4 Cheese Tuna Clam Casserole

4 Cheese Tuna Clam Casserole

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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 vote

10 Min
5 Hr


  • 1 can(s)
    tuna, canned, chunk white, undrained
  • 1 can(s)
    (small can) clams, chopped, undrained
  • 1/2 pkg
    extra wide egg noodles
  • 1 can(s)
    (small can) sliced mushrooms, undrained
  • 1 can(s)
    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.
  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.

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