Tuna Noodle Casserole Slow Cooker with 5 Ingredients. Add in the slow cooker 4 other ingredients and frozen peas and you will have a casserole that is so creamy and good that it is ordered every week by my family.
Servings: 6 servings
Tuna Noodle Casserole Slow Cooker with 5 Ingredients
Ingredients
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12 oz (or approximately 6 cups) uncooked egg noodles.
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2 cans (10.5 oz) of condensed cream of mushroom soup.
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2 cups milk (any kind you like)
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2 cans, drained (5 oz) flaked tuna.
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1 cup frozen peas (there is no necessity to thaw)
Others: salt and pepper (not mandatory), nonstick spray or a small amount of butter to grease the slow cooker.
Tuna Noodle Casserole: Directions
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To make sure your slow cooker does not become sticky, grease the inside with nonstick cooking spray or a small amount of butter.
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Whisk the condensed cream of mushroom soup and milk in a large bowl till smooth.
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Add the flaked and drained tuna and frozen peas to the soup mixture and stir until all the ingredients are mixed.
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Place the uncooked noodles of egg into the slow cooker. Add the soup-tuna-pea mixture to the noodles and stir it gently to cover all the noodles as evenly as possible. The noodles are to be mostly covered with the sauce.
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Enclose the slow cooker with the lid and cook either on LOW and 2.5-3.5 hours stirring once at the middle of cooking, in case you are at home. This is simply cooked until the noodles are tender yet not mushy. (Slow cookers are variable, and therefore begin to look at around the 2.5-hour mark.)
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After cooking the noodles, taste and put in salt and pepper when necessary. Stir everything in a soft manner to redistribute the sauce. In case it looks a little thick, you can put a little more milk in it and mix it until it becomes as creamy as you want.
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And serve the warm out of the slow cooker. Should you desire a little crunch on the top you may sprinkle onto the top before serving crushed crackers or potato chips (kids like to do this part).