Ingredients
Scale
- 2 (5 ounce) cans tuna, drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 4 ounces egg noodles, uncooked
- Salt and black pepper to taste
- Optional: 1/2 cup crushed potato chips or breadcrumbs for topping
Instructions
- In a large mixing bowl, combine drained tuna, cream of mushroom soup, cream of chicken soup, milk, cheddar cheese, frozen peas, chopped celery, and onion. Mix well.
- Season the mixture with salt and black pepper according to your preference.
- Lightly grease the inside of your slow cooker with cooking spray.
- Pour the tuna mixture into the slow cooker.
- Stir in uncooked egg noodles until submerged in the liquid.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until noodles are tender.
- If desired, add crushed potato chips or breadcrumbs during the last 30 minutes for added crunch.
- Stir gently before serving hot.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 340
- Sugar: 4g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 50mg