AMARETTO CAKE KOSHER RECIPES

Name: Easy Tuna Casserole
Prep time: 5 min
Cook time: 40 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 12 oz egg noodles; 2 tsp onion powder; 2 1/2 cups Water; 10 oz tuna (2 (5 oz) cans, drained); 1 cup frozen peas; 20 oz condensed cream of mushroom soup (canned or homemade); 1 cup shredded Cheddar cheese; 3/4 cup crushed plain potato chips (optional)

EASY TUNA CASSEROLE – INSTANT POT RECIPES

Easy Tuna Casserole – Instant Pot Recipes image

Classic weeknight fare, this easy, cheesy tuna casserole (studded with the traditional green peas) is comfort food at its finest, including the (optional) potato chip topping.

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 oz egg noodles
2 tsp onion powder
2 1/2 cups Water
10 oz tuna (2 (5 oz) cans, drained)
1 cup frozen peas
20 oz condensed cream of mushroom soup (canned or homemade)
1 cup shredded Cheddar cheese
3/4 cup crushed plain potato chips (optional)

Steps:

Place pasta and onion powder in the Instant Pot. Add water and stir to combine.
Layer tuna, frozen peas, and soup evenly on top of pasta--do not stir.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure.
Add cheese and stir until melted.
Optional: Transfer the mixture to a baking dish and cover with crushed potato chips. Place under the broiler for 2-3 minutes.

RED BEANS AND RICE – INSTANT POT RECIPES

Red Beans and Rice – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8 - 10 servings

Number Of Ingredients 14

Ingredients

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
Add hot sauce, salt and pepper to taste.
Serve over rice.

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