There is something especially comforting about a simple pantry-style supper that can be counted on year after year, especially during Lent or on a busy family Friday when everyone is hungry at a different time. This old Midwestern-style casserole leans on a handful of practical ingredients, comes together with very little fuss, and brings that cozy, creamy, baked-dinner feeling to the table with almost no hands-on work.

This is lovely with a crisp green salad, buttered rye bread, applesauce, or a bowl of tomato slices with a little salt and pepper. For a Friday supper, I also like to set out extra peas or steamed broccoli on the side so the meal feels a little fuller, and a dish of pickles gives a nice tangy contrast to the rich, creamy casserole.

Slow Cooker 5-Ingredient Tuna Noodle Casserole

Servings: 6

Slow cooker tuna noodle casserole in a black crock
Slow cooker tuna noodle casserole in a black crock

Ingredients

8 ounces dry egg noodles

2 cans tuna, drained
2 cans cream of mushroom soup
1 1/2 cups frozen peas
2 cups shredded cheddar cheese, divided

Directions

1. Lightly grease the slow cooker crock if you like easier cleanup. In a large bowl, stir together the dry egg noodles, drained tuna, cream of mushroom soup, frozen peas, and 1 1/2 cups of the shredded cheddar until everything is evenly mixed.

2. Spoon the mixture into the slow cooker and spread it into an even layer. Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring once or twice if your slow cooker runs hot, until the noodles are tender and the casserole is hot throughout.

3. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again, and cook for 10 to 15 minutes more, until the cheese is melted. Let it sit for 5 minutes before serving so it can set up a bit.

Variations & Tips

For softer noodles: If your slow cooker tends to cook hot, check the casserole early and give it a stir once during cooking. If it looks a little too thick before the noodles are tender, stir in a small splash of water.

For picky eaters: You can reduce the peas a bit and save a few tablespoons of cheddar to sprinkle on individual servings. Sometimes that extra cheesy top helps win over little ones.

For a heartier supper: Serve bigger scoops with a salad and bread, or stretch the meal by adding a simple side of steamed vegetables. This casserole is rich, so fresh sides balance it nicely.

For easy leftovers: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven with a spoonful of water stirred in to loosen the sauce.