2 10-oz cans cream of chicken soup
1 c milk
2 7-oz cans tuna, drained
1/2 c chopped onion
1 c frozen peas
1-1/2 c dried elbow macaroni, cooked according to package directions
1 c sliced mushrooms
In a small bowl, mix together the soup and milk. Pour into a slow cooker along with the rest of the ingredients. Cover and cook on high for 3 to 4 hours.
Yield: 4 servings
Notes: I used an entire onion (shocking, I know). I threw in a jalapeño pepper, including seeds. I didn't have any mushrooms left, so no mushrooms - sad. I didn't realise that I was supposed to cook the pasta before I put it in the Crock Pot until I just now typed this up, and it didn't seem to affect the outcome. Next time, I will probably skip this step. I used tongol (which is a species of tuna); they sell this at Trader Joe's, and it is Felix-approved. When it was done, I stirred in some cheese. Tuna casserole is not complete until it has just a bit o' cheese.
This was REALLY good and MUCH easier than the regular method of making tuna casserole. I'm definitely keeping this one in my arsenal.
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