PRESSURE COOKER TUNA CASSEROLE RECIPES

Name: Pressure-Cooker Tuna Noodle Casserole
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings.
Cuisine: North America, Midwest
Ingredients: 1/4 cup butter, cubed; 1/2 pound sliced fresh mushrooms; 1 medium onion, chopped; 1 medium sweet pepper, chopped; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups reduced-sodium chicken broth; 2 cups half-and-half cream; 4 cups (8 ounces) uncooked egg noodles; 3 cans (5 ounces each) light tuna in water; 2 tablespoons lemon juice; 2 cups shredded Monterey Jack cheese; 2 cups frozen peas, thawed; 2 cups crushed potato chips

PRESSURE-COOKER TUNA NOODLE CASSEROLE RECIPE: HOW TO MAKE IT

Pressure-Cooker Tuna Noodle Casserole Recipe: How to Make It image

We tweaked this family-friendly classic to work for the pressure cooker. Go for easy, wholesome and totally homemade!—Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium sweet pepper, chopped
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups half-and-half cream
4 cups (8 ounces) uncooked egg noodles
3 cans (5 ounces each) light tuna in water
2 tablespoons lemon juice
2 cups shredded Monterey Jack cheese
2 cups frozen peas, thawed
2 cups crushed potato chips

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure. , Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

Nutrition Facts : Calories 393 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 752mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

INSTANT POT TUNA CASSEROLE - ONE HAPPY HOUSEWIFE

Instant Pot Tuna Casserole - One Happy Housewife image

So fast and easy to make in the pressure cooker, this comfort food classic is made from scratch using simple ingredients. No canned soups in this recipe. This creamy and delicious tuna casserole is sure to become a family favorite!

Provided by Valerie Cooper

Categories Main Course

Total Time 21 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 16

Ingredients

½ cup heavy whipping cream
3 tablespoons all-purpose flour
1 tablespoon Better than Bouillon (roasted chicken flavor)
1 can evaporated milk (12 fluid ounces)
¼ cup unsalted butter (½ stick, divided)
2 ribs celery (about a ½ cup, diced small)
½ medium sweet onion (about 1 cup, diced small)
3 cups unsalted chicken stock
1 teaspoon kosher salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 package extra wide egg noodles (12-ounce bag, uncooked)
2 cans Chunk Light Tuna, in water (6 ounces each, with juices)
2 cups frozen peas (thawed)
1 cup extra-sharp cheddar (freshly grated)
½ cup extra-sharp cheddar
1 cup potato chips (crumbled)

Steps:

Measure and set out the peas to thaw. Letting them soak in water will allow them to thaw faster.
Prepare Creamy Base: Whisk the flour into the heavy cream until fully dissolved. Add the Better than Bouillon to the cream and mix in. Gradually pour the evaporated milk into the cream sauce and gently whisk until the sauce is smooth. Set aside.
prepare the Vegetables, Tuna, and Pasta
set the Cook Time
add the Remaining Ingredients
for the Crunchy Topping

Nutrition Facts : Calories 567 kcal, CarbohydrateContent 51 g, ProteinContent 28 g, FatContent 29 g, SaturatedFatContent 15 g, CholesterolContent 122 mg, SodiumContent 686 mg, FiberContent 4 g, SugarContent 9 g, ServingSize 1 serving

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PRESSURE-COOKER TUNA NOODLE CASSEROLE RECIPE: HOW TO MAKE IT

We tweaked this family-friendly classic to work for the pressure cooker. Go for easy, wholesome and totally homemade!—Taste of Home Test Kitchen, Milwaukee, Wisconsin
From stage.tasteofhome.com
Total Time 40 minutes
Category Dinner
Cuisine North America, Midwest
Calories 393 calories per serving

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure. , Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

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We tweaked this family-friendly classic to work for the pressure cooker. Go for easy, wholesome and totally homemade!—Taste of Home Test Kitchen, Milwaukee, Wisconsin
From preprod.tasteofhome.com
Total Time 40 minutes
Category Dinner
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Calories 393 calories per serving

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure. , Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

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