Dump undrained canned tuna in the crock pot and 3 extra ingredients to get a dinner so mouth-watering your family will be begging for more!

When my kids were little and money was tight, canned tuna was one of those pantry staples I could always count on. This 4-ingredient slow cooker tuna is the kind of no-fuss, dump-it-and-walk-away supper that got us through busy harvest seasons and long school nights. You simply pile undrained canned tuna right into the crock pot, add three humble helpers, and let the slow heat turn it into something rich, savory, and downright comforting. It’s not fancy, but it tastes like the kind of Midwestern church-basement hot dish that disappears before you can blink.

I like to spoon this slow cooker tuna over buttered egg noodles or fluffy white rice, with a side of green beans or peas to round out the plate. It’s also wonderful ladled onto toasted hamburger buns or thick slices of buttered bread for open-faced sandwiches. Add a simple lettuce salad or some sliced tomatoes and cucumbers, and you’ve got a full, stick-to-your-ribs supper that feels right at home on any weeknight table.

Servings: 4

4 (5-ounce) cans tuna in water or oil, undrained

Place the undrained canned tuna directly into the bottom of the slow cooker. Use a fork to gently break it into flakes, spreading it into an even layer so the liquid from the cans covers the bottom.

Spoon the condensed cream of mushroom soup over the tuna. Do not add water; you want it thick so it can mingle with the tuna juices.

Sprinkle the dried onion flakes evenly over the soup layer, then scatter the shredded cheddar cheese on top.

Using a spoon or spatula, gently fold everything together right in the slow cooker until the tuna, soup, onion, and cheese are loosely combined. It doesn’t need to be perfectly smooth; a few streaks are fine.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1 1/2 hours, until the mixture is hot, bubbly around the edges, and the cheese is fully melted into a creamy sauce.

Give the tuna mixture a good stir to blend the melted cheese and redistribute the juices. Taste and add a pinch of salt and black pepper if you like.

Serve the hot slow cooker tuna over cooked egg noodles, rice, or toast, or use it as a hearty filling for sandwiches or baked potatoes.

For a creamier sauce, stir in 1/4 to 1/3 cup milk or half-and-half along with the soup, especially if your tuna is packed in water and you like a looser texture. If you prefer a little tang, add 1 to 2 tablespoons of mayonnaise or sour cream during the last 30 minutes of cooking so it doesn’t separate. You can swap cream of mushroom soup for cream of celery or cream of chicken for a slightly different flavor, or change up the cheese—Monterey Jack or Colby work nicely and melt smoothly. For a bit of crunch, top each serving with crushed potato chips, buttered cracker crumbs, or French-fried onions right before eating, just like an old-fashioned hot dish. To stretch the meal, stir in a cup of thawed peas or mixed vegetables during the last 30 minutes of cook time. Leftovers keep well in the refrigerator for a couple of days and reheat gently on the stovetop or in the microwave with a splash of milk if it seems too thick.