I'm in love......
with....
The new Casserole Crock Slow-Cooker!
Yes, it was love at first sight! A deep rich navy blue and a shape ideal for casseroles! This was a birthday gift from the darling! This is going to be perfect for breakfast casseroles that can be prepared the previous day and slow-cooked overnight! How about a lasagna or the cornbread dressing at Thanksgiving! I couldn't wait to get started, so first on my list, was one of our family favorites, Tuna Casserole! However, I prepared this one a bit different! Yum......what great additions these were to kick-it-up a notch!
I added chopped celery, a bit of mayonnaise for extra creaminess, Cream of Chicken soup, rather than Cream of Mushroom! I also used shell pasta, rather than macaroni. That's the best thing about casseroles....you can normally utilize what you have in your pantry and you just may come up with a new twist on an old favorite!
FAVORITE TUNA CASSEROLE
10 1/2 ounces can Cream of Chicken soup
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped celery
2 (6.4 ounces) packages of tuna
8 ounces cooked egg noodles, macaroni or shell pasta (just to al dente)
1 can of drained peas
1 cup of fresh or canned mushrooms
1/2 cup sharp cheddar cheese, cut into large chunks
Add the diced celery.
Fold in the tuna, followed by the cooked pasta, peas, mushrooms and cheddar cheese.
Salt and pepper to your taste. Sprinkle with Italian bread crumbs and Parmesan cheese.
Place in a casserole dish. Cook at 350 degrees for about 40-45 minutes, just until the top starts to brown.
If baking the casserole in your slow cooker, cook on low for 4 hours.
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