Ingredients

The following ingredients have 4 Servings
  • 4 tbsp butter
  • 1/2 onion (diced)
  • 2 stalks celery (sliced/diced)
  • 2 tbsp minced garlic
  • 1 c corn (kernels, drained from can)
  • 1 tsp dill
  • 1 c milk
  • 2 1/4 c chicken broth
  • 10 oz tuna (canned, 2 cans)
  • 1 c cheese (shredded, optional)
  • 1 lb egg noodles (uncooked)
  • salt and pepper (to taste)

Instruction

  • You can soften onions and celery with butter and garlic in a pan on your stovetop to cook them down a bit and become more fragrant, or just throw all of that into the slow cooker as is.
  • If you cook them down, empty into Crock when softened. Add drained corn, season with salt, pepper and dill.
  • Stir in milk and broth. Then layer the egg noodles on top with the tuna on top of that. Do not stir together.
  • Close lid and set to high heat for 2 hours.
  • 15 minutes before cook time ends, lift lid and stir all contents together. Top with cheese and top with the lid again so that can melt.
  • Serve hot.