MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Tuna Noodle Casserole
Categories: Seafood, Pasta, Vegetables, Potatoes, Cheese
Yield: 10 servings

1/4 c Butter; in cubes
1/2 lb Sliced, fresh mushrooms
1 md Onion; chopped
1 md Bell pepper; chopped
1 ts Salt; divided
1 ts Pepper; divided
2 cl Garlic; minced
1/4 c A-P flour
2 c Chicken broth
2 c Half & Half cream
6 oz Uncooked egg noodles
15 oz (3 cans) light tuna in
- water; drained
2 tb Lemon juice
2 c Shredded Monterey Jack
- cheese
2 c Peas; thawed
2 c Crushed potato chips

In a large skillet, melt butter over medium-high heat.
Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt
and 1/2 teaspoon pepper; cook and stir until tender, 6-8
minutes. Add garlic; cook 1 minute longer. Stir in flour
until blended. Gradually whisk in broth. Bring to a
boil, stirring constantly; cook and stir until
thickened, 1-2 minutes.

Transfer to a 5 qt. slow cooker. Stir in cream and
noodles. Cook, covered, on low until noodles are tender,
4-5 hours. Meanwhile, in a small bowl, combine tuna,
lemon juice and remaining salt and pepper.

Remove insert from slow cooker. Stir cheese, tuna
mixture and peas into noodle mixture. Let stand,
uncovered, 20 minutes. Just before serving, sprinkle
with potato chips.

Taste of Home Test Kitchen

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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