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Serving of Tuna Noodle Casserole on a plate
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5 from 8 votes

EASY Tuna Noodle Casserole

Use your pressure cooker with crisping lid to make this delicious recipe all in one pot!
Prep Time5 mins
Cook Time17 mins
Time to pressure10 mins
Total Time32 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 596kcal
Author: Louise

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 tsp fine grind sea salt
  • ½ tsp onion powder
  • ½ Tbsp Minor's vegetable base
  • ¼ tsp black pepper
  • 3 cups water
  • 4 Tbsp 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

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 tsp fine grind sea salt, ½ tsp onion powder, and ¼ tsp of black pepper. Stir to combine.
  • Mix the 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.

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.
 
 
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Nutrition

Serving: 1.5cup | Calories: 596kcal | Carbohydrates: 45g | Protein: 31g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 826mg | Potassium: 434mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4017IU | Vitamin C: 7mg | Calcium: 347mg | Iron: 3mg