Fortunately for me, two things happened as I got older that gave me a new appreciation for tuna noodle casserole: 1) I found a recipe for a much creamier tuna noodle casserole than I grew up eating and 2) I discovered chicken worked equally as well in the recipe. Many traditional recipes for tuna noodle casserole call for a crunchy topping (usually made of potato chips), but you'll notice my recipe does not have a crunchy topping. You can certainly add one, if you like. Many cooks also like to add peas to the casserole; I prefer mushrooms. Almost any vegetable can be used in tuna noodle casserole. It's a very versatile dish. The recipe I'm sharing with you this week can be made in a slow cooker or the oven. It's been so miserably hot here, I was loathe to turn on my oven, so I opted for the slow cooker. My children prefer the chicken version to the tuna, so that's usually what I make.
In our home, thanks to the creamy, delicious recipe below, there's no groaning at the dinner table whenever tuna (or chicken) noodle casserole is served. It's become one of our favorite comfort foods.
Slow Cooked Tuna (or Chicken) Casserole
1 tsp. salt
1/2 tsp. pepper
Spray the crock of your slow cooker with non-stick cooking spray.
Combine the onion, mushrooms, salt, pepper, soups, mayonnaise and cheese in the slow cooker crock; mix well. Stir in the tuna (or chicken) and uncooked noodles. Set slow cooker temperature to low, cover and cook for 6 - 8 hours or until noodles are tender.
If you'd like to make your casserole in the oven, bake it for 35 - 45 minutes at 350° F. Tuna casserole can be frozen - after cooling completely - for 3 to 6 months. Be sure to store the casserole in a freezer-safe container with a good seal.