Classic Tuna Casserole | Cheap and Easy Meal.
This classic tuna casserole is the ultimate comfort food—affordable, simple to make, and perfect for feeding a family or gathering. The combination of egg noodles, tinned tuna, and a creamy sauce creates a dish that's both filling and flavourful. Adapted for the slow cooker, this recipe allows you to prepare everything in the morning and come home to a ready-made dinner. It's a timeless favourite that proves you don't need expensive ingredients to create something truly delicious
Watch: Classic Tuna Casserole | Cheap and Easy Meal.
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Pasta & Protein
- 350 g Egg noodles, uncooked
Cook pasta separately until just al dente, then add to slow cooker
- 2 x 185g cans Tinned tuna in brine, drained and flaked
Ensure tuna is well-drained to avoid excess liquid
Sauce
- 1 x 295g can Condensed cream of mushroom soup
Or use fresh mushroom sauce as preferred
- 240 ml Whole milk
Add in final 30 minutes to prevent curdling
- 50 g Butter
Add in final 30 minutes
Vegetables & Seasoning
- 1 medium Onion, finely diced
Sauté lightly before adding to slow cooker for better flavour
- 1 tsp Salt
Adjust to taste
- ½ tsp Black pepper, freshly ground
Topping
- 100 g Breadcrumbs, panko or dried(optional)
Mix with melted butter and add as topping in final 30 minutes
Optional but recommended for texture
- 75 g Cheddar cheese, grated(optional)
Add in final 30 minutes
Optional; adds richness and flavour
Method
- 1
Cook the egg noodles in a large pot of salted boiling water until just al dente, then drain and set aside.
~10 minsTip: Do not fully cook the noodles as they will continue cooking in the slow cooker
- 2
Lightly sauté the diced onion in a small pan over medium heat for 2–3 minutes until softened. Season with salt and black pepper.
~5 minsTip: This step builds flavour before slow cooking
- 3
In the slow cooker, combine the cooked noodles, drained flaked tuna, cream of mushroom soup, and sautéed onion. Stir well to combine.
~5 mins - 4
Cover and cook on Low for 4 hours or High for 2 hours, stirring occasionally if possible.
~4 hrsTip: The casserole should be heated through and warmed evenly
- 5
In the final 30 minutes of cooking, add the milk and butter, stirring gently to combine. If using a breadcrumb topping, toss the breadcrumbs with melted butter and grated cheese (if using), then sprinkle over the top.
~30 minsTip: Milk is added late to prevent curdling in the slow cooker
- 6
Cover and cook for the final 30 minutes, or until the casserole is creamy and the topping (if used) is golden.
~30 minsTip: If your slow cooker allows, turn the setting to High for the final stage
- 7
Serve hot, garnished with fresh parsley if desired.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Fresh pasta will cook much faster and may become mushy in the slow cooker. Stick to dried egg noodles, cooking them al dente before adding to the slow cooker. Alternatively, you could add fresh pasta in the final 30 minutes instead of pre-cooking
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