Crockpot Tuna Casserole

Crockpot tuna casserole is protein packed, creamy, delicious, and a total comfort food! 

Let’s make a casserole in the crockpot! You guys, this is one of the easiest recipes to make, but so delicious! It’s perfect for a weeknight meal so you can take it for lunch the next day. If you are a tuna eater but find it less desirable to eat, because you scarf it down the same way every time, this one’s for you! 

top shot of crockpot tuna casserole in a serving dish

I’m also going to show you how to make tuna noodle casserole in the Instant Pot as well. In case you didn’t know, most Instant Pots have a slow cooker function, so technically you could get rid of your old crock pot all together if you are running low on storage. 

Speaking of comfort food, just because it’s delicious doesn’t mean it can’t be healthy. A while back I made it my mission to find recipes like this, so I came up with 44 Healthy Comfort Food Recipes along with 14 BEST Ever Dairy Free Mac and Cheese Recipes

I must also admit that I’ve been a lazy cook lately, trying to use my Instant Pot and Slow Cooker as much as possible just because our days are so busy, and sometimes exhausting. So if you are feeling the same way mama, be sure to save 40 of The Best Slow Cooker Recipes for Lazy People for later. 


ingredients needed to make tuna casserole in the slow cooker

Healthy Crockpot Tuna Casserole Ingredients 

  • Egg noodles
  • Cream of mushroom soup
  • Chicken broth – you will need a little more if you are going to make it in the Instant Pot. Those amounts can be found in the recipe card. 
  • Onion
  • Canned mushrooms – swap these for fresh if desired
  • Italian seasoning
  • Canned tuna
  • Frozen peas
  • Salt and pepper
  • Shredded cheddar cheese
  • Optional: breadcrumbs
two bowls of healthy tuna casserole

How to Make Tuna Casserole in the Slow Cooker

Cook the noodles according to the instructions on the package. Drain well and leave them a little undercooked. 

Combine the mushroom soup and chicken broth in a large bowl until its creamy. 

broth and cream of mushroom soup in a mixing bowl

Stir in the diced onions, tuna, Italian seasoning, salt, and pepper. Then add the noodles and stir. 

ingredients in the instant pot for tuna noodle casserole

Cook on high for 1.5 to 2 hours or low for 3 to 4 hours, stirring occasionally if possible. 

When there’s about 15 minutes of cooking time left, fold in part of the cheese, then add the remaining cheese to the top and place the lid back on. 

tuna casserole in a white bowl next to cheese

Continue to cook until the cheese melts, top with breadcrumbs and serve! 

Instant Pot Instructions for Tuna Noodle Casserole

Place the uncooked noodles in the Instant Pot. Cover with tuna, onion, Italian seasoning, salt and pepper. 

Combine the broth and soup in a mixing bowl then pour on top. 

Instead of stirring, push the noodles down to submerge. 

Place the lid on and turn the valve to the sealing position. Cook for 1 minute on high pressure and allow it to release naturally for 9 minutes. 

Release the remaining steam and stir in the peas, mushrooms, and cheese. 

Top with breadcrumbs and serve! 

top shot of tuna casserole in a bowl next to peas

Storing Instructions 

Keep the leftover tuna casserole in an airtight container in the fridge for 3 days. I don’t recommend freezing this recipe, when thawing the texture tends to change and it’s a little soggy. 

More Healthy Crockpot Recipes To Try: 

top shot of crockpot tuna casserole in a serving dish

Crockpot Tuna Casserole

Crockpot tuna casserole is protein packed, creamy, delicious, and a total comfort food!
5 from 1 vote
Course Main Course
Cuisine American

Ingredients
  

  • 12 oz bag egg noodles uncooked
  • 10.5 oz can cream of mushroom soup
  • 2 cups chicken broth for crockpot 3.5 cups for instant pot
  • 1 cup onion diced
  • 8 oz sliced and drained canned mushrooms
  • 2 tbsp italian seasoning
  • 3 5 oz cans tuna
  • 1 ½ cups frozen peas
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup shredded cheddar cheese
  • Optional: ¼ cup breadcrumbs

Instructions
 

  • Cook the noodles according to package instructions, until just a little underdone. Drain well and set aside.
  • In a large bowl, mix the soup and 2 cups chicken broth until well blended and creamy. Stir in the well drained tuna, onions, italian seasoning, salt and pepper until well combined. Add the slightly undercooked noodles and toss gently to combine.
  • Cover and cook on LOW for 3 to 4 hours or on HIGH for 1-½ to 2 hours or until heated through, stirring occasionally if possible.
  • 15 minutes before the cook time ends, lift the lid, fold in ½ cup cheese, and stir all the contents together. Top with remaining cheese and cover until cheese melts.
  • Top with breadcrumbs and serve.

Instant Pot Instructions:

  • Add dry egg noodles to the Instant Pot.
  • Cover the noodles with tuna, diced onion, Italian seasoning, salt and pepper.
  • In a large mixing bowl, add 3.5 cups chicken broth and 1 can cream of mushroom. Stir until well combined. Pour mixture on top.
  • Do NOT stir the ingredients, instead, press down to submerge the noodles in the broth.
  • Secure the Instant Pot lid, close the valve seal, and cook on manual HIGH pressure for 1 minute followed by a 9-minute natural pressure release. Do not skip the natural pressure release as the noodles are still cooking.
  • Carefully turn the pressure valve to release any remaining steam and open the lid.
  • Stir in mushrooms, peas, and cheese.
  • Serve and top with breadcrumbs as desired.
Tried this recipe?Let us know how it was!

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