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Slow cooker tuna noodle casserole: 1 delicious meal

Slow cooker tuna noodle casserole
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Enjoy a comforting and easy slow cooker tuna noodle casserole. This recipe lets your slow cooker do the work, resulting in a delicious and convenient meal perfect for busy days.

Ingredients

Scale
  • 1 pound egg noodles
  • 2 (6 ounce) cans tuna, drained
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed potato chips (optional for topping)

Instructions

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. In a large bowl, combine the drained tuna, cream of mushroom soup, cream of celery soup, and milk. Stir until well combined.
  3. Add the cooked egg noodles and shredded cheddar cheese to the soup mixture. Stir gently to coat everything evenly.
  4. Pour the mixture into your slow cooker.
  5. Cover and cook on low for 2-3 hours, or on high for 1.5-2 hours, until heated through and the cheese is melted.
  6. If desired, top with crushed potato chips before serving.

Notes

  • You can add a splash of black pepper to the mixture if you like.
  • For a richer flavor, use whole milk.
  • Feel free to add frozen peas or corn to the casserole during the last 30 minutes of cooking.

Nutrition

Find it online: https://whiskdaily.com/slow-cooker-tuna-noodle-casserole-2/