mom's crockpot tuna casserole
(3 ratings)
This is one of my favorite meals that my mom would set to cook in the Crockpot before we left for church Sunday morning. By the time we got back the house smelled so good and we couldn't wait to dive in! I've made a few of my own little adjustments, mostly just adding a few more veggies, but it is still just as yummy! Also if you aren't a fan of tuna, you can substitute with canned chicken or turkey.
(3 ratings)
prep time
10 Min
cook time
4 Hr
Ingredients For mom's crockpot tuna casserole
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4 cantuna packed in water, drained and flaked
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1 cancream of mushroom soup (family size)
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3/4 cmilk
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1celery stalk, chopped
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1 cansweet corn, drained
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1 cansweet peas, drained
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1 mdonion, chopped
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1 mdcarrot, diced
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1green bell pepper, chopped
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6-7button mushrooms, sliced
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1 tspcelery seeds
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1 tspgarlic powder
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1/2 Tbspparsley flakes
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salt and pepper to taste
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16 ozgarden rotini pasta, uncooked
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2 1/2 csharp cheddar cheese, grated
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1/2 ccrushed white tortilla chips (optional)
How To Make mom's crockpot tuna casserole
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1Drain and flake tuna. In a large mixing bowl, stir together all the ingredients except for the pasta, 1/2 cup of the cheese and the crushed tortilla chips.
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2Taste and add salt and pepper if necessary. Stir in uncooked pasta. Pour into a large crockpot, cover and cook on medium heat for 4-5 hours until the pasta is thoroughly cooked and casserole starts to firm.
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3Top with remaining cheese and crushed tortilla chips and replace cover. Cook until cheese on top is melted.
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4**NOTE** If mixture is still very thick before initial cooking, add another 1/2 cup milk or water. Just be careful that it doesn't become runny.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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