Best 3 Pressure Cooker Tuna Noodle Casserole Recipes

PRESSURE-COOKER TUNA NOODLE CASSEROLE

Pressure-Cooker Tuna Noodle Casserole 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

Time 40m

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, Fat 21g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 752mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

CAMPBELL'S® TUNA NOODLE CASSEROLE

Campbell's® Tuna Noodle Casserole image

Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
Bake at 400 degrees F for 30 minutes or until hot. Stir.
Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

BEST TUNA NOODLE CASSEROLE

Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

Ingredients

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g