Retro Tuna and Noodle Casserole in the Slow Cooker

Name: Retro Tuna and Noodle Casserole in the Slow Cooker
Cook time: 4 min
Ingredients: 1 pound dried pasta; 1 (6-ounce) can of tuna; 2 cup homemade cream of mushroom soup (If you'd like to use canned cream of something soup, measure it out and add enough milk to achieve 4 cups of liquid.); 2 cup soy milk; 1/3 cup shredded Parmesan cheese (optional); 1 cup frozen peas (to add later); 1/2 cup crushed tortilla or potato chips (to add later, optional)

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Cook Time: 4 hours

Author : Stephanie O'Dea from A Year of Slow Cooking

Retro Tuna and Noodle Casserole in the Slow Cooker

Ingredients

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1 pound dried pasta1 (6-ounce) can of tuna2 cup homemade cream of mushroom soup (If you'd like to use canned cream of something soup, measure it out and add enough milk to achieve 4 cups of liquid.)2 cup soy milk1/3 cup shredded Parmesan cheese (optional)1 cup frozen peas (to add later)1/2 cup crushed tortilla or potato chips (to add later, optional)

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Instructions

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Step 1

Spray your slow cooker with cooking spray.

Step 2

Add the dry noodles into the crock, and mix in the soup, milk, cheese, and drained tuna.

Step 3

Cover and cook on low for 2 to 4 hours.

Step 4

Thirty minutes before serving time, stir in frozen peas, and make sure the crunchy pasta on top gets moved to the bottom of the crock. Top with chips, if desired.