Crock Pot Tuna Casserole Recipes

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.

KETO TUNA CASSEROLE

Steps:

• Preheat your oven to 400 degrees F.
• Mix together the tuna, mayonnaise, mustard, 1/4 cup cheese, onion, salt, pepper, and cayenne.
• Transfer the mixture to a small, 1-quart casserole dish. Sprinkle the remaining 1/4 cup shredded cheese on top.
• Bake until hot, about 15 minutes.
• Sprinkle with parsley and serve immediately, with cut-up veggies and/or pork rinds for scooping out.

CROCK POT TUNA CASSEROLE

Steps:

• Cook egg noodles until just under al dente.
• In a very large bowl, toss together ingredients except for 1 cup of shredded cheese and breadcrumbs. Taste for seasonings, adjust with salt and pepper.
• Grease the inside of a large slow cooker, add mixed ingredients. Top with remaining shredded cheese and breadcrumbs.
• Cover and bake on high for two hours or low for 4-6 hours.

CROCK POT TUNA CASSEROLE

Steps:

• Combine all ingredients, except 1 1/2 cup potato chips, in slow cooker and stir well.
• Top mixture with remaining 1 1/2 cup potato chips.
• Cover and cook on Low 5 to 8 hours.

CREAMY TUNA CROCK POT CASSEROLE

Steps:

• In a 3.5 quart or larger crock pot, add tuna, soups, celery, garlic, green pepper, mushrooms, and black pepper, and mix.
• Cook, covered, for 5-6 hours on low.
• Add cheese and mix.
• Continue cooking, covered, for 20 more minutes, or until cheese is melted.
• Cook fettuccine according to box directions; drain.
• Serve tuna casserole over hot fettuccine.

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.

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.

HEALTHY SLOW COOKER TUNA CASSEROLE

Steps:

• Add all ingredients except cheese to a slow cooker and stir together.
• Place lid on crockpot and cook on high for 1 1/2 hours. Add your noodles during the last 30 minutes of cook time.
• Serve and top with cheese if you'd like!

MOM'S CROCKPOT TUNA CASSEROLE

Steps:

• 1. Drain and flake tuna. In a large mixing bowl, stir together all the ingredients except for the pasta, 1/2 cup of the cheese and the crushed tortilla chips.
• 2. Taste and add salt and pepper if necessary. Stir in uncooked pasta. Pour into a large crockpot, cover and cook on medium heat for 4-5 hours until the pasta is thoroughly cooked and casserole starts to firm.
• 3. Top with remaining cheese and crushed tortilla chips and replace cover. Cook until cheese on top is melted.
• 4. **NOTE** If mixture is still very thick before initial cooking, add another 1/2 cup milk or water. Just be careful that it doesn't become runny.