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Cheesy Tuna Noodle Chowder

Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Tuna
Interest: 
Everyday, Healthy
Cook Time: 
240 Minutes

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