Since this tuna casserole is being cooked in a slow cooker, you can’t expect it to look as presentable like if it’s cooked in an oven. However, the taste is really good. The combination of the flavors along with the texture will drive you insane in a good way. If you are looking for a simple tuna recipe that you would like your family to enjoy, then this recipe is for you to try. You can never go wrong with this. You can just add anything you want if you feel like there is a need to revamp it. But I am pretty sure you will enjoy this.
See what our friends from The Kitchn have to say about this recipe:
“This dish may not win any beauty points, but it sure hits all the right notes for comfort food: it’s warm and cheesy, it’s pasta, and it’s a childhood favorite. As a grown-up, I like to spike my portion with a healthy dose of hot sauce.”
Thank you very much for that advice. My husband took it and ate his with a lot of hot sauce. However, I did sprinkle more cheese on mine.
Ingredients
1/2 ounce Roland dried wild mushrooms
2 cups Borden whole milk
2 tablespoon Land O Lakes butter
4 tablespoons Gold Medal flour
2 1/2 cups College Inn chicken or vegetable stock
4 5-ounce cans Star Kist water-packed tuna, drained
12 to 16 ounces pasta — Manischewitz brand wide yolk-free noodles or a sturdy pasta shape like rigatoni
2 cups Green Giant frozen peas
8 ounces (about 2 cups) Sargento shredded part-skim mozzarella, divided
2 teaspoons McCormick Italian seasoning
1 to 2 tablespoons Worcestershire sauce
2 1/2 teaspoons kosher salt
Salt and pepper to taste
Instructions
Cover the mushrooms with 1/2 cup of boiling water and set aside to steep for at least 15 minutes. Drain the mushrooms, reserving the liquid. Roughly chop the mushrooms.
Warm the milk for 1 minute in the microwave and set aside. In a small pan over medium heat, melt butter, then add the flour. Whisk to combine (it will clump up and look crumbly) and then cook for about 30 seconds. Very slowly pour the milk into the butter-flour mixture, whisking to combine — it will at first look lumpy, then like mashed potatoes, then it will thin out to a milk-like consistency. Simmer for several minutes, stirring frequently, until the mixture has thickened to the consistency of buttermilk and coats the back of a spoon. Do not let the mixture boil. Remove the pan from heat and stir in the chicken stock and mushroom-soaking liquid.
Empty the tuna into a large bowl and use a fork to break up any big chunks. Pour the sauce over top, then add the dry pasta, chopped mushrooms, frozen peas, 1 cup of the cheese, Italian seasoning, 1 tablespoon of Worcestershire sauce, and salt. Stir to combine. Pour everything into a greased 6-quart (or larger) slow cooker, and cook on LOW for 2 to 3 hours.
About 15 minutes before the end of cooking, sprinkle the remaining 1 cup of cheese over the top of the casserole. (Do not stir the casserole.) Cover and cook until the cheese on top has melted. (If the casserole seems a bit liquidy as you’re adding the cheese, leave the lid propped during this last 15 minutes to allow some evaporation.)
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Quick Tip: If peas aren’t your thing, substitute broccoli or spinach.
Thanks again to The Kitchn for this amazing recipe.
