Mom's Crockpot Tuna Casserole

Alicia .


This is one of my favorite meals that my mom would set to cook in the Crockpot before we left for church Sunday morning. By the time we got back the house smelled so good and we couldn't wait to dive in!

I've made a few of my own little adjustments, mostly just adding a few more veggies, but it is still just as yummy!

Also if you aren't a fan of tuna, you can substitute with canned chicken or turkey.

pinch tips: How to Peel Hard Boiled Eggs



10 Min


4 Hr


4 can(s)
tuna packed in water, drained and flaked
1 can(s)
cream of mushroom soup (family size)
3/4 c
celery stalk, chopped
1 can(s)
sweet corn, drained
1 can(s)
sweet peas, drained
1 medium
onion, chopped
1 medium
carrot, diced
green bell pepper, chopped
button mushrooms, sliced
1 tsp
celery seeds
1 tsp
garlic powder
1/2 Tbsp
parsley flakes
salt and pepper to taste
16 oz
garden rotini pasta, uncooked
2 1/2 c
sharp cheddar cheese, grated
1/2 c
crushed white tortilla chips (optional)

Directions Step-By-Step

Drain and flake tuna.

In a large mixing bowl, stir together all the ingredients except for the pasta, 1/2 cup of the cheese and the crushed tortilla chips.
Taste and add salt and pepper if necessary.

Stir in uncooked pasta.

Pour into a large crockpot, cover and cook on medium heat for 4-5 hours until the pasta is thoroughly cooked and casserole starts to firm.
Top with remaining cheese and crushed tortilla chips and replace cover. Cook until cheese on top is melted.
If mixture is still very thick before initial cooking, add another 1/2 cup milk or water. Just be careful that it doesn't become runny.

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