- 1 lb. pasta, dried
- 6 oz. tuna, canned
- 2 c.cream of mushroom soup, homemade (If you use a canned cream soup (any variety), (measure it out and add enough milk to make 4 cups of liquid.)
- 2 c. soy milk (I used almond milk)
- 1/3 c. cheese, Parmesan, shredded (optional)
- 1 c. peas, frozen (add before serving)
- 1/2 c. chips, crushed tortilla or potato chips (right at the end) (optional)
Looking for a good ole fashioned casserole recipe. Crock Pot Tuna Noodle Casserole is one of those recipes that bring you back to the comfort food!
1. Spray your crock pot with cooking spray.
2. Add the dry noodles into the crock, mixing in the soup, milk, cheese, and drained tuna.
3. Cover. Cook on Low for 2 to 4 hours.
4. Forty-Five minutes to Thirty minutes before serving time, stir in frozen peas, makeing sure the crunchy pasta on top gets moved to the bottom of the crock.
5. Top with chips, if desired.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
SUPER EASY! Or should I say…supper easy
I added a second can of tuna, used a box of veggie pasta, and lactose free milk with a can of cream of mushroom soup. I also added some seasoning and then topped with crushed whole grain Club crackers.
Turned out fabulous and was extremely easy to throw together and tailor to many different dietary needs. Thanks!