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    Home » Pressure Cooker Recipes

    EASY Tuna Noodle Casserole

    Published: February 21, 2021Updated: March 7, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Cooking Methods
    • Ninja Foodi Pressure Cooker with TenderCrisp
    Recipe Time :32 minutes mins
    Servings: 6

    Recipe Rating

    Add to FavoritesSaved! Jump To Recipe

    Seriously, I'm not even a fan of tuna noodle casserole, but this version is so delicious and easy to make, it's definitely being made often! One ingredient changed everything!

    Serving of Tuna Noodle Casserole on a plate

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    I made my own condensed cream of celery soup and it's a game changer! That one change lightened up and freshened up the dish so much, even Jeff liked it.

    Jeff isn't picky, but when he has something in his mind that he doesn't like, it's hard to change it. Now, he will probably never ask me to make it like he asks for burgers or tacos, but he will eat it and not complain when I do!

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.

    Everything about this recipe is EASY. It's all made in one-pot with the Ninja Foodi Pressure Cooker and Air Crisper or the Instant Pot Duo Crisp or your pressure cooker with a crisping lid.

    Even if you don't have one of these wonderful small appliances, no worries, you can still make it. You'll just have an extra step, but that is EASY, too!

    Find The Information You Need Quickly

    Toggle
    • Frequently Asked Questions
    • Ingredients & Substitutions
    • Can I Double the Recipe?
    • Stovetop/Oven Directions
    • Pressure Cooker without Crisping Lid Directions
    • Ninja Foodi or Instant Pot Duo Crisp Directions
    • EASY Tuna Noodle Casserole

    Frequently Asked Questions

    Can I use canned condensed soup instead?

    Absolutely! You can use any type of condensed soup you like. The flavors might be altered some, so before you put the topping on and crisp it up, give the casserole a taste and adjust the seasonings as needed.

    Does this freeze well?


    I haven't frozen any, but I imagine it would freeze just as well as any other similar casserole. Just make sure it's cold before freezing to help prevent ice crystals.

    How do you keep Tuna Noodle Casserole from Drying out?


    As it sits in the refrigerator, the casserole can dry out some. Keeping it tightly covered helps and I've found that putting a small amount of cream into the dish you are using to reheat it in also brings the moisture and creaminess back into the tuna noodle casserole.

    What is the best way to reheat it?

    If you have the Ninja Foodi PC & AC, I would reheat with the casserole serving in a pan, covered and use the steam function with 2 cups of water.
    The steam time will depend on how big the serving is, then finish up with a little air crisping on the top.
    If it's frozen solid, maybe PC for 1-2 minutes first.

    Ingredients & Substitutions

    Here are a list of the main ingredients and suggestions for dietary and/or preference substitutions.

    Egg Noodles

    I used extra wide egg noodles in this recipe and think they are the perfect pasta choice for this casserole, but if you don't like them or can't have them, here are some suggestions.

    Gluten Free

    If you are gluten free, you can use a (affiliate link)gluten free variety of egg noodle. I did some looking around and they are a little pricey, at least on Amazon. Or you can use another type of pasta that is gluten free instead.

    You may need to adjust your PC time according the variety of pasta you choose. I have not cooked with gluten free pasta, but from what I've heard, it cooks faster.

    Other Noodle Options with suggested cook times.

    Elbows or shells would work fine and I would increase the PC time to 3 minutes. If that isn't enough to get the noodles al dente, then use the sear/sauté function to simmer them before adding the cheese and cream of celery soup. You can add more liquid if needed.

    I also think campanelle pasta would work great in this recipe. I would PC for 3 minutes.

    Penne, ziti, and rotini can also be used, but I would increase the PC time to 4 minutes because they are thicker and will take a little longer to cook.

    Tuna

    I used 2 small cans of Albacore tuna in water, but you could use more tuna if you like and that won't change the recipe at all. 

    You can also use the darker tuna, which, ironically, is called chunk light. 

    If you aren't a tuna fan and want to make this recipe, it would be incredible with cooked chunked chicken. The canned chicken is stringy in my opinion, so I would opt for freshly cooked chicken instead. 

    You can also use salmon if you prefer.

    You also don't have to use any type of fish or meat and it will be delicious!

    The only thing I wouldn't do is use fresh tuna, it's too expensive and is better seared or grilled and served as is, but you can use it if you have leftovers or need to use it up. I'm not sure how adding it raw would change the flavors in the dish, so I would cook it first and then add it after the PC time. 

    Minor's Vegetable Base

    I love the flavor in (affiliate link)Minor's Vegetable Base and I have never found another vegetable base that compares.

    However, you can certainly use a different base or use 3 cups of a quality vegetable stock or even sub in chicken stock if you prefer.

    Cream of Celery Soup

    Like I said earlier in this article, I truly believe the homemade condensed cream of celery soup is the magic ingredient in this recipe. I really urge you to try it. It gives such a boost of freshness and balances all the flavors beautifully.

    jars of condensed cream of celery soup next to a glass with celery stalks in it
    Homemade Cream of Celery Soup

    Of course, you can substitute it for the canned variety or switch it up for condensed cream of mushroom soup.

    Mixed Vegetables

    Peas and mushrooms are the most common vegetables used in a tuna noodle casserole and I love both of them, but chose to use frozen mixed vegetables instead for a couple reasons.

    One, I didn't have mushrooms and peas when I tested the recipe the second time and two, I didn't like the first version with the mushrooms. I'm sure it's just me, but there is something about fish and mushrooms that just doesn't jive with me.

    So, I used the frozen mixed vegetables that are a combination of diced carrots, corn, peas and small cut green beans. I also got rid of that dreaded cream of mushroom soup, but that is a whole other story.

    The frozen mixed vegetables were PERFECT in this recipe.

    You can certainly use mushrooms and I would add them in before pressure cooking.

    You can use all peas, but I think 2 cups of peas would be a bit much, so start out with 1 cup and add more if you want.

    You can also use fresh carrots and cut them into 1-2"chunks and they should be fine if you add them before pressure cooking.

    Really, you can add or omit any vegetable you like. If your vegetables are larger, you might need to simmer a little longer before adding the cheese (add more liquid if needed), but other than that whatever you choose will be just fine.

    Cheese

    For this recipe, I used the pre-shredded sharp cheddar cheese, but you can use any type of cheese that you like.

    If you are dairy free, you can skip the cheese, as well, and add in another ¼ cup of condensed cream of celery soup to add the extra creaminess that comes from the cheese.

    Butter & Cream

    I used salted butter and heavy whipping cream in the casserole itself and salted butter in the panko topping. You can use unsalted butter and it will be fine.

    These are completely optional (so is the cheese), so if you are dairy free, you can still make this recipe.

    Instead of the butter, cream, and cheese use 1-1¼ cups of condensed cream of celery soup. Since the canned kind usually has dairy in it, you will want to make this dairy free version: Condensed cream of celery soup. Adjust seasonings as needed.

    Panko

    I chose panko over breadcrumbs because I liked the texture of the topping better, but you can use either or a combination of the two.

    If you are gluten free, they do sell a gluten free panko, here is the link I found on Amazon: (affiliate link)Gluten Free Panko

    I have even seen people use potato chips for the topping and that would work too, I would just make a few changes. Since the potato chips are already crispy and you don't want them to burn, I would simmer the casserole mixture for about 5-7 minutes to cook the vegetables and then add the potato chip topping and either bake or broil (Air fry would blow them around)

    I've never made a potato chip topping before, but I think you simply crush them and put them on top of a cheese layer.

    You can skip the topping all together! Trust me, the casserole is delicious without it!

    Can I Double the Recipe?

    Yes, you can. However there are a few things to keep in mind, especially if you want to make it all in one pot using the Ninja Foodi or Instant Pot Duo Crisp.

    The ingredient amounts were chosen so that there is a good ratio of casserole to topping. Doubling the casserole ingredients will throw that off. If that doesn't bother you, then keep reading and I'll give my suggestions to the changes you would want to make.

    You can also double the topping ingredients, but that would just make the topping thicker and thicker isn't always better when you want a nice crispy topping.

    The other option for doubling the recipe and keeping the ratios on target is to pressure cooker the casserole and then transfer it into a large casserole dish so that you have about 3" of casserole on the bottom. Double the topping ingredients and cover the top. Bake on 375-400°F/190-210℃ for 20 minutes or so. Check on it after about 10 minutes and adjust the temperature down if it's getting too brown.

    If you want to pressure cook a double batch, here are the changes I would make.

    Don't double the liquid or you will end up with soup. For 16 ounces of egg noodles, I would use 4½ cups of liquid. Double all of the other ingredients, except the topping (unless you want a thicker topping).

    You would also want to DECREASE the pressure cook time. The pot will take longer to come to pressure because it has more liquid and the time to pressure is cook time. Since I do not like overcooked noodles, I would PC for zero minutes with a 1 minute natural release, then manually release the remaining pressure. If you like your noodles softer, PC for 1 minute with an immediate release. If you see any foaming or sputtering when you release the pressure, flip the valve back to seal and wait a minute, then release it again.

    Stovetop/Oven Directions

    Heat 6-8 cups of water in a large stock pot on the stove. When boiling, add in the egg noodles and cook according to the package directions JUST until they are al dente.

    Drain the water and reserve about ½ cup. Add in the drained tuna, diced onion, seasonings (including the vegetable base to taste), condensed soup, frozen vegetables, heavy cream, and 1½ cups of shredded cheese. Stir until combined. If the mixture doesn't look creamy enough, add in some of the pasta water.

    Cook on low for about 5-10 minutes or until the vegetables soften up. Transfer to a casserole dish and spread the panko topping on top. You may need extra topping depending on how big your casserole dish is.

    Bake on 375-400℉/190-210℃ in a PREHEATED oven for 10-15 minutes or until the topping is brown and crispy.

    Pressure Cooker without Crisping Lid Directions

    Follow the directions for pressure cooking up until the point of crisping the top. Transfer the casserole mixture to a casserole dish (9x11 should work fine). Spread the topping over the surface. You made need more topping to cover the entire top.

    Bake on 375-400℉/190-210℃ in a PREHEATED oven for 10-15 minutes or until the topping is brown and crispy.

    Ninja Foodi or Instant Pot Duo Crisp Directions

    Whether you use the Ninja Foodi, IPDC or your pressure cooker with a crisping lid, the instructions will be the same. If you don't have the same temperature settings, just choose the closest air fry setting to 300°F/150℃ to crisp the top.

    Casserole

    Put the 8 ounces of egg noodles in the inner pot. Drain 2 cans of tuna and add to the pot. Add in the salt, pepper, and onion powder.

    Dice the onion and add to the pot and stir it all together.

    Mix the (affiliate link)vegetable base with the water to combine or measure out 3 cups of vegetable stock/chicken stock and add to the inner pot. Add the 2 Tablespoons of butter on top.

    ingredient in pot before pressure cooking

    Put the pressure lid on and turn the valve to seal. Set the pressure on high for 2 minutes. When the time is up immediately release the remaining pressure.

    Turn the sear/sauté on medium low. Add in the ½ cup of condensed cream of celery soup, ½ cup of heavy cream, and 1½ cups of shredded sharp cheddar cheese. Stir to combine and keep the heat on low medium while you make the topping.

    adding, soup, cream, cheese, veggies to casserole and stirring

    Panko Topping

    Melt 2 Tbsps of butter in a medium size mixing bowl. Add 1 cup of panko bread crumbs and mix to combine. Add in ½ cup of shredded cheddar cheese and mix until combined.

    making the panko topping

    Spread the topping evenly on top, make sure to cover the noodles or they dry out.

    Put the crisping lid down (or on) and set the air crisp (or air fry) setting to 300℉/150℃ and the time to 15 minutes. I always suggest checking on the topping after about 8-10 minutes to see if you need to adjust your temperature.

    spreading and crisping the topping on the tuna noodle casserole

    When the topping is brown and crispy, it's done!

    Serve & Enjoy!

    tuna noodle casserole on a plate lifting a forkful
    Serving of Tuna Noodle Casserole on a plate

    EASY Tuna Noodle Casserole

    Recipe By: Louise
    Use your pressure cooker with crisping lid to make this delicious recipe all in one pot!
    4.95 from 20 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 17 minutes mins
    Time to pressure 10 minutes mins
    Total Time 32 minutes mins
    Course Dinner
    Cuisine American
    Servings 6
    Calories 596 kcal

    Equipment

    • Ninja Foodi Pressure Cooker with TenderCrisp
    Turn this on when cooking to prevent your screen from going dark

    Ingredients

    • 8 ounces extra wide egg noodles
    • 11 ounces canned albacore tuna 2 (5.5) cans, drained
    • ½ onion about ½-3/4 cup diced
    • ½ teaspoon fine grind sea salt
    • ½ teaspoon onion powder
    • ½ Tbsp Minor's vegetable base
    • ¼ tsp black pepper
    • 3 cups water
    • 4 tablespoon butter divided in recipe
    • ½ cup cream of celery soup
    • ½ cup heavy cream
    • 2 cups mixed vegetables frozen
    • 2 cups cheese divided in recipe
    • 1 cup panko

    Would you like to save this recipe?

    I will email this recipe page to you, so you can come back to it later!

    Instructions
     

    • Add 8 ounces of egg noodles to the inner pot. Drain 2 cans of tuna and add to the pot. Dice the onion and add to the pot. Add ½ teaspoon fine grind sea salt, ½ teaspoon onion powder, and ¼ teaspoon of black pepper. Stir to combine.
    • Mix the (affiliate link)vegetable base with the water to combine or measure out 3 cups of vegetable stock/chicken stock and add to the inner pot. Add the 2 Tablespoons of butter on top.
    • Put the pressure lid on and turn the valve to seal. Set the pressure on high for 2 minutes. When the time is up immediately release the remaining pressure.
    • Turn the sear/ sauté on medium low. Add in the ½ cup of condensed cream of celery soup, ½ cup of heavy cream, frozen vegetables and 1½ cups of shredded sharp cheddar cheese. Stir to combine and keep the heat on low medium while you make the topping.
    • Melt 2 Tbsps of butter in a medium size mixing bowl. Add 1 cup of panko bread crumbs and mix to combine. Add in ½ cup of shredded cheddar cheese and mix until combined.
      Spread the topping evenly on top, make sure to cover the noodles or they dry out.
    • Put the crisping lid down (or on) and set the air crisp (or air fry) setting to 300℉/150℃ and the time to 15 minutes. I always suggest checking on the topping after about 8-10 minutes to see if you need to adjust your temperature.

    Video

    https://youtu.be/DsClknNU3Es

    Notes

    Stovetop/Oven Directions
    Heat 6-8 cups of water in a large stock pot on the stove. When boiling, add in the egg noodles and cook according to the package directions JUST until they are al dente.
    Drain the water and reserve about ½ cup. Add in the diced onion, drained tuna, seasonings (including the vegetable base to taste or increase the other seasonings to taste), condensed soup, frozen vegetables, heavy cream, and 1½ cups of shredded cheese. Stir until combined. If the mixture doesn't look creamy enough, add in some of the pasta water.
    Cook on low for about 5-10 minutes or until the vegetables soften up. Transfer to a casserole dish and spread the panko topping on top. You may need extra topping depending on how big your casserole dish is.
    Bake on 375-400℉/190-210℃ in a PREHEATED oven for 10-15 minutes or until the topping is brown and crispy.
    Pressure Cooker without Crisping Lid Directions
    Follow the directions for pressure cooking up until the point of crisping the top. Transfer the casserole mixture to a casserole dish (9x11 should work fine). Spread the topping over the surface. You made need more topping to cover the entire top.
    Bake on 375-400℉/190-210℃ in a PREHEATED oven for 10-15 minutes or until the topping is brown and crispy.
     
     
    Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.
     
     
     
     

    Nutrition

    Serving: 1.5cupCalories: 596kcalCarbohydrates: 45gProtein: 31gFat: 32gSaturated Fat: 18gTrans Fat: 1gCholesterol: 140mgSodium: 826mgPotassium: 434mgFiber: 4gSugar: 2gVitamin A: 4017IUVitamin C: 7mgCalcium: 347mgIron: 3mg
    Keyword Instant Pot tuna noodle casserole, Ninja Foodi tuna noodle casserole
    Course Dinner
    Cuisine American
    Tried this recipe?Let us know how it was!

    About the Recipe Author, Louise Long

    Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

    Picture of Louise.

    She published her first cookbook in the Fall of 2018 and is very interested in writing several more.

    Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.

    Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.

    Ninja Foodi Pressure Cooker & Air Crisper 101

    Simply Cooking with Louise

    Ninja Woodfire Outdoor Grill & Smoker

    Ninja Combi Recipes & Tips

    Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

    She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information

    I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

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    Reader Interactions

    Comments

    1. Natasha

      December 12, 2023 at 11:50 am

      Can I use milk instead of cream?

      Reply
      • Louise

        December 13, 2023 at 6:47 am

        Yes, you can do that it just may not be as thick.

        Reply
    2. NOEL PetersEn

      October 04, 2023 at 12:35 pm

      5 stars
      Louise, Your tuna noodle casserole was the very first recipe I made in my Ninja Foodi. It was so scrumptious! My husband was away on business. I had to FaceTime him to show my eating the lucious goodness of this dish. He was so jealous! I did made it for his "welcome back home" dinner. He loves it also. Since I don't care for the usual breakfast food, I eat leftovers. So for several mornings, I kept enjoying the creamy and crunchy tuna. Thank you for including the stovetop directions as his sister does not yet have a Foodi.

      Reply
      • Louise

        October 07, 2023 at 2:37 pm

        I'm so glad to hear this!

        Reply
    3. Carrie

      March 19, 2023 at 3:11 pm

      5 stars
      Can't go wrong with this recipe! Soooo good!!

      Reply
      • Louise

        March 19, 2023 at 4:40 pm

        I'm so glad you enjoyed it!

        Reply
    4. Lori D

      February 21, 2023 at 4:59 pm

      5 stars
      Sooooo delicious even my picky kids ate it!! I did not attempt the topping however because I didn't have the air crisp option on my pressure cooker and didn't want to mess it up. Definitely making this again.

      Reply
      • Louise

        February 23, 2023 at 10:52 am

        I'm so glad everyone enjoyed it!

        Reply
    5. tina pfeifer

      August 31, 2022 at 8:01 pm

      Thanks
      This was a winner.. hubs said hed do it again.. hes a real meat and potatoes guy. so this really was a nice change..

      Reply
      • Louise

        September 02, 2022 at 5:26 pm

        I'm so glad you both enjoyed it!

        Reply
    « Older Comments
    4.95 from 20 votes (11 ratings without comment)

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