We tweaked this family-friendly classic tuna casserole to work for the pressure cooker. Go for easy, wholesome and totally homemade!—Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Pressure-Cooker Tuna Noodle Casserole
Pressure-Cooker Tuna Casserole Tips
How can you make pressure-cooker tuna casserole your own?
There are many ingredients you can add or subtract from pressure-cooker tuna casserole to make the recipe your own! If you're not a fan of a particular vegetable, try swapping it out with something you enjoy more—like broccoli, Brussels sprouts or asparagus. Add some red pepper flakes for a touch of heat, or use chicken instead of tuna for those who have an aversion to fish. Just play around with it! When it comes to casserole recipes that have a lot of ingredients, it's hard to put together a combination that won't come out tasty.
What can you serve with pressure-cooker tuna casserole?
Although many casseroles may feel like an entire meal-in-one, nobody is ever going to complain about the addition of a delicious side dish! Try serving pressure-cooker tuna casserole with dinner rolls, a garden salad or some green beans. For more inspiration, check out our collection of side dishes for casseroles.
—Sammi DiVito, Taste Recipes Assistant Editor
How should you store leftovers of pressure-cooker tuna casserole?
Casseroles should generally last 3 to 4 days stored in the fridge in an airtight container. If you want to save your casserole any longer than that, we recommend cutting the casserole into individual portions, placing them in bags or containers, and storing them in the freezer. If you liked this pressure-cooker tuna casserole, check out more canned tuna recipes next.—Sammi DiVito, Taste Recipes Assistant Editor
Pressure-Cooker Tuna Noodle Casserole
Prep Time
25 min
Cook Time
15 min
Yield
10 servings
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
Directions
- 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
1 serving: 393 calories, 21g fat (12g saturated fat), 84mg cholesterol, 752mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein.
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