Believe Me Casserole–egg noodles with tuna (or chicken), mushrooms, bell peppers and cheese made in the Instant Pot.
Believe Me Casserole
Remember when you were growing up and your mom or grandma would make a dinner that you wrinkled your nose at and she’d say “believe me, it’s good!”? This would happen quite frequently at my house and when I tried the dinner I was usually pleasantly surprised that it was actually tasty.
Today’s dinner reminds me of something grandma would make…it’s a tuna noodle casserole. With a few twists like dill pickle juice and dijon mustard. Grandma would have used a bunch of mayo in this but I chose to use sour cream. Skyler and I dug into this dinner and enjoyed. However, I had to make it when Greg was out of town because he is definitely not a fan of tuna. Haha! He would not have “believed me” for sure.
Ingredients/Substitution Ideas
- Butter
- Mushrooms
- Chicken broth–or water and Better than Bouillon chicken base
- Dill pickle juice
- Egg noodles
- Tuna— you can also use 1-2 cups of chopped cooked chicken or canned chicken
- Red bell pepper–or another color of bell pepper
- Dijon mustard–or yellow mustard, spicy brown mustard
- Onion powder
- Garlic powder
- Kosher salt
- Black pepper
- Sour cream–or plain yogurt
- Milk
- Sharp cheddar cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes.
Pour in the broth and pickle juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the egg noodles. Dump in the tuna, bell pepper, dijon, onion powder, garlic powder, salt and pepper. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the sour cream and milk.
Sprinkle the cheese on top and let it melt.
Serve and enjoy!
Notes/Tips
- Serve with raw veggies and dip or roasted garlic green beans.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with mushrooms are Carol’s Casserole and Instant Pot Cajun Sausage, Potatoes and Green Beans.
- If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Believe Me Casserole
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 17 minutes
- Yield: 4–6 servings 1x
Description
Egg noodles with tuna, mushrooms, bell peppers and cheese made in the Instant Pot.
Ingredients
- 2 Tbsp butter
- 4 ounces sliced mushrooms
- 2 cups chicken broth
- 1/4 cup dill pickle juice
- 8 ounces egg noodles
- 1 (4 oz) can tuna, drained
- 1/2 of one red bell pepper, diced
- 1 Tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup sour cream
- Splash of milk
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes.
- Pour in the broth and pickle juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles. Dump in the tuna, bell pepper, dijon, onion powder, garlic powder, salt and pepper. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream and milk. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot
More Instant Pot recipes with egg noodles…
Dixie Casserole
Instant Pot creamy chicken and egg noodle casserole with cheddar cheese.
Last Frontier Casserole
An Instant Pot dish with egg noodles, chicken, celery, onion, creamy sauce and a crispy potato chip topping.
Instant Pot Amish Beef Noodles
Tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How a this be made in a crock o=pot, oven, stove?