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4 cheese tuna clam casserole

(1 rating)
Recipe by
Lauren Conforti

Easy crock pot meal! And it has that scrumptious, crispy, chewy, browned cheese at the edges. Oh man! To die for! Ha ha! Most times I make this with 2 cans of tuna, but it's also delicious with 1 can each of tuna & clams. Don't drain the liquid from the cans, it adds a delicious flavor!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 5 Hr

Ingredients For 4 cheese tuna clam casserole

  • 1 can
    tuna, canned, chunk white, undrained
  • 1 can
    (small can) clams, chopped, undrained
  • 1/2 pkg
    extra wide egg noodles
  • 1 can
    (small can) sliced mushrooms, undrained
  • 1 can
    cream of mushroom soup, undiluted
  • 1 c
    4-cheese blend of shredded cheeses (i used mozzarella, provolone, romano & parmesan)

How To Make 4 cheese tuna clam casserole

  • 1
    Spray crock pot with cooking spray.
  • 2
  • 3
    Cook egg noodles in boiling, lightly salted water for about 2 minutes only. Drain.
  • 4
    Add 1/2 noodles into crock pot.
  • 5
    Add tuna & clams with liquid. (Or if you like, you can just use 2 cans of tuna, undrained)
  • 6
    Add remainder of the noodles.
  • 7
    Add in undiluted soup. Add mushrooms with liquid.
  • 8
    Top with shredded cheeses.
  • 9
    Cook on LOW for 5 hours. Give a quick stir, loosening the scrumptious browned cheeses along the sides. Serve.