Crock-Pot Tuna Noodle Casserole

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!