Submitted by kerry Follent
Tuna Casserole
Serving: 6
Ingredients
- 420 gr can tuna in brine
- 2 1/2 cups small dried pasta spirals
- 1 can condensed chicken soup
- Sprinkle of garlic powder
- Pepper
- 1 grated carrot
- small onion finely chopped
- 1 1/2 cups frozen peas
- con kernals off 1 cob
- 150 gr cream cheese
- 300 ml cream
- 1/2 of the empty can of soup filled with water
Instructions
- Place all ingredients in slow cooker and mix,
- Cook on low for approx 5 hrs.
- Submitted Kerry follent
Tried this recipe?Scroll Down To Share What You Think
I swapped the cream for milk as I couldn’t be bothered leaving the house just for cream when I nearly broke my leg last week! This is a beautiful tuna casserole. Mine was done on high for 2.5 hours and has come out really creamy and saucy. Yum!
Simple and easy, goes down a treat, also pop this in the blender for my baby, she loves it..
I substituted pineapple for the peas and it was lovely, would definitely make again
easy, tasty, lots of kids friendly veg!
I use gluten free pasta so only put it in an hour before serving otherwise it’s mush!
My cooker is hot so 2 hours total cook time.
Thanks so much for your wonderful feedback Deb 🙂
This has become a regular in my household.
I use either cream of chicken or cream of mushroom soup (whichever is on hand in the pantry) and both work great!
It’s really economical and filling and no fuss to make and adaptable.
YUMMO
That’s so great to hear Deb! Thanks for taking the time to leave your feedback 🙂