Saturday, November 8, 2008

Crockpot Tuna Casserole

I make this recipe differently every time. Sometimes it is simply the pasta that changes but other times it is the extra ingredients I might add. When I made this the other night, I added pearl onions. With anything in the crock pot, you can always mix and match at will just as long as your proportions even out or your sauce is enough to cover the bulk of the recipe. In this recipe you may choose 2 cans of the same type soup. You could also choose cream of mushroom soup if you like mushroom. Feel free to improvise - that's my favorite thing about cooking in crock pots! Regardless, here is my crock pot tuna casserole from the other night.

12 ounce can of tuna (you can add more if you want)
6 ounces egg noodles, cooked al dente first
1/2 cup to a cup pearl onions (if frozen like mine, thaw first)
1/2 cup to a cup green pepper
1/2 cup to a cup peas
1 can condensed cream of celery soup
1 can condensed cream of onion soup
1 can water
shakes of lemon pepper
shakes of celery salt
several dashes Worcestershire

  1. Combine all ingredients in crock pot.
  2. Stir to combine.
  3. Cook on low 4 to 6 hours, or in a pinch on high for 2 to 3. If you cook on high please be around to check for scorching on the edges, and stir or reduce heat to low if necessary.

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