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Craving classic comfort food without all the extra calories and Points? This slow cooker tuna noodle casserole delivers all the creamy, cozy goodness you remember—made a little lighter and easier.
It’s one of those nostalgic recipes that never really goes out of style. With a few smart swaps and the help of your slow cooker, you can enjoy a warm, satisfying casserole with minimal effort and a healthier twist.
Perfect for busy days, this set-it-and-forget-it meal is hearty, family-friendly, and great for leftovers.
Ingredients & Substitutions
- No-yolk egg noodles – A lighter pasta option. You can substitute whole wheat noodles, regular egg noodles, or short pasta like fusilli or rotini.
- Fat-free cream of mushroom soup – Keeps things creamy with fewer calories. Cream of celery or cream of chicken soup also works well.
- Evaporated skim milk – Adds richness without excess fat. You can substitute low-fat milk or unsweetened evaporated milk.
- Canned tuna in water, drained well – A lean, protein-packed staple. Use chunk light or albacore, or substitute canned salmon if preferred.
- Reduced-fat cheddar cheese, shredded – Adds classic cheesy flavor. Swap with mozzarella, Colby Jack, or your favorite reduced-fat cheese.
- Parsley – Adds a fresh, herby note. Fresh or dried both work.
- Salt and pepper – Adjust to taste.
- Frozen peas – A classic addition for color and sweetness. You can substitute mixed vegetables, corn, chopped broccoli, or spinach.
- Paprika (optional) – For a simple finishing touch and color.
Calories and WW Points
According to my calculations, each generous 1-cup serving has 300 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
How to Make Slow Cooker Tuna Noodle Casserole
Step 1: Prep the slow cooker. Lightly coat with nonstick cooking spray.
Step 2: Cook the noodles. Cook according to package directions until just slightly underdone. Drain well.
Step 3: Make the sauce. In a large bowl, stir together the soup and milk until smooth. Add tuna, cheese, parsley, salt, and pepper and mix well.
Step 4: Combine. Add the cooked noodles and gently toss to coat.
Step 5: Slow cook. Transfer mixture to the slow cooker. Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until heated through. Stir occasionally if possible.
Step 6: Add vegetables. About 20 minutes before serving, stir in the peas and continue cooking on LOW.
Step 7: Finish and serve. Sprinkle with paprika, if desired, and serve warm.
Recipe Notes & Tips
- Slightly undercooking the pasta at the start helps prevent it from becoming too soft during slow cooking.
- This recipe is very forgiving—perfect for using what you have on hand.
- Great for meal prep—leftovers reheat well.
Optional Toppings
Sprinkle on just before serving for extra crunch (adjust Points accordingly):
- Cracker crumbs
- Crushed potato chips
- Cornflake crumbs
Easy Variations
- Change the pasta: Use fusilli, rotini, or penne
- Switch the soup: Try cream of celery or chicken
- Add veggies: Mushrooms, broccoli, spinach, or roasted red peppers
- Boost protein: Add extra tuna or mix in cooked chicken
Serving Suggestions
Serve with a simple green salad or steamed vegetables for a balanced, satisfying meal.
If you’ve made this Crock Pot Tuna Noodle Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Tuna Noodle Casserole
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
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) You could bulk this up with the addition of a wide variety of vegetables—sliced mushrooms, corn, mixed vegetables, chopped broccoli, spinach, etc. 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. I will definitely make this tuna casserole again the next time a comfort food craving strikes. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Back of the Box Gourmet (affiliate link) by Michael McLaughlin
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I would like to try this. How many Smart Points would this be per serving
Is the 2 cups of noodles dry or cooked?
Hi Shawna, uncooked. – Martha
Just wondering if you could double the recipe and how it would change the cooking time?
Hi Kelly,
I think it would be fine to double the recipe. My 4-Quart oval slow cooker was less than half full so there should be plenty of room. I think cooking time will depend a lot on your specific slow cooker. My casserole was very warm after 3 hours on LOW, so I think a double recipe in my cooker would be plenty warm within 4 hours. But every cooker is different. You are really just warming it, because all the ingredients are already cooked!
Can’t wait to try this one. It brings back good childhood memories.
For me to Theresa! I think it’s hard to beat the yummy flavors of childhood 🙂