We tweaked this family-friendly classic to work for the slow cooker tuna noodle casserole. Try Now…!!!
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Slow-Cooker Tuna Noodle Casserole
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
High levels of omega-3 fatty acids
DIFFICULTY
Easy
TIME
25 miniute minutes
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Method
1.
In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
2.
Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
3.
Shopping List
Ingredients
1.
1/4 cup butter, cubed
2.
1/2 pound sliced fresh mushrooms
3.
1 medium onion, chopped
4.
1 medium sweet pepper, chopped
5.
1 teaspoon salt, divided
6.
1 teaspoon pepper, divided
7.
2 garlic cloves, minced
8.
1/4 cup all-purpose flour
9.
2 cups reduced-sodium chicken broth
10.
2 cups half-and-half cream
11.
4 cups uncooked egg noodles (about 6 ounces)
12.
3 (5 ounces each) light tuna in water, drained
13.
2 tablespoons lemon juice
14.
2 cups shredded cheese
15.
2 cups frozen peas, thawed
16.
2 cups crushed potato chips
