There weren’t many slow cooker pasta recipes available here that will cook the pasta at the same time as the other ingredients. This is a simple recipe that I came up with that is modeled by my mother’s stovetop tuna casserole. It may be modified by using different types of soup, vegetables, and pasta as well as by including additional or different cheeses, herbs, or spices. My 2-year-old even ate it because it was so simple! Not al dente, the pasta is quite soft.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- You can also try cooking it on High for a shorter time. I have used a combination of Low for 3 hours and High for 1 hour, which has also worked.
- Also, you can raise the lid 30 minutes before it finishes, give it a stir, and replace the lid which sometimes helps that last bit of liquid to reduce.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 727 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |