Description
A twist on good old fashioned tuna casserole. Flavors from Mom’s tuna casserole but made easier, faster and without cream of soups.
Ingredients
Scale
- 1 tsp olive oil
- 1/4 cup diced onion
- 1 large garlic clove, minced
- 1 3/4 cups chicken broth
- 6 ounces uncooked pasta shells (you can also use elbow macaroni)
- 1 cup diced mushrooms
- 1 Tbsp Dijon mustard
- 1 (5 oz) can tuna, drained
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup frozen peas
- 1/2 cup crushed cornflakes or potato chips
- Salt and pepper
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the diced onions and saute for 2 minutes. Then add in the garlic and saute for 20 seconds. Add in the chicken broth and scrape the bottom of the pot. Turn off the Instant Pot.
- Add in the pasta, mushrooms, mustard and tuna.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up move the valve to venting. Remove the lid.
- Stir in the cheese and peas. Let the pot sit for a minute or two with the lid on top so the peas will warm through and the cheese will melt. It may be a little runny at first but as it sits and you stir it the pasta will soak up the liquid. Salt and pepper to taste.
- Then, if desired, you can pour the pasta into a baking dish and bake the cornflakes/potato chips on top for 5 minutes at 400 degrees F. I used my Mealthy CrispLid* to crisp up the cornflakes. I cooked for 3 minutes at 450.
- Scoop onto plates and enjoy!
Notes
This makes a small batch, 4 servings. You can easily double this recipe. Just double all the ingredients and keep the cooking time the same.
- Category: Casserole
- Method: Instant Pot
- Cuisine: American
