This is a classic dish that adults everywhere remember from their childhood. There are many versions, but they commonly consist of the same basic ingredients: chunks of bland tuna dispersed throughout egg noodles with a few peas and carrots thrown in for good measure. Made with canned soup and water packed tuna, what is supposed to be a classic comforting dish often lacks flavor. This version is made with a homemade cream sauce, and has flavorful mushrooms sautéed in butter throughout. As to the tuna, those water packed versions just can’t compare to a good oil packed variety. Found jarred in gourmet markets, it is usually more expensive than canned varieties, but once you try it, you’ll know it’s worth the trouble. While this may sound complicated for a Crock Pot recipe, it’s actually fairly easy, and comes together quickly. You can throw everything into the pot and you’ll have a piping hot casserole waiting for you when you walk in the door.
1/2 pound cooked egg noodles
2 6 ounce jars oil packed tuna, drained
4 tablespoons butter
1 small onion, chopped
2 celery stalks, chopped
1/2 pound button mushrooms, sliced
1/4 cup flour
3 cups milk
3-4 drops Tabasco® sauce
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Add your noodles and your tuna to the slow cooker pot and stir to combine well.
Melt the butter in a saucepan and add the onions, mushrooms and celery. Cook until soft and fragrant and mushrooms are starting to brown. Add the flour. Cook for 3 minutes until smooth and bubbly.
Slowly add the milk while constantly whisking. Season with salt and pepper and add the Tabasco® sauce. Bring to a boil, making sure to stir continuously.
Pour the milk mixture over the tuna and noodles in the slow cooker. Cover and cook on low for about 4-5 hours.
Serve immediately from the slow cooker pot.
