It's November already! I've certainly noticed the days getting shorter. While my daily schedule hasn't changed, the fact that it is dark when I leave work forces the mental challenge of preparing dinner without feeling like the entire evening is a crapshoot.
Enter my two very bestest kitchen buddies: the slow cooker and the pressure cooker. I find it ironic that these routes to a meal are of two extremes, very very very slow and super rocket fast.
Colder weather has also brought comfort food cravings upon us, which is the main reason I've been making tuna noodle casserole in my slow cooker. There is almost 30 seconds worth of prep time! Wow! I've only made this so far on weekends with the setting on High; if you do the Low setting, be sure to give it a stir about a 1/2 hour before eating, just in case it isn't thick enough. I like mine so that it can stand on end with a spoon.
I have one very important note about the recipe below. Typically, I don't purchase "cream of xxx" soup because of the high msg content. The soups I use below are made by Health Valley, no msg, and are of the ready-to-use variety (in other words, they are not condensed). If you choose to use a condensed "cream of xxx" soup, add 1 cup of milk to the recipe.
Slow Cooker Tuna Noodle
2-1/2 c elbow macaroni
1 14.5oz can cream of celery soup (not condensed)
1 14.5oz can cream of mushroom soup (not condensed)
2 6oz cans tuna (low salt if available)
1/2 c bread crumbs, browned in a little butter so they are crisp (croutons would be ok, too)
1 c frozen green peas
Combine the macaroni, soups, and tuna in a greased slow cooker (it may stick badly if it isn't greased). Cover and cook on High for 2-3 hours, or Low 7-9. I have found in my slow cooker that it cooks rather quickly, so be prepared.
Stir in the frozen green peas (they'll thaw quickly), sprinkle with bread crumbs and serve.