Looking for a simple, hearty, and protein-packed meal that delivers big on flavor? Crockpot tuna casserole is a timeless comfort food that will have your family asking for seconds. It’s creamy, cheesy, and loaded with tender egg noodles, flavorful tuna, and a touch of veggies for a balanced meal. Perfect for a busy weeknight dinner or a lazy Sunday meal prep!

Overview of Recipe Content

This Crockpot tuna casserole is the epitome of easy cooking. By letting the slow cooker do most of the work, you can enjoy a hands-off approach to dinner. The dish is rich with creamy mushroom sauce, tender noodles, and savory tuna. The addition of frozen peas and melted cheddar cheese adds a pop of color and extra flavor to every bite. Plus, the optional breadcrumb topping gives it just the right amount of crunch.

The aroma of Italian seasoning blending with the creaminess of mushroom soup makes the kitchen smell irresistible. As the casserole cooks, the noodles soak up the flavors of the sauce, creating a harmonious dish that’s as satisfying as it is nostalgic.

Recipe Story

Tuna casserole always takes me back to my childhood. My grandmother had a knack for whipping up hearty meals that brought the whole family together. Her tuna casserole, made with her old-school slow cooker, was one of her signature dishes. The creamy texture, cheesy goodness, and perfectly cooked noodles always felt like a warm hug on a plate.

I’ve adapted her recipe to modern times, using the Crockpot and a few shortcuts without sacrificing flavor. Every time I make it, I’m reminded of those cozy evenings, gathered around the table with loved ones.

Ingredients List

🟢 For the Casserole

12 oz bag of egg noodles (uncooked)
10.5 oz can of cream of mushroom soup
2 cups chicken broth (use 3.5 cups for Instant Pot instructions)

1 cup onion, diced
8 oz canned mushrooms, sliced and drained
2 tbsp Italian seasoning

3 cans of tuna (5 oz each), drained
1 ½ cups frozen peas
½ tsp salt

½ tsp pepper
1 cup shredded cheddar cheese

🟢 Optional Topping

¼ cup breadcrumbs

Necessary Tools for Preparation

Crockpot or slow cooker (for the traditional recipe)
Instant Pot (if using the alternate cooking method)

Large mixing bowl
Medium saucepan (to pre-cook noodles)
Wooden spoon or spatula

Can opener
Measuring cups and spoons

Possible Ingredient Additions and Substitutions

This recipe is incredibly versatile! Here are some ideas to tweak it to your liking:

Add-ins: Try adding diced bell peppers or shredded carrots for extra veggies.
Substitutions: Swap out the cream of mushroom soup for cream of celery or cream of chicken for a slightly different flavor.
Cheese: Experiment with different cheeses like mozzarella, Parmesan, or a blend for a unique twist.

Breadcrumb topping: For extra crunch, toast breadcrumbs with a bit of butter and sprinkle on top just before serving.
Protein swap: Not a fan of tuna? Shredded chicken or canned salmon works beautifully in this dish too.

Step-by-Step Instructions

🔵 1. Pre-cook the noodles

Cook the egg noodles according to package instructions, stopping when they’re slightly undercooked. Drain well and set aside.

🔵 2. Prepare the sauce

In a large mixing bowl, combine the cream of mushroom soup and 2 cups of chicken broth until smooth and creamy. Stir in the drained tuna, diced onions, Italian seasoning, salt, and pepper until well blended.

🔵 3. Assemble the casserole

Gently fold in the partially cooked noodles and canned mushrooms. Toss everything until well coated with the sauce.

🔵 4. Cook in the Crockpot

Transfer the mixture to your Crockpot. Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, stirring occasionally if possible.

🔵 5. Add the cheese

About 15 minutes before the cook time ends, lift the lid and gently fold in ½ cup of shredded cheese. Stir everything to combine. Sprinkle the remaining cheese on top, cover, and let it melt.

🔵 6. Finish and serve

For a crispy breadcrumb topping, sprinkle breadcrumbs over the casserole just before serving. Serve warm and enjoy!

Instant Pot Instructions:
🔵 1. Layer ingredients in the Instant Pot: Place uncooked noodles, drained tuna, diced onion, Italian seasoning, salt, and pepper into the Instant Pot.
🔵 2. Add liquid: In a mixing bowl, combine 3.5 cups of chicken broth and 1 can of cream of mushroom soup. Pour this mixture over the noodles.
🔵 3. Cook under pressure: Close the lid, set the valve to seal, and cook on manual HIGH pressure for 1 minute. Let it naturally release pressure for 9 minutes before opening.
🔵 4. Add finishing touches: Stir in the mushrooms, peas, and shredded cheese. Serve with breadcrumbs if desired.

Now that you’ve got the steps, let me know when you’re ready for part two, where we’ll dive into serving suggestions, tips for storage, and troubleshooting common issues!

Suggestions on What to Serve with Crockpot Tuna Casserole

While this casserole is a complete meal on its own, you can elevate the experience with a few side dishes or accompaniments:

Fresh Salad: A crisp green salad with a light vinaigrette pairs beautifully with the rich and creamy casserole. Try a mix of arugula, spinach, and shaved fennel for a refreshing contrast.

Garlic Bread: Warm, buttery garlic bread is perfect for scooping up every bit of creamy sauce.
Steamed Vegetables: Broccoli, green beans, or asparagus add a fresh and vibrant touch to the meal.
Soup Starter: Start with a light broth-based soup, like minestrone or vegetable, to complement the richness of the casserole.

Storage and Reheating Tips

This dish stores wonderfully, making it ideal for meal prep or leftovers.

Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Portion into freezer-safe containers and freeze for up to 3 months. For best results, freeze before adding breadcrumbs.

Reheating: Reheat in the microwave in 30-second intervals, stirring each time, until warm. Alternatively, place in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for about 20 minutes.

Expert Tips for Success

Undercook the noodles: This ensures they won’t turn mushy during the slow cooking process.
Drain thoroughly: Be sure to drain both the tuna and mushrooms well to prevent excess liquid from thinning the sauce.

Stir occasionally: If you’re around while the casserole cooks, give it a gentle stir to ensure even cooking.
Customize toppings: For added flair, sprinkle Parmesan cheese or chopped fresh parsley on top just before serving.

Common Questions Answered

1. Can I use fresh mushrooms instead of canned?
Absolutely! Sauté fresh mushrooms with a little butter and add them to the mix for a fresher taste.

2. Is there a dairy-free option?
Yes! Use a dairy-free cream of mushroom soup and a plant-based cheese alternative.

3. Can I make this casserole ahead of time?
Definitely. Assemble the casserole the night before, cover it tightly, and refrigerate. Cook it in the Crockpot the next day.

4. What can I use instead of egg noodles?
Try rotini, penne, or even gluten-free pasta if you’re looking for an alternative. Adjust the cooking time as needed.

Why You’ll Love This Recipe

Crockpot tuna casserole is the ultimate comfort food, offering a delicious balance of creamy, cheesy, and savory flavors. It’s budget-friendly, kid-approved, and customizable to suit your preferences. Plus, it’s easy to make with pantry staples, making it a go-to recipe for busy families or anyone craving a nostalgic meal.

If you try this recipe, let me know how it turned out! Drop a comment below, rate it, or share your own creative tweaks. I’d love to hear from you!