Slow Cooker Tuna Casserole

side view of tuna casserole on blue plate

Try this easy, one-dish slow cooker tuna casserole that is full of flavor in a rich, creamy combo of egg noodles, veggies, and tuna. With an extra tasty topping of crushed potato chips, you are sure to find a new favorite or a reason to revisit a timeless classic.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3 20

Total Time 3 30

Servings

Calories 478kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

2 - 5 oz cans albacore tuna
1 cup chicken broth
1 cup half and half
1 cup frozen peas and carrots
2 teaspoons herb and garlic seasoning
½ teaspoon salt
2 tablespoons flour mixed with an equal amount of water to make a slurry
2 tablespoons butter
¼ cup freshly grated parmesan cheese
6 oz egg noodles
4 oz potato chips crushed

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Instructions

Drain tuna and add to slow cooker
Add remaining ingredients except chips to slow cooker and stir to combine
Cover and cook on low for 2-3 hours
Stir occasionally to ensure noodles cook evenly
As soon as noodles are cooked, add crushed chips to the top
Vent the lid and turn on high for 15-20 minutes to heat through all ingredients

Notes

Store in the fridge for up to 3 days in an airtight container. You can freeze this casserole, but leave the crushed potato chip topping off of the dish. Keep in mind that the noodles will soften and change texture after being frozen.
Microwave in short increments or reheat in the oven until warmed through. If removing from the freezer, be sure to allow time to defrost in the refrigerator before reheating.

Nutrition