I’ll admit that I never liked tuna, or anything that tuna was in (like tuna casserole) until I got married. My family, hubby especially, really loves it. Go figure. So I learned how to make it for that reason. Over the years, though, I’ve come to appreciate it. I like the taste, it’s relatively healthy, and it’s cheap.
One thing I didn’t like, though, was the way it was made, especially in summer. You have to precook the noodles, then heat up the oven to 400-some degrees, and I found that all really odd considering how easy it is supposed to be to cook with tuna. So I experimented with some crockpot recipes on those days when I didn’t want to run the oven, or when I was pressed for time. I like recipes that allow me to use the crockpot for everything, where I don’t need to make rice or noodles separately.
So here’s what I came up with:
Crockpot Tuna Casserole
- 3 cans tuna (drained)
- 1 can chicken broth
- 1/2 cup water
- 2 cans cream of mushroom soup
- 8 oz uncooked noodles
- 1 cup frozen peas
Take the tuna, broth, water, and cream of mushroom soups, and cook on high for 2 to 2 1/2 hours. Add 8 oz of uncooked noodles and 1 cup peas. Cook on high for an additional 1/2 hour. Viola! An easy meal that is cheap and quick to cook. You can add potato chips or whatever to the top when you’re done. I love that I don’t need to heat up the oven for this, or precook the noodles. If you’re family likes tuna casserole, give it a try.