Toss whole rounds of un-drained canned tuna in the slow cooker and 3 other ingredients to get a meal

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if your family prefers milder flavors or doesn’t love mushrooms. If your crew likes a bit of tang, stir in 1 to 2 tablespoons of mayonnaise or sour cream to the sauce right at the end of cooking for extra creaminess.

A handful of shredded cheddar cheese melted into the sauce during the last 15 minutes can turn this into a cheesy, tuna-melt-style dish. You can also stir in a cup of frozen peas or corn during the last 30 minutes for some built-in veggies. For a slightly lighter option, use low-sodium soup and ranch mix, and choose tuna packed in water as listed; you can also use 2% milk.

If you need to avoid gluten, choose a gluten-free condensed soup and check that your ranch seasoning is certified gluten-free. Food safety tips: Always keep canned tuna at room temperature or cooler before use and check that the cans are not bulging, rusted, or badly dented. Once you open the cans, transfer the tuna and liquid to the slow cooker right away and cook promptly; do not leave opened tuna sitting out at room temperature.

Cook on LOW or HIGH only as directed, and refrigerate leftovers within 2 hours of cooking in a shallow container. Reheat leftovers until steaming hot before serving, and enjoy within 3 days.