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TEST KITCHEN APPROVED

Slow-Cooker Tuna Noodle Casserole

Name: Slow-Cooker Tuna Noodle Casserole
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 10 servings
Ingredients: 1/4 cup butter, cubed; 1/2 pound sliced fresh mushrooms; 1 medium onion, chopped; 1 medium sweet pepper, chopped; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups reduced-sodium chicken broth; 2 cups half-and-half cream; 4 cups uncooked egg noodles (about 6 ounces); 3 cans (5 ounces each) light tuna in water, drained; 2 tablespoons lemon juice; 2 cups shredded Monterey Jack cheese; 2 cups frozen peas, thawed; 2 cups crushed potato chips

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 25 min. Cook: 4 hours + standing

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 29, 2023

We tweaked this family-friendly classic to work for the slow cooker. It's easy, wholesome and totally homemade!—Taste of Home Test Kitchen

Test Kitchen tips

Canned mushrooms also work in this recipe.

You can use frozen mixed peas and carrots for more veggie variety.

TEST KITCHEN APPROVED

Slow-Cooker Tuna Noodle Casserole

3 Reviews Add your review

Yield:10 servings

Prep:25 min

Cook:4 hours

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Ingredients

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium sweet pepper, chopped
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups uncooked egg noodles (about 6 ounces)
3 cans (5 ounces each) light tuna in water, drained
2 tablespoons lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas, thawed
2 cups crushed potato chips

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Directions

1
In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

2
Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
3
Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with potato chips.