Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon Olive Oil
- 3 Tablespoons Unsalted Butter
- 1 small Sweet Onion, (diced)
- 3 cups Chicken Broth, (low sodium)
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dill Weed, (dried)
- 2 (6 oz) cans Chunk Light Tuna, (in water, mostly drained)
- 12 oz Wide Egg Noodles, (uncooked)
- 2 (10.5 oz) cans Condensed Cream of Mushroom Soup ((or 1 mushroom and 1 celery))
- 1 cup Half and Half
- 2 cups Frozen Peas
- 2 cups Sharp Cheddar Cheese, (shredded)
- 2 Tablespoons Fresh Parsley, (chopped)
Instruction
- Turn on the Sauté setting. When hot, add the oil, butter and onion. Cook, stirring occasionally, until onion starts to turn translucent.
- Add the broth, salt, pepper, garlic powder, onion powder, and dill. stir.
- Add the half and half. Turn off the Sauté setting.
- Add the egg noodles. Do not stir.
- Add the tuna, spreading evenly over the noodles. Do not stir.
- Add the mushroom soup and spread to cover the noodles. Do not stir.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes for soft noodles (2 minutes for firmer noodles). High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure. If any soup starts to come out of the steam vent, close it and release the pressure in bursts until the pressure has gone down enough to open it fully.
- When the pin in the lid drops back down, open the lid.
- Carefully take the pot out of the pressure cooker housing and set on a heat safe surface (this keeps it from cooking more).
- Add the peas and give a gentle stir.
- Add the cheese and stir. The casserole will thicken as it cools.
- When the cheese has melted, serve with a sprinkle of parsley as a garnish.
