Tuna Vegetable Casserole Slow Cooker Recipe

Tuna Vegetable Casserole Slow Cooker Recipe

Ingredients

• 455g water-packed tuna
• 560g low-salt cream of mushroom soup
• 1 cup (235 ml) milk
• 2 tbsps (2.6 g) dried parsley
• 280g frozen mixed vegetables, thawed
• 280g egg noodles, cooked and drained
• ¼ cup (30 g) sliced almonds, toasted

Method

1. Combine tuna, soup, milk, parsley, and vegetables
2. Fold in noodles
3. Spray slow cooker with nonstick cooking spray and pour tuna mixture in
4. Top with almonds
5. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours
6. Yield: 6 servings
7. Per serving: 248 g water; 286 calories (23% from fat, 34% from protein, 43% from carb)

Full List of Casserole Recipes
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