Description
A creamy and comforting slow cooker tuna casserole that’s easy to prepare and perfect for a hearty family meal. Tender pasta, flaky tuna, and a cheesy mushroom sauce come together effortlessly in the slow cooker.
Ingredients
12 ounces elbow macaroni
2 cans (5 ounces each) tuna in water, drained and flaked
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded sharp cheddar cheese
1 cup frozen peas, thawed
1 cup sliced mushrooms
1/2 cup milk
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed buttery crackers (such as Ritz)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cream of mushroom soup, sour cream, milk, shredded cheddar cheese, thawed peas, sliced mushrooms, chopped onion, minced garlic, dried thyme, salt, and black pepper. Stir until well mixed.
Add the drained and flaked tuna to the mixture and gently fold to combine.
Add the cooked macaroni to the mixture and stir until everything is evenly incorporated.
Spray the inside of the slow cooker with non-stick cooking spray.
Transfer the tuna casserole mixture into the slow cooker and spread evenly.
Cover and cook on low for 3 to 3 1/2 hours, until the casserole is hot and bubbly and the mushrooms are tender.
About 15 minutes before serving, sprinkle the crushed buttery crackers evenly over the top of the casserole.
Cover again and cook for the remaining 15 minutes to allow the cracker topping to soften slightly.
Serve warm directly from the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes