Cheesy Tuna Noodle Chowder
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Evaporated skim milk||12 Fluid Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Canned white tuna||12 Ounce, drained, flaked (2 Can, Packed In Water)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Chopped pimiento||2 Ounce, drained|
|Processed cheese||1 Cup (16 tbs), diced|
|Cooked noodles||2 Cup (32 tbs), drained, rinsed|
|Dried onion flakes||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine mushroom soup, evaporated skim milk, and water.
Stir in tuna, peas, and pimiento.
Add Velveeta cheese, noodles, onion flakes, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on HIGH for 3 to 4 hours.
Mix well before serving.