Tuesday, March 1, 2011

Slow Cooker Tuna Noodle Casserole


I am a little hesitant to try new slow cooker recipes with pasta in them as they can sometimes turn into goopy messes. But the lure of my slow cooker usually pulls me in, as it did with this recipe.

Tuna Noodle Casserole hasn't been made in my house in a long time because my go-to recipes use a "cream of" soup, so I enjoyed making the white sauce from scratch.

I have started making a list of meals for Lent instead of cheese pizza, and along with Salmon Cakes and Pan Fried Tilipia, this would make an easy meatless meal to put together.

The verdict?
The cooking time on this was right and the consistency was perfect: not too goopy, but still combined well enough to be total comfort food.

I used french fried onions as my topping, as they were leftovers from the Super Bowl (thanks Beth!) and that was a bonus to me! I don't think I would buy them specifically to top this casserole, but it was fun treat. The topping doesn't get too crunchy as the crockpot keeps all moisture inside.

Although the leftovers were still good the next day, I preferred them the first night, straight out of the crockpot.

I'm sharing this at Frugal Upstate's Frugal Food Series: Tuna.

Slow Cooker Tuna Noodle Casserole

Ingredients

2 tablespoons unsalted butter
1 cup chopped onion
8 ounces fresh mushrooms, sliced
2 tablespoons flour
1 cup chicken broth (I used homemade)
1 - 13 oz can evaporated milk
6 ounces cream cheese
5 ounce can tuna, drained well and flaked
1 heaping cup frozen peas
salt and black pepper
8 ounces uncooked penne
1/2 to 1 cup of your family's favorite topping: cornflakes, potato chips, or french fried onions

Slow Cooker Tuna


Instructions

In a medium size skillet over medium heat, melt the butter, then cook the onions and mushrooms until softened, about 5 minutes. Sprinkle with flour and cook for 30 seconds. Add the broth and milk. Bring to a boil, stirring to avoid clumping, until thickened into a thin white sauce. Add the cheese and stir until melted. Add the tuna and peas and stir to combine. Season lightly with salt and pepper.

Meanwhile, cook the penne in boiling water for half of the time suggested on the box. You want the pasta undercooked. Drain and add to the tuna sauce and stir to coat evenly.
Use a medium round slow cooker and coat the slow cooker with nonstick cooking spray. Pour the pasta mixture into the cooker, and cover with the topping. Cover and cook on High until hot and bubbly, 1 1/2 to 2 hours, or on Low for 4 hours. Serve immediately.


Cooking time (duration): 25
Number of servings (yield): 4
Meal type: dinner
My rating: 4 stars: ★★★★☆ 1 review(s)


Creatively Domestic

Simple Cooking | Easy Cooking