This recipe is perfect for a 2-quart crock, and makes about 3 entree-sized servings. I layered my ingredients in the order below, but I think as long as you've got half of the noodles on top and half on the bottom, it will work out fine. You could also mix everything together, but I think layers are kind of fun. Of course, the layers turned out to be a total bust in the serving process, but anybody who has ever made a casserole in their lives probably could have told me that they would be. Oh well.
Compared to many of the recipes I've shared with you all this Crocktober, this one cooks in no time at all, and would make a yummy lunch on a cold day.
3 cups egg noodles, uncooked
2 cans tuna, drained
1 10 3/4 oz. can condensed cream of mushroom soup (reduced sodium)
3/4 cup frozen peas, thawed
1/4 large onion, chopped
2 tablespoons milk
Grated Swiss cheese (optional)
1. Cook noodles according to package directions and drain, reserving a couple tablespoons of the water. Add the milk and condensed soup and mix in with the noodles.
2. Spray your crock, and spoon in about half of the noodle mixture, covering the bottom of the crock as evenly as possible. Layer in half of the onion, then the tuna, then the other half of the onion and the peas. Add the rest of the noodle mixture on top.3. Cook on low for about 2-3 hours or high for about 2. (This is really just to heat it through. As soon as it's hot and you're hungry, it's time to eat). If you're using Swiss, add it about 20 minutes before serving.
Quote of the Day: I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. ~ Barbara Grizzuti Harrison