Friday, December 2, 2011

Tuna Noodle Casserole ... Crock-pot style

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Dear windswept reader,

For those cold nights when you and the kids are busy stringing popcorn, making cookies to give away, and wrapping presents (ha ha!  What I mean is ...  doing homeschool late, cleaning the ever-invading mess, and trying to get six people going in six different directions), you might want a comforting, filling all-in-one casserole dinner.

Enter the tuna noodle casserole.  Well, we know and love this treat, so ...

Enter the tuna noodle crock-pot casserole!  Yes, yes.  Your life just got that much easier.

I didn't actually have a cheese shredder when I made this.  Chopped cheese
works just as well ... and it's easier to sample!

Tuna Noodle in a Crock-pot 
I made this on a cold, rainy night and my husband ate several servings ... followed by a thick slice of hot buttered banana bread! 

3 large carrots, minced
1/2 onion, minced
2 tablespoons olive oil or butter
2 tablespoons garlic powder or several minced cloves
1/2 lb pasta, cooked and drained (suggestions: spiral, wide, macaroni)
1 can cream of mushroom soup (or cream of anything)
1/2 can's worth milk
Fresh-ground pepper
1 cup corn
1 can tuna (2 if you like)
1-1/2 cups shredded cheese
Optional: peas, finely chopped broccoli

Put the carrots in a skillet and barely cover with water; bring to a simmer and cook for 10 - 15 minutes while you prepare the onion.  Add oil, onion, and garlic powder or minced garlic to the carrots (the water will be virtually all evaporated by this point).  Cover, stirring occasionally, and cook until soft, about seven minutes.

Place the drained noodles in the crock-pot. Dump the can of creamed soup into the noodles; fill the can halfway with milk and stir to dislodge leftover soup, and add to the noodles.  Grind in pepper to taste.

If using frozen corn, add to the crock-pot frozen.  Add onions & carrots, drained can of tuna, and any other vegetables you wish to include.  Stir in half the shredded cheese.  Sprinkle the rest of the shredded cheese on top.  Cover and cook until piping hot.  If cooking on low: cook for 1 - 2 hours.  If cooking on high: cook for 1 hour or less!  

Serve with Louisiana Hot Sauce

If you are in a hurry: steam or microwave the vegetables first.  

If using fresh ears of corn: boil two ears in water for about ten minutes or until grains are crisp-tender; shave off ears with a knife and add to crock-pot. 

Steaming and cooking,

Mrs H
P.S. Does anybody else accidentally say tuna nooda casserole, too?  It's so annoying!

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