Tuna Noodle Casserole - Food Wishes
by Food Wishes
Tuna noodle casserole is the king of comfort food—simple, satisfying, and beloved for good reason. This classic dish combines tender noodles, flaked tuna, and a creamy sauce into one complete meal. Traditionally baked, we've adapted it for the slow cooker so you can have this nostalgic favourite ready with just a bit of preparation. It's perfect for busy weeknights when you want home-cooked food without the hassle
Watch: Tuna Noodle Casserole - Food Wishes
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
Main
- 340 g egg noodles, cooked until just al dente
Cook slightly under the package instructions to prevent mushiness in the slow cooker
- 400 g tinned tuna in water, drained
Two standard 200g tins
Sauce
- 300 g condensed cream of mushroom soup
Or cream of celery if preferred
- 120 ml whole milk
Reduced quantity for slow cooker to prevent watery result
Seasoning
- ½ tsp salt
Adjust to taste; tinned tuna may be salty
- ¼ tsp ground black pepper
Topping
- 100 g mature cheddar cheese, grated
Add in the final 30 minutes of cooking
Or other hard cheese of your choice
- 50 g panko breadcrumbs(optional)
Add in the final 30 minutes, or sprinkle on top after transferring to baking tray
Optional but adds pleasant texture and colour
- 15 g fresh parsley, chopped, finely chopped(optional)
Add just before serving
For garnish and fresh flavour
Method
- 1
Bring a large pot of salted water to the boil and cook the egg noodles until just al dente (slightly under the package instructions). Drain well and set aside.
~10 minsTip: Do not overcook; the noodles will soften further in the slow cooker
- 2
In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Season with salt and black pepper.
~5 mins - 3
In your slow cooker, combine the cooked noodles, drained tuna, and soup mixture. Stir gently to combine, ensuring the noodles are evenly coated.
~3 minsTip: Do not overmix; you want to keep some texture in the tuna
- 4
Cover and cook on Low for 4 hours or High for 2.5 hours, until the mixture is hot and bubbling gently at the edges.
~4 hrsTip: The exact time depends on your slow cooker; start checking at 2 hours on High
- 5
In the final 30 minutes of cooking, stir in the grated cheddar cheese and panko breadcrumbs (if using). Stir well to combine.
~1 minTip: Adding these at the end preserves the melting quality of the cheese and crunch of the breadcrumbs
- 6
Once heated through and the cheese is melted, taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
~5 minsTip: This dish is best served immediately whilst warm and creamy
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use 400g of flaked fresh cooked tuna. However, tinned tuna is traditional in this comfort food classic and offers excellent convenience and reliability. If using fresh, add it only in the final 30 minutes to prevent it becoming tough
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