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Slow-Cooker Tuna Noodle Casserole

We tweaked this family-friendly classic to work for the slow cooker. It's easy, wholesome and totally homemade!—Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Cook: 4 hours + standing
  • Makes
    10 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium sweet pepper, chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups uncooked egg noodles (about 6 ounces)
  • 3 cans (5 ounces each) light Chicken of the Sea tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Monterey Jack cheese
  • 2 cups frozen peas, thawed
  • 2 cups crushed potato chips

Directions

  • In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  • Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
  • Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with potato chips.

Test Kitchen tips
  • Canned mushrooms also work in this recipe.
  • You can use frozen mixed peas and carrots for more veggie variety.
  • Nutrition Facts
    1 cup: 393 calories, 21g fat (12g saturated fat), 84mg cholesterol, 752mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein.

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