Oh my goodness, do I have a treat for you today! Gather ‘round because we’re diving into one of my absolute comfort food favorites—Slow Cooker Tuna Casserole! Seriously, this dish is like a warm hug on a chilly day. I still remember the first time I tried a tuna casserole. It was at a potluck and everyone raved about it. I thought it was purely a family recipe passed down through generations. Fast forward to today, and I’ve made it my own. Plus, the slow cooker makes it ridiculously simple, which is a win-win!
What do I love most about this recipe? It’s not just about the delightful flavors; it’s about convenience! It’s perfect for busy weeknights when I want something hearty and satisfying without spending hours in the kitchen. Not to mention that the leftovers are just as good (if not better) the next day. So, grab your slow cooker and let’s get cooking!
What’s in Slow Cooker Tuna Casserole?
Let me break down the goodness of this casserole for you:
Egg Noodles: These are the backbone of the dish, offering a comforting, chewy texture that soaks up all those delightful flavors. Plus, they’re quick to cook—no boiling required in the slow cooker!
Tuna: I use a standard 12 oz can of tuna, drained. It’s not only a fantastic source of protein, but it gives the casserole that classic flavor we all love. I tend to lean towards the chunk white tuna in water for its mild taste.
Frozen Peas: They add a burst of sweetness and a lovely pop of color. No need to fuss with fresh; these are convenient and just as tasty!
Frozen Mixed Vegetables: A colorful mix of carrots, corn, and green beans, these add nutrition and texture. It’s like getting your servings of veggies without even trying!
Cream of Mushroom Soup: This is the secret sauce to this casserole! It creates a creamy, dreamy base that binds everything together.
Milk: Just a splash to loosen things up and make the casserole extra creamy.
Shredded Cheddar Cheese: Because, let’s be honest, what’s a casserole without cheese? It adds that gooey goodness and a rich flavor that elevates the dish.
Red Bell Pepper: Diced for a bit of crunch and sweetness. It also brings in a vibrant color that makes this dish visually appealing!
Breadcrumbs: These are sprinkled on top for a satisfying crunch that complements the creamy base perfectly.
Olive Oil, Garlic Powder, Onion Powder, Salt, and Pepper: All essential flavor enhancers that round out the dish beautifully.
Is Slow Cooker Tuna Casserole Good for You?
Absolutely! But like every dish, it’s about moderation.
Egg Noodles: They offer carbohydrates that give you energy, but if you’re watching your carbs, you might want to swap them out for whole grain options or even zucchini noodles.
Tuna: Packed with protein and omega-3 fatty acids, it can contribute to heart health. Just keep an eye on mercury levels if you’re eating seafood regularly.
Frozen Peas and Mixed Vegetables: These are fantastic sources of vitamins and minerals. Plus, they make life easier with zero prep time!
Cream of Mushroom Soup: It’s creamy and comforting, but it can be a bit high in sodium. If that’s a concern for you, look for low-sodium varieties or make your own!
While this casserole has its indulgent elements, it also includes nutritious ingredients, making it a balanced meal when served with a side salad.
Ingredients
This recipe serves about 6, perfect for the family or for leftovers.
– 2 cups egg noodles
– 1 can (12 oz) tuna, drained
– 1 cup frozen peas
– 1 cup frozen mixed vegetables (carrots, corn, green beans)
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup red bell pepper, diced
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
How to Make Slow Cooker Tuna Casserole?
Let’s get down to the nitty-gritty!
1. In a slow cooker, combine the egg noodles, drained tuna, frozen peas, frozen mixed vegetables, cream of mushroom soup, and milk. Stir well to ensure everything is married together.
2. Next, add in the shredded cheddar cheese, diced red bell pepper, garlic powder, onion powder, salt, and pepper. Mix everything until it’s evenly distributed—you’re going for a casserole love-fest here!
3. Drizzle olive oil over the top and give it a gentle stir to incorporate it all nicely.
4. Cover your slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours. You want those noodles tender and the mixture to be heated through.
5. About 30 minutes before you’re ready to serve, sprinkle the breadcrumbs over the casserole and cover again. This will let the breadcrumbs toast up a bit. Trust me, it’s worth the wait!
6. And there you have it! Once it’s cooked, serve it warm and get ready to enjoy your hearty slow cooker tuna casserole!
Baking Bliss: Tips and Variations
Here are a few of my favorite tips to customize your tuna casserole:
– Want extra vegetables? Toss in some diced zucchini or mushrooms. The more, the merrier!
– Craving spice? Add a dash of hot sauce or some crushed red pepper flakes for a bit of kick.
– Not a fan of tuna? You can absolutely substitute it with shredded chicken or even chickpeas for a vegetarian option.
– If you love a cheesy topping, consider mixing some extra cheddar with the breadcrumbs before sprinkling them on.
I can’t wait for you to try this Slow Cooker Tuna Casserole! It’s comfort food bliss that makes my heart (and stomach) happy. After you whip it up, be sure to share your experience. Was it a hit in your kitchen? Let me know! Happy cooking!
