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Crockpot Tuna Noodle Casserole

Crockpot Tuna Noodle Casserole Recipe

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Calories: 453
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) tuna in water, drained
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper
  • Chopped fresh parsley, for serving

Method
 

  1. Cook the egg noodles in salted boiling water for about 6 minutes, until just under al dente. Drain and set aside.
  2. 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.
  3. Cover and cook on low for 3 hours, until hot and lightly bubbly.
  4. 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.
  5. Spoon into bowls, top with parsley, and serve hot.

Notes

If your schedule shifts, the casserole can stay on the warm setting for about 20 minutes, but the noodles will continue to absorb liquid. Stir in a splash of warm milk to loosen it if needed before serving.