Ingredients for Crock Pot Tuna Noodle Casserole
- Egg Noodles
- Condensed Cream Of Mushroom Soup
- 1/4 cup water
- 1/2 cup chopped onion
- 2 (5 ounce) cans tuna in water or oil, drained
- Frozen Peas
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How to Make Crock Pot Tuna Noodle Casserole
- Cook 12 ounces of pasta according to package directions. Drain well.
- Spray your 2.5-quart slow cooker with cooking spray.
- In the slow cooker, combine 1 (10.75 ounce) can condensed cream of mushroom soup and 1/4 cup water. Stir to combine.
- **Choose ONE of the following assembly methods:**
- **Method 1 (for prettiest presentation):** Layer cooked pasta, 1/2 cup chopped onion, 2 (5 ounce) cans tuna (drained), and 1 cup frozen peas in the slow cooker.
- **Method 2 (for quicker assembly):** In a large bowl, combine cooked pasta, 1/2 cup chopped onion, 2 (5 ounce) cans tuna (drained), and 1 cup frozen peas. Transfer the mixture to the slow cooker.
- Cover and cook on high for 1 1/2 to 2 hours, or until heated through and bubbly.
- During the last 30 minutes of cooking (optional), sprinkle 1/2 cup shredded cheddar or parmesan cheese over the casserole.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
17g
Fat
13g
Carbs
12g
