October 20, 2015
4 hrs 15 mins
1 Onion (chopped)
2 Clove Garlic (crushed)
60g Corn Kernels
1 Carrot (Grated)
1 Zucchini (Grated)
70g Broccoli Florets (Roughly chopped)
4 & 1/2 cups of milk
1/2 Cup Plain Flour
1 Tabs Vegetable Stock Concentrate (approx 30g)
70g Cheese (Grated)
425g Tuna (Drained)
350g Pasta (Dry)
1Combine flour and milk. (Just in a bowl is fine)
2Add all ingredients (minus tuna and cheese) into the slow cooker and combine well (including milk mix).
3Cook on low for 3 hrs, stirring regularly (adding tuna after 2 hrs).
4After 3 hrs cover with cheese and continue to cook for the final hour.
6[Cooked in my 5.5L Contempo SC which cooks at a higher heat. Times may vary]
Submitted by Denise Roberts
September 5, 2019
This did not work out well for me at all. Very bland and mushy, I couldn’t eat it 🙁
May 21, 2019
Absolute perfect for a teenage son for lunches over weekend and when in from school starving. I added more veg than suggested and it was a complete meal for him. Thank you
September 16, 2018
So easy and yummy, will definately make again, maybe 1/2 quantities as we are going to have left overs for days
June 17, 2018
Very nice recipe made tonight!
My partner and daughter even went back for seconds! With lots of leftovers.
5 stars from us!
August 7, 2016
My husband loved this tuna pasta bake and rated it 5 stars!
I made few small changes, added frozen peas for extra veg and used a 500 gram packet of pasta so also added extra milk and butter. Glad that I did use extra pasta so that we have left overs.
I felt it needed a bit of extra flavor so added some chicken salt as well.
May 7, 2016
Absolute hit with everyone! Was very yummy and filling! Not hard to make at all.. thought pasta may dry out adding it from the start but it didn’t!
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