crockpo wednesday It’s time for Crock Pot Wednesday and your delicious entry for this week.  Happy Holidays to everyone.

I know.  I know.  It’s tuna noodle casserole!  However, I just happen to love tuna noodle casserole:)  I think if you will try this version from Diane Phillips’s Slow Cooker: The Best Cookbook Ever, you will become a lover of it as well.

There’s still time to post your link for Merry Merry Munchies which runs through December 31 and be entered for the giveaway of the game, A Christmas Carol.

Serves 6 – 8

1/2 pound wide egg noodles, cooked just short of al dente

2 (6-ounce) cans solid white albacore tuna packed in oil, drained and broken into chunks (don’t use water-packed tuna)

4 Tablespoons unsalted butter

1 small onion, finely chopped (about 1/4 cup)

2 stalks celery, finely chopped

8 ounces button mushrooms, sliced

1/4 cup all-purpose flour

3 cups milk

4 drops Tabasco

1/2 teaspoon salt

1/2 cup finely crushed potato chips

Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray.  Put the noodles and tune in the slow cooker insert and stir to combine.  Melt the butter in a large skillet over high heat.  Add the onion, celery and mushrooms.  Saute until the liquid in the pan begins to evaporate.  (You should still have some fat in the pan.)

Stir in the flour and cook for 3 minutes, stirring constantly.  Gradually add the milk and bring to a boil, stirring constantly.  Stir in the Tabasco and salt.  Transfer the contents of the skillet to the slow cooker.

(At this point, I sometimes add 1 cup of frozen English peas and/or 1 cup of toasted slivered almonds.)

Cover and cook on LOW for 4-5 hours.  Remove the cover, sprinkle the chips over the casserole, re-cover and cook for an additional 30 minutes.

This can be made with chicken if you prefer.  (I don’t care for canned chicken myself, so I would use an equal amount of roasted or boiled chicken.)

santa and snowman

Merry Christmas to all!

Linked to:
Tempt My Tummy Tuesdays at Blessed With Grace
Tuesdays At the Table with Cole
Tasty Tuesdays at Balancing Beauty and Bedlam