Pressure-Cooker Tuna Noodle Casserole

Name: Pressure-Cooker Tuna Noodle Casserole
Prep time: 25 min
Cook time: 15 min
Yield: 10
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 was pinched from <a href="https://www.tasteofhome.com/recipes/pressure-cooker-tuna-noodle-casserole/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

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

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes