Creamy Tuna Casserole

SLOW COOKER     Yield: 6 servings

cooking spray

8 oz. Fiber Wise penne pasta

2 tsp. olive oil

1 onion, minced

4 celery stalks, diced

8 oz. mushroomed, sliced

1/2 tsp. dried tarragon or thyme leaves, crumbled

1/2 tsp. cracked black peppercorns

1 (10 oz. can) reduced fat & sodium condensed cream of celery soup

2 tbsp. fat-free cream cheese

2 (6.5 oz. cans) solid white tuna, drained & flaked

  1. Coat slow cooker (3.5-6 quarts) with cooking spray. Prepare pasta according to package directions. Drain and transfer to prepared slow cooker.
  2. In a large skillet, heat oil over medium heat for 30 seconds. Add onion, celery and mushrooms. Cook, stirring, until celery is soft (about 6 minutes). Ad tarragon and peppercorns; stir well. Gradually add soup, stirring to dissolve lumps. Add cream cheese and cook, stirring until melted and fully blended into saute. Stir in tuna. Transfer to slow cooker; stir well.
  3. Cover and cook on LOW 4-5 hours or HIGH 2-2 1/2 hours, until hot and bubbly.
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