Temperature | Time |
|---|---|
| Low | 3 hours |
| High | 1 hour 30 minutes to 1 hour 45 minutes |
Storing Leftovers
- Refrigerate: Cool the casserole completely, then transfer it to a sealed container. It keeps well for up to 3 days. The sauce will thicken as it chills, which is completely normal.
- Reheating: Warm individual portions in the microwave for 90 seconds to 2 minutes, stirring once halfway through. Add a splash of milk if it looks dry.
What to Serve With Crockpot Tuna Noodle Casserole
A simple green salad dressed with a sharp vinaigrette cuts through the richness of the cheese. The acid balances the creaminess without adding heavy flavors. Buttered green beans or steamed broccoli work well on the side too, and they cook quickly while the casserole finishes its last 15 minutes. A few slices of crusty sourdough bread are great for scooping up any sauce left in the bowl.
Frequently Asked Questions
Can I use fresh tuna instead of canned?
No, fresh tuna will dry out and flake apart differently in the slow cooker. Canned tuna gives you the right texture and holds up to the long cook time.
Can I assemble this the night before and cook it the next day?
Yes, you can whisk the sauce with the tuna and cheese, cover the crock, and refrigerate it overnight. In the morning, cook it straight from the fridge on low, adding about 30 minutes to the cook time.
What if I don’t have cream of celery soup?
You can use a second can of cream of mushroom soup or swap it for cream of chicken soup. Both will give you a creamy base with a slightly different flavor, but the casserole will still turn out well.
Can I use a different pasta shape?
Yes, any short pasta that holds sauce works. Shells, rotini, or penne are good choices. Keep the cooking time to just under al dente, the same as the egg noodles.
Crockpot Tuna Noodle Casserole Recipe
Ingredients
Method
- Cook the egg noodles in salted boiling water for about 6 minutes, until just under al dente. Drain and set aside.
- In a 6-quart slow cooker, whisk together the cream of mushroom soup, cream of celery soup, milk, garlic powder, onion powder, salt, and pepper. Fold in the tuna and 1 cup of the cheddar.
- Cover and cook on low for 3 hours, until hot and lightly bubbly.
- Uncover and stir in the cooked noodles and frozen peas. Sprinkle the remaining 1/2 cup cheddar on top, cover, and cook for 10 to 15 minutes on low until the cheese melts.
- Spoon into bowls, top with parsley, and serve hot.
