(Weight Watchers Friendly Crock Pot Cooking Day 129)
I was craving comfort food yesterday, so made this slow cooker tuna noodle casserole for supper.
Both Rod and I are big fans of creamy casseroles, so this was a winner with us.
Served with a simple green salad, to which I added a chopped ripe pear, the combination of flavors and textures made for a satisfying meal.
These are the rather tired looking leftovers, that still tasted yummy when I reheated them for a quick and easy lunch…
I used the classic tuna noodle casserole recipe from my childhood, made a few substitutions to lighten it and adapted it for the slow cooker.
I’ll definitely make this slow cooker tuna noodle casserole again the next time a comfort food craving strikes.
- 2 cups no-yolk egg noodles
- 1 can (10.75 ounces) fat free cream of mushroom soup (I used Campbell’s Healthy Request)
- ½ cup evaporated skim milk
- 2 cans (5 ounces each) tuna in water, drained well
- ½ cup shredded reduced fat cheddar cheese
- 1 tablespoon parsley
- Salt and pepper to taste
- 1 cup frozen peas
- Paprika for garnish if desired
- 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.
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
Source: adapted from Back of the Box Gourmet
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*PointsPlus® for slow cooker tuna noodle casserole calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.