Crockpot Tuna Casserole
A creamy and comforting tuna casserole made effortlessly in the crockpot. Perfect for a hearty weeknight meal with tender noodles, flaky tuna, and a cheesy mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 1x
Ingredients
8 ounces egg noodles
2 cans (5 ounces each) tuna packed in water, drained and flaked
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup frozen peas, thawed
1/2 cup milk
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed buttery crackers (such as Ritz)
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, salt, and black pepper. Stir until smooth.
Add the drained tuna, chopped onion, sliced mushrooms, thawed peas, and shredded cheddar cheese to the bowl. Mix gently to combine.
Add the cooked egg noodles to the mixture and fold together until evenly coated.
Spray the inside of the crockpot with non-stick cooking spray.
Transfer the tuna noodle mixture into the crockpot and spread evenly.
Sprinkle the grated Parmesan cheese evenly over the top.
Cover and cook on low for 3 to 3 1/2 hours, until the casserole is heated through and bubbly.
About 15 minutes before serving, sprinkle the crushed buttery crackers evenly over the casserole. Cover and continue cooking for the remaining time to allow the topping to soften slightly.
Once done, turn off the crockpot and let the casserole sit covered for 5 minutes before serving.