Slow Cooker Tuna Noodle Casserole

By CarolineNGa

Ingredients

• 2 cups no-yolk egg noodles
• 1 can (10.75 ounces) fat free cream of mushroom soup (I used Campbell’s Healthy Request)
• 1/2 cup evaporated skim milk
• 2 cans (5 ounces each) tuna in water, drained well
• 1/2 cup shredded reduced fat cheddar cheese
• 1 tablespoon parsley
• Salt and pepper to taste
• 1 cup frozen peas
• Paprika for garnish if desired

Details

Servings 4
Preparation time 10mins
Cooking time 190mins
Adapted from simple-nourished-living.com

Preparation

Step 1

Ideal Slow Cooker Size: 4 Quart

Grease your slow cooker with nonstick cooking spray.

Cook the noodles according to package instructions, until just a little underdone. Drain well and set aside.

In a large bowl, mix the soup and milk until well blended and creamy. Stir in the well drained tuna, cheese, parsley and salt and pepper until well combined. Add the noodles and toss gently to combine.

Scrape the mixture evenly into your slow cooker.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 1-1/2 to 2 hours or until heated through, stirring occasionally if possible.

Twenty minutes before the end of cooking time, stir in the peas and reduce heat to LOW.

Sprinkle with a little paprika, if desired, before serving.

Martha’s Notes

Nutrition Estimates Per Serving: (1 cup): 300 calories, 5.3 g fat, 31.2 g carbs, 3.5 g fiber, 30.7 g protein and *7 Points Plus
Optional toppings: Sprinkle on top, just before serving, if desired:
Crushed potato chips, cornflake crumbs or cracker crumbs

Optional additions and variations:
Use short curly fusilli pasta instead of noodles
Cream of celery soup in place of cream of mushroom
6 ounces sliced and drained canned mushrooms or cooked mushrooms
1/4 cup chopped roasted red bell pepper
1 cup chopped cooked broccoli