Easy Slow Cooker Tuna Casserole Food

SLOW-COOKER TUNA NOODLE CASSEROLE

Steps:

• 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., 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. , 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.

ONE POT TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
• Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

CROCK POT TUNA CASSEROLE

Steps:

• Gather the ingredients.
• Use cooking spray to grease the bottom and sides of the slow cooker insert (a 4- to 5-quart crock pot).
• In a large bowl, combine cream of celery soup, chicken broth, milk, parsley, peas, and tuna.
• Fold in cooked noodles or pasta.
• Pour mixture into the prepared slow cooker.
• Top with buttered breadcrumbs. Cover and cook on low for 4 to 6 hours.

EASY SLOW COOKER TUNA CASSEROLE

Steps:

• Spray a slow cooker with nonstick spray to coat.
• Combine milk, condensed soup, and garlic in the slow cooker. Stir in tuna, Cheddar cheese, then mushrooms. Add macaroni, season with salt and pepper, and stir to mix.
• Cover and cook on Low until pasta is very soft, 5 to 6 hours.

ASPARAGUS TUNA NOODLE CASSEROLE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

CROCK POT TUNA NOODLE CASSEROLE

Steps:

• Follow pasta package directions to cook pasta.
• Drain pasta.
• Meanwhile, in a sprayed slow cooker combine soup with 1/4 cup water.
• Choose between the following two methods (steps 5 and 6 below) of assembling the casserole, with the first yielding the prettiest result but both working well.
• Pour cooked, drained pasta in slow cooker in the first layer; add onion for the next layer; add tuna for the third layer; and add thawed frozen peas for the top layer (1st method).
• In a large bowl, mix cooked, drained pasta and onion and tuna and peas and put into sprayed slow cooker (2nd method).
• Cover and cook on High 1 1/2 to 2 hours to heat through; and, if you like, add cheese during the last 1/2 hour of baking.