Slow-Cooker Tuna Noodle Casserole

 Slow-Cooker Tuna Noodle Casserole

Fish Noodle Casserole Ingredients

1/4 cup spread, cubed

1/2 pound cut new mushrooms

1 medium onion, cleaved

1 medium sweet pepper, cleaved

1 teaspoon salt, partitioned

1 teaspoon pepper, partitioned

2 garlic cloves, minced

1/4 cup generally useful flour

2 cups decreased sodium chicken stock

2 cups creamer cream

4 cups uncooked egg noodles (around 6 ounces)

3 jars (5 ounces each) light fish in water, depleted

2 tablespoons lemon juice

2 cups destroyed Monterey Jack cheddar

2 cups frozen peas, defrosted

2 cups squashed potato chips

Fish Noodle Casserole Directions

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In a huge skillet, dissolve spread over medium-high hotness. 

Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and mix until delicate, 6-8 minutes. 

Add garlic; cook brief longer. 

Mix in flour until mixed. 

Progressively speed in stock. 

Heat to the point of boiling, mixing continually; cook and mix until thickened, 1-2 minutes.

Move to a 5-qt. slow cooker.

 Mix in cream and noodles. 

Cook, covered, on low until noodles are delicate, 4-5 hours. 

In the mean time, in a little bowl, join fish, lemon squeeze and staying salt and pepper.

Eliminate embed from slow cooker. 

Mix cheddar, fish combination and peas into noodle blend. 

Let stand, revealed, 20 minutes. 

Not long prior to serving, sprinkle with potato chips. Cool . 

Partake in the Tuna Noodle Casserole !!!Prosciutto-and-beans.

Slow-Cooker Tuna Noodle Casserole VIDEO