1can(10.75 ounces) fat free cream of mushroom soup (I used Campbell's Healthy Request)
½cupevaporated skim milk
2cans(5 ounces each) tuna in water, drained well
½cupshredded reduced fat cheddar cheese
1tablespoonparsley
Salt and pepper to taste
1cupfrozen 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 1-½ 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.
Recipe Notes
Optional toppings: Sprinkle on top, just before serving, if desired:
Crushed potato chips, cornflake crumbs or cracker crumbsOptional 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
¼ cup chopped roasted red bell pepper
1 cup chopped cooked broccoli
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Tuna Noodle Casserole
Amount Per Serving (1 cup)
Calories 300Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Carbohydrates 31.2g10%
Fiber 3.5g14%
Protein 30.7g61%
* Percent Daily Values are based on a 2000 calorie diet.