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Warm Slow Cooker Tuna Noodle Casserole Recipe

Slow cooker tuna noodle casserole
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Enjoy a comforting and easy tuna noodle casserole made right in your slow cooker. This recipe is perfect for busy days when you want a delicious, hands-off meal.

Ingredients

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  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 (6 ounce) cans tuna, drained
  • 1 (12 ounce) package wide egg noodles, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed potato chips (optional, for topping)

Instructions

  1. In your slow cooker, combine the cream of mushroom soup, cream of celery soup, milk, and sour cream.
  2. Stir in the salt, black pepper, garlic powder, and onion powder until well combined.
  3. Add the drained tuna to the slow cooker and mix gently into the soup mixture.
  4. Stir in the cooked and drained egg noodles.
  5. Sprinkle the shredded cheddar cheese over the top of the casserole.
  6. Cover and cook on low for 2-3 hours, or until heated through and the cheese is melted and bubbly.
  7. If desired, sprinkle crushed potato chips over the top during the last 30 minutes of cooking.
  8. Serve hot.

Notes

  • For a richer flavor, you can add a handful of frozen peas or corn along with the noodles.
  • Adjust seasonings to your preference.
  • If you don’t have crushed potato chips, breadcrumbs or crushed crackers also work as a topping.

Nutrition

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