|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tuna casserole is a classic comfort food dish. It's also excellent for feeding a family on a budget, making use of pantry items you can stock up on at the warehouse store or when they are on sale at the supermarket.
For this recipe, grab canned tuna and cream of celery soup from your pantry and frozen peas from your freezer. You'll need time to cook the egg noodles before adding them to the slow cooker. You can substitute canned chicken, turkey, or salmon or use leftover rotisserie chicken instead of tuna. You could also substitute cream of mushroom soup or cream of chicken soup if that's what's in your pantry, although then you might want to add some chopped celery to the mix.
- 2 cans cream of celery soup
- 1/3 cup chicken broth
- 2/3 cup milk
- 2 tablespoons dried parsley flakes
- 1 package (10 ounces) frozen peas (thawed)
- 2 (7 ounces each) cans tuna (drained)
- 10 ounces medium egg noodles or pasta (cooked until just tender)
- 3 tablespoons buttered bread crumbs or potato chip crumbs
Gather the ingredients.
Grease bottom and sides of the slow cooker insert (a 4 to 5-quart crock pot).
In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles or pasta.
Pour the mixture into the prepared slow cooker. Top with buttered bread crumbs or potato chip crumbs.
Cover and cook on low for 4 to 6 hours.
Serve hot and enjoy!