Description
This creamy, comforting Slow Cooker Tuna Bake transforms simple pantry staples into a delicious meal that brings everyone to the table. It features tender pasta, flaky tuna, and a velvety sauce, perfect for busy families seeking a flavorful dish with minimal fuss.
Ingredients
12 ounces Whole Wheat Elbow Macaroni or Penne
3 (5-ounce) cans Canned Tuna in Water or Olive Oil, drained
2 cups Milk (dairy or unsweetened non-dairy)
1/2 cup Plain Greek Yogurt or Light Cream Cheese
1 cup Chicken or Vegetable Broth, low sodium
1 small Onion, finely chopped
2 cloves Garlic, minced
1 cup Frozen Peas
2 cups Fresh Spinach, roughly chopped
1 cup Shredded Cheddar Cheese (optional)
1 tablespoon Olive Oil or Avocado Oil
1 teaspoon Dried Dill or Parsley
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Instructions
- In a small skillet, heat the olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant
- In a large bowl, whisk together milk, Greek yogurt, broth, dill or parsley, salt, and black pepper until smooth
- Add pre-cooked pasta to the slow cooker. Flake drained canned tuna into the slow cooker. Add sautéed onion and garlic, frozen peas, and chopped spinach. Pour sauce mixture over everything and gently stir
- Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours. During the last 15-20 minutes of cooking, sprinkle shredded cheese on top to melt
- Once cooked, stir gently and serve warm
Notes
You can substitute whole wheat pasta with gluten-free options or riced cauliflower for low-carb.
For a vegetarian option, consider adding white beans or chickpeas.
Allow leftovers to cool completely and store in airtight containers.
- Prep Time: 20 mins
- Cook Time: 2-3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 40 mg