Maggie’s Monday Meals

Maggie’s Monday Meals

Let’s get the Crock Pot out and start cooking!

 

Slow-Cooker Tuna Noodle Casserole

 

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium sweet pepper, chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups uncooked egg noodles (about 6 ounces)
  • 3 cans (5 ounces) light tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Monterey Jack cheese
  • 2 cups frozen peas, thawed
  • 2 cups crushed potato chips

 

Directions

  • In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  • Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
  • Shut off or remove insert from slow cooker, Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with potato chips.

**Special Notes on Recipe

  • Canned mushrooms also work in this recipe.
  • You can use frozen mixed peas and carrots for more veggie variety.