Slow Cooker Tuna Mornay

Lee Thayer


Easy and delicious :)


☆☆☆☆☆ 0 votes

Slow Cooker Crock Pot


  • 1 can(s)
    condensed cream of mushroom soup
  • 1 1/4 c
    whipping cream or evaporated milk
  • 3 can(s)
    tuna in brine
  • 2 c
    penne pasta
  • 1 c
    frozen peas
  • 1 c
    frozen corn
  • 3
    shallots, chopped
  • 1/3 c
  • 1 c
    cheddar cheese, shredded
  • ·
    salt and pepper, as desired

How to Make Slow Cooker Tuna Mornay


  1. Open each can of tuna and dump brine and all into the slow cooker pot. Break up the tuna with a fork.
  2. Add all the ingredients except the cheese, to your slow cooker, season with a pinch of black pepper as desired. I used frozen mixed veggies in place of the corn and peas.
  3. Give everything a good stir. Cover and cook on Low setting for 4 to 5 hours. Stir the pot (literally, not figuratively) once an hour. Check if the pasta is tender at the 4 hour mark, if tender, stir in the cheese. If not tender, check again at 4 1/2 hours or the 5 hour mark.
  4. Cook for another 15-30 minutes on Low setting, stir again, taste, season with salt and pepper as desired.
  5. Spoon into bowls, serve.

Printable Recipe Card

About Slow Cooker Tuna Mornay

Course/Dish: Casseroles
Main Ingredient: Fish
Regional Style: American

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