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