Slow Cooker Tuna Noodle Casserole
4.63 from 16 votes

Slow Cooker Tuna Noodle Casserole

Slow Cooker Tuna Noodle Casserole, the classic recipe, made lighter and adapted for the crock pot was a success when I made it recently.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Servings: 4
Author: Simple Nourished Living


  • 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


  • 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.

Recipe 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, *6 WW Freestyle SmartPoints
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
Course: Main