1can(10.75 ounces) fat free cream of mushroom soup (I used Campbell's Healthy Request)
1/2cupevaporated skim milk
2cans(5 ounces each) tuna in water, drained well
1/2cupshredded reduced fat cheddar cheese
Salt and pepper to taste
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 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