Crock Pot Tuna Casserole
The classic tuna casserole made in a crock pot! Dinner has never been easier and more satisfying than with this slow cooker tuna noodle casserole recipe.
Servings 10
Calories 322kcal
Cost 9.50
Equipment
- Slow Cooker
Ingredients
- 14 oz egg noodles
- 2 cans cream of celery soup or cream of mushroom soup
- 1 cup milk
- 2 tablespoons dried parsley flakes
- 1 ½ teaspoons dried thyme
- 14 oz canned tuna two small cans
- 10 oz frozen peas thawed
- 4 oz of pimentos diced
- salt and pepper to taste
- 2 cups shredded cheddar cheese
- ¼ cup breadcrumbs
Instructions
- Cook egg noodles until just under al dente.
- In a very large bowl, toss together ingredients except for 1 cup of shredded cheese and breadcrumbs. Taste for seasonings, adjust with salt and pepper.
- Grease the inside of a large slow cooker, add mixed ingredients. Top with remaining shredded cheese and breadcrumbs.
- Cover and bake on high for two hours or low for 4-6 hours.
Notes
Try swapping crushed potato chips in place of the bread crumb topping if you like. For extra crunch and savory flavor, you can also use French fried onions as a topping.
Nutrition
Calories: 322kcal | Carbohydrates: 41g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 595mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 837IU | Vitamin C: 22mg | Calcium: 181mg | Iron: 3mg