|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|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. It's easy to throw together and offers lots of variation with substitutes you might have in the pantry.
- 2 (10.5-ounce) cans cream of celery soup
- 1/3 cup chicken broth
- 2/3 cup milk
- 2 tablespoons dried parsley flakes
- 1 (10-ounce) package frozen peas (thawed)
- 2 (7-ounces) cans tuna (drained)
- 10 ounces medium egg noodles (or pasta; cooked until just tender)
- 3 tablespoons buttered bread crumbs
Gather the ingredients.
Use nonstick cooking spray to grease the bottom and sides of the slow cooker insert (a 4- to 5-quart crock pot).
In a large bowl, combine the cream of celery soup, chicken broth, milk, parsley, peas, and tuna.
Fold in the cooked noodles or pasta.
Pour the mixture into the prepared slow cooker.
Top with buttered bread crumbs. Cover and cook on low for 4 to 6 hours.
- Switch to canned chicken, turkey, or salmon or use leftover rotisserie chicken instead of tuna.
- Substitute cream of mushroom or chicken soup for the cream of celery. Consider adding some chopped celery to the mix.
- Instead of buttered bread crumbs, use potato chip crumbs.