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.
Servings: 4
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
Serving size: 1 cup
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 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:
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 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
Serving: 1cup | Calories: 300kcal | Carbohydrates: 31.2g | Protein: 30.7g | Fat: 5.3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 317mg | Potassium: 407mg | Fiber: 3.5g | Sugar: 6g | Vitamin A: 577IU | Vitamin C: 16mg | Calcium: 184mg | Iron: 3mg