I couldn’t find many slow cooker pasta recipes here that would cook the pasta along with everything else in the cooker. So this is a basic recipe that I made up, along the lines of my mama’s stovetop tuna casserole, that can be tweaked by using different type of soup, vegetables, and pasta types as well as adding more or different cheeses, herbs, or spices. Super easy and even my 2-year-old ate it! It makes a very soft pasta, not al dente.
Ingredients:
- nonstick cooking spray
- 2 cups 2% milk
- 1 (10.5 ounce) can condensed cream of mushroom soup (such as Campbell’s®)
- 2 cloves garlic, diced
- 1 (5 ounce) can tuna
- 1 cup shredded mild Cheddar cheese
- 1 cup chopped fresh mushrooms
- 8 ounces uncooked macaroni pasta
- salt and ground black pepper to taste
Directions:
Spray a slow cooker with nonstick spray to coat.
Combine milk, condensed soup, and garlic in the slow cooker. Stir in tuna, Cheddar cheese, then mushrooms. Add macaroni, season with salt and pepper, and stir to mix.
Cover and cook on Low until pasta is very soft, 5 to 6 hours.
Preparation time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Servings: 4 – Yield: 4 servings
Nutrition:
Calories:488.6
