You want to try this easy and delicious Slow Cooker Tuna Pasta Bake using 10 oz of albacore tuna, 1 cup of chicken broth, 1 cup of half and half, and 6 oz of egg noodles.

To make your Tuna Pasta Bake in the slow cooker, combine the tuna, chicken broth, half and half, and egg noodles. Set to cook on low for 2-3 hours until the noodles are tender and the sauce is creamy.

Curious about turning simple ingredients into a meal that dazzles? Click through for a foolproof guide that makes cooking a breeze. Trust me, it’s easier than you think!

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Can I use fresh tuna instead of canned in the Tuna Pasta Bake?

Yes, you can use fresh tuna instead of canned in the Tuna Pasta Bake. Opt for about 10 oz of fresh tuna, seared and flaked before adding to the mixture. Ensure it’s fully cooked in the slow cooker alongside the other ingredients for best results.

How can I make the Tuna Pasta Bake more kid-friendly?

To make the Tuna Pasta Bake more kid-friendly, consider using mild cheese like mozzarella instead of parmesan, and include kid-approved vegetables like corn or diced carrots. Using ¼ cup of mozzarella and 1 cup of kid-friendly veggies can make the dish more appealing to young palates.

Slow Cooker Tuna Pasta Bake Ingredients

• 2 cans of albacore tuna (5 oz each), drained
• 1 cup of chicken broth
• 1 cup of half and half
• 1 cup of frozen peas and carrots
• 2 teaspoons of herb and garlic seasoning
• ½ teaspoon of salt
• 2 tablespoons of flour, combined with an equal amount of water to create a slurry
• 2 tablespoons of butter
• ¼ cup of freshly grated parmesan cheese
• 6 oz of egg noodles
• 4 oz of potato chips, crushed

How To Make Slow Cooker Tuna Pasta Bake

1. Set the slow cooker: Start by adding the drained albacore tuna into your slow cooker, making sure to flake it apart for even distribution throughout the dish.
2. Add liquids and vegetables: Continue by pouring in the chicken broth and half and half, followed by adding the frozen peas and carrots. Sprinkle in the herb and garlic seasoning and salt, then give everything a good stir to ensure the ingredients are well combined.
3. Thicken the sauce: Next, whisk together 2 tablespoons of flour with an equal amount of water to create a smooth slurry. Add this to the slow cooker along with the butter, stirring until everything is evenly mixed and the sauce starts to thicken.
4. Incorporate the noodles: Gently mix in the egg noodles, ensuring they are fully submerged in the sauce so they can cook properly and soak up all the flavors.
5. Cook on low: Cover the slow cooker and set it to cook on low heat for 2 to 3 hours. It’s important to stir the mixture occasionally during this time to prevent the noodles from sticking to the bottom and to ensure they cook evenly.
6. Add a crispy topping: Once the noodles are tender and the sauce has reached your desired consistency, evenly sprinkle the crushed potato chips over the top of the dish.
7. Finalize the cooking: Switch the slow cooker to high heat and slightly open the lid to let some steam escape. Let it cook like this for another 15 to 20 minutes, allowing all the ingredients to heat through and the chips to become slightly toasted.

Recipe Tips

• Noodle Know-How: Pre-soak egg noodles in warm water for 10 minutes before adding to the slow cooker. They’ll cook more evenly, preventing a pasta mutiny.
• Sauce Savvy: If your sauce is more watery than the Atlantic, thicken it up with a bit more flour-water slurry. It’s like telling the ocean to calm down.
• Chip Champ: For an extra crunch, broil the topped chips for the last 2 minutes. Watch them like a hawk, though, or you’ll end up with a charcoal topping.
• Freeze with Ease: Cool your bake before freezing to avoid a Titanic situation. Cover it with both cling film and foil to protect from freezer burn. It’s like wrapping your food in a warm hug before sending it to the Arctic.

Recipe Variation

• Cheesy Overload Tuna Bake: Swap half the parmesan for sharp cheddar and mix in a dollop of cream cheese for a cheesier, dreamier casserole. Your cheese-loving soul will thank you.
• Veggie-Packed Delight: Throw in chopped bell peppers, mushrooms, and spinach. It’s like sneaking a salad into your pasta bake – ninja style.
• Seafood Fiesta: Mix it up by adding shrimp or salmon pieces along with the tuna. It’s a seafood party, and everyone’s invited – except the fish haters.
• Crunchy Onion Twist: Top it off with crispy fried onions instead of potato chips for a different kind of crunch. It’s like bringing an unexpected guest to the party who ends up being the life of it.

What To Serve With Your Tuna Pasta Bake

Serve your Tuna Pasta Bake with a light green salad for freshness, roasted vegetables for a hearty side, garlic bread for added crunch, a simple tomato salad for a tangy contrast, and sautéed spinach for a healthy touch. Perfect complements for a comforting meal.

How To Store Tuna Pasta Bake

In The Fridge:

Place the cooled Tuna Pasta Bake in an airtight container and refrigerate it. It will stay fresh for up to 3-4 days. Ensure the container is sealed properly to maintain the dish’s quality and prevent it from absorbing other odors.

In The Freezer:

Tuna Pasta Bake can be frozen for up to 2 months. Before freezing, allow it to cool completely, then transfer it to a freezer-safe container or wrap it tightly in aluminum foil. Label with the date for best quality.

How To Reheat Tuna Pasta Bake

Reheat your Tuna Pasta Bake in a microwave or oven until it’s hot throughout, usually for a few minutes in the microwave or about 20 minutes in an oven preheated to 350°F. Cover it with a lid or foil to prevent drying out.

Check out More Slow Cooker Recipes:

• Slow Cooker Spaghetti Bolognese Using Dolmio
• Slow Cooker Sausage Cassoulet
• Slow Cooker Liver And Bacon Casserole