CrockPot Tuna Noodle Casserole
Ingredients
14 Ounces Egg Noodles
21 Ounces Canned Cream Of Mushroom Soup (Two 10.5 Ounce Cans)
2 Cups Shredded Cheddar Cheese (Divided)
1 Cup Milk
14 Ounces Canned Tuna (Two 7 Ounce Cans), drained)
10 Ounces Frozen Peas
4 Ounces Jarred Diced Pimentos (drained)
1 Pinch Kosher Salt
1 Pinch Freshly Ground Black Pepper
¼ Cup Plain Bread Crumbs
Directions
In a large pot on the stove-top, cook the egg noodles according to the directions on the package until just al dente. Drain.
In a large mixing bowl, combine together the cream of mushroom soup, 1 cup of the cheese, milk, tuna, peas, pimentos, salt and pepper until well mixed.
Add the cooked and drained noodles to the mixing bowl and toss.
Spray the inside of a 3.5 quart casserole slow cooker with non-stick cooking spray and add mixed ingredients.
Evenly sprinkle the casserole with the remaining 1 cup of cheese and breadcrumbs.
Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours.
