If you’re looking for an easy, creamy, and mouthwatering dinner, then you should try making this delicious Slow-Cooker Tuna Casserole recipe.
Looking for an easy dinner to whip up during the week? Well, look no further! This slow-cooker tuna casserole is perfect whether you’re feeding a crowd or just want to make enough food so you can have leftovers throughout the week. All you have to do is cook the egg noodles, make the tuna mixture, place everything in the slow cooker, set it, and forget it—it’s that easy.
If you’re feeding a crowd of picky eaters, this recipe is a lifesaver. I whipped this up last week for my biggest culinary critics (my two nephews), and they absolutely loved it! It’s always a rarity to have them finish their plate, but I’m happy to report they definitely joined the clean plates club.
PS: You can also sneak in a few more veggies into the recipe if you want to make it a bit more nutritious. I’ve also added in some sliced cremini mushrooms, bell peppers, and a handful of spinach with the tuna mixture, and it turned out wonderful! Just make sure to stir the casserole halfway through the cooking process and garnish each plate with a sprinkle of minced parsley.
How can I add more flavor to this recipe?
If you want more flavor, add some chopped herbs such as thyme, rosemary, or marjoram. You can mix them in alongside the tuna and other seasonings. This is also the perfect time to add a dash of your favorite hot sauce or chili flakes. You can also sauté the chopped onion in butter or olive oil before adding it to the mixture for deeper, caramelized notes.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend placing it in an oven-safe dish and baking it at 375°F for about 10-12 minutes, or until it’s heated through. You can also reheat it in the microwave for 3 to 4 minutes until it’s warmed. Garnish it with some minced parsley or thyme and serve immediately.
Serving suggestions
This slow-cooker tuna casserole is great for those busy weekdays when you just can’t figure out what to make. Last week, I whipped this up for my nephews, and I paired it with these Roasted Brussels Sprouts, this House Salad and ended the night with this delicious Chocolate Cheesecake. It would also go great with some Roasted Asparagus.
Slow-Cooker Tuna Casserole
Ingredients
- 14 ounces egg noodles
- Nonstick cooking spray
- 2 cans condensed cream of mushroom soup (10 1/2 ounces each)
- 3/4 cup milk
- 1 3/4 cups shredded cheddar cheese
- 2 cans tuna (5 ounces each) drained and flaked
- 1 small onion finely chopped
- 1 cup frozen peas
- Salt and ground black pepper to taste
- 1/2 cup breadcrumbs or crushed potato chips
Instructions
- Cook egg noodles according to package directions until al dente and drain.
- Coat the interior of a slow cooker with nonstick cooking spray.
- In a large bowl, combine condensed cream of mushroom soup, milk, and 3/4 cup shredded cheese; stir until smooth.
- Mix in tuna, onion, peas, salt, and pepper.
- Incorporate the cooked noodles into the mixture and stir gently.
- Pour the mixture into the prepared slow cooker.
- Scatter the remaining shredded cheddar cheese over the top.
- Cover; cook the casserole on low for 3-5 hours until heated through and cheese is melted.
- In the final 15 minutes, add breadcrumbs or crushed potato chips on top of the casserole. Serve immediately while warm.
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