This recipe for Crock-Pot Tuna Noodle Casserole has all the classic ingredients you’d expect but is baked in your slow cooker instead of the oven!
Slow Cooker Tuna Noodle Casserole
Tuna noodle casserole brings some back some fond memories from my childhood. There is just something comforting about a classic and creamy casserole that fills you up and is frugal too.
This tuna casserole recipe features egg noodles and tuna (of course) as well as cream of mushroom soup, milk, peas and pimentos.
Then the whole lot is sprinkled with cheddar cheese and bread crumbs for an irrestistable topping.
You see my mom made her tuna casserole topped with cheddar and bread crumbs.
My dad…Kraft American cheese slices and crushed potato chips.
I decided to present you with a casserole that was closer to my mom’s recipe.
But if you are feeling adventurous try the American cheese/potato chip version too.
All things in moderation folks!
Equipment Needed For Crock-Pot Tuna Noodle Casserole Recipe:
- 3.5 Quart Casserole
- Pasta Pot With Colander
- Can Opener
- Dry Measuring Cups
- Liquid Measuring Cup
- Non-Stick Cooking Spray
- Large Mixing Bowl
Frequently Asked Questions
You can use any type of canned tuna in a tuna noodle casserole. I am kind of picky when it comes to tuna and prefer solid white albacore tuna. But it is more expensive than other varieties of tuna. For a more frugal alternative look into using chunk light tuna.
You will want your tuna to be packed in water not oil. However if all you have in the pantry is canned tuna packed in oil, you can drain off the oil, dump the tuna into a colander or strainer and rinse the oil off under warm running water in the sink.
If you don’t have diced pimentos on hand or cannot find them at your local grocery store you can easily omit them or instead of using frozen peas, pick up a bag of frozen peas and carrots instead.
While I think cheddar cheese is sort of a classic in and on top of tuna noodle casserole you can experiment with other types of cheese too. Some suggestions might be:
– Monterey Jack Cheese – Melts nicely with a mild flavor
– .American Cheese – My dad always added sliced American cheese on top of tuna noodle casserole. Yep…Kraft cheese slices. You could also use Velveeta for a really cheesy experience.
– Swiss Cheese – Would give an interesting tangy flavor.
– Pepper-Jack Cheese – Adding some spice to your tuna noodle casserole with some pepper-jack cheese would be fun!
More Casserole Crockpot Recipes
Crock-Pot Tuna Noodle Casserole Recipe
- 14 Ounces Egg Noodles
- 21 Ounces Canned Cream Of Mushroom Soup ((Two 10.5 Ounce Cans))
- 2 Cups Shredded Cheddar Cheese (Divided)
- 1 Cup Milk
- 14 Ounces Canned Tuna ((Two 7 Ounce Cans), drained)
- 10 Ounces Frozen Peas
- 4 Ounces Jarred Diced Pimentos (drained)
- 1 Pinch Kosher Salt
- 1 Pinch Freshly Ground Black Pepper
- ¼ Cup Plain Bread Crumbs
- In a large pot on the stove-top, cook the egg noodles according to the directions on the package until just al dente. Drain.
- In a large mixing bowl, combine together the cream of mushroom soup, 1 cup of the cheese, milk, tuna, peas, pimentos, salt and pepper until well mixed.
- Add the cooked and drained noodles to the mixing bowl and toss.
- Spray the inside of a 3.5 quart casserole slow cooker with non-stick cooking spray and add mixed ingredients.
- Evenly sprinkle the casserole with the remaining 1 cup of cheese and breadcrumbs.
- Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours.
- Serve and enjoy!