It seems like nearly everyone has enjoyed a serving of good old-fashioned Tuna Noodle Casserole at some point in their life. Probably because it is inexpensive, easy to make, and completely satisfying. I know that I have made my fair share of this tasty casserole through the years.
Traditionally, tuna noodle casserole is baked in the oven, however, I recently ventured out and made a (gluten-free) Creamy Slow Cooker Tuna Noodle Casserole version. Let me show you how I made it.
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First, start by cooking your favorite pasta noodles just until they start to soften. Since this particular tuna noodle casserole is made in a slow cooker we certainly do not want to overcook the pasta.
Next, drain the pasta and place it right back into the pan it was cooked in.
Now stir in Alfredo sauce, thawed sweet peas, and shredded Cheddar-Jack cheese.
Note: For a gluten-free version be sure to use gluten-free Alfredo sauce.
Naturally, tuna is a key ingredient in Creamy Slow Cooker Tuna Noodle Casserole so go ahead and gently fold the tuna in.
The mixture is now ready to pour into a lightly greased slow cooker.
A topping is created by combining panko bread crumbs, Parmesan cheese, dried or fresh parsley, and garlic powder.
Note: for a gluten-free version be sure to use gluten-free gluten-free panko bread crumbs and Parmesan cheese.
Ready to cook!
Sprinkle the topping evenly over the tuna noodle casserole, cover, and turn the slow cooker on low for 3 hours.
My daughter and son-in-law are currently in the process of renovating a home. Because their new kitchen is under construction at this time, I took this Creamy Slow Cooker Tuna Noodle Casserole to them. Once I arrived I plugged the slow cooker into an outlet in their garage, turned it on, walked away, and went in and helped them work on the house. When lunchtime rolled around a few hours later, the tuna noodle casserole was bubbly hot and ready to eat.
This comforting tuna noodle casserole makes a delicious and easy meal. Perfect any day of the week.
- 16 ounces shell pasta (GF Option: use a gluten-free brand of pasta)
- 2 (15-ounces, each) jars creamy Alfredo sauce (GF Option: use a gluten-free brand of sauce)
- 1 (16-ounce) bag frozen sweet peas, thawed
- 1 cup shredded Cheddar-Jack cheese
- 17-ounces chunk tuna
- 1 cup panko bread crumbs (GF Option: use gluten-free panko crumbs)
- 1/2 cup Parmesan cheese (GF Option: use a gluten-free brand)
- 2 Tablespoons dried parsley
- 1/2 teaspoon garlic powder
- Cooking spray (GF Option: use a gluten-free brand)
- Spray a 7-quart slow cooker with cooking spray; set aside.
- In a large saucepan cook pasta just until pasta starts to soften. Drain; return pasta noodles to the saucepan. Stir in Alfredo sauce, thawed peas, and cheese. Fold in tuna. Pour mixture into the slow cooker.
- Combine panko crumbs, Parmesan cheese, parsley, and garlic powder in a small bowl. Sprinkle evenly over top of tuna noodle mixture.
- Cook on low for 3 hours.
- Serve hot.
- Place leftovers in an air-tight container; refrigerate.
What’s your favorite way to use tuna?
More great ideas: