Wednesday, October 27, 2010

Tuna Noodle Casserole

I came up with this one when I needed a super quick dinner. It won't have the bread crumbs baked on the top but if you can't do without, simply transfer to a baking dish when finished cooking , add your crumbs and place under the broiler for a few minutes until browned. Without a pressure cooker I needed four dishes -1. The pot for cooking the noodles 2. the colander for draining 3. the bowl for mixing the ingredients 4. the casserole dish, which makes for quite the clean up. With the P.C. -ONE! PRICELESS!!

HIGH PRESSURE 4 MINUTES/ QUICK RELEASE

INGREDIENTS:
  • 2 stalks celery, sliced
  • 1-2 carrots, peeled & chopped (optional)
  • 1/4 cup diced onions (Optional)
  • 1 cup frozen Peas (Set out while cooking casserole to begin defrosting)
  • 1 1/2 cups hot water
  • 3/4 cup milk
  • 12 oz uncooked Wide Egg Noodles
  • 2 cans Tuna packed in water, drained
  • 1 can Cream of Celery or Cream of Mushroom Soup
  • 1-2 tbs Butter
  • Salt & pepper to taste
  • Cheese (Optional)

DIRECTIONS:

Select the Saute setting on the pressure cooker. Add the butter and when hot add your celery, carrots, and onions. Saute until soft - 2-3 minutes. Add the water and milk, and heat until it comes to a soft boil stirring occasionally as to not burn the milk. Once it is boiling, stir in your Noodles, Cream Soup, and Tuna, mixing well. Lock lid in place and set to High Pressure for 4 minutes. When done Quick Release. Stir in the peas (it's OK if they are still frozen), Salt & Pepper to taste, and cheese if using. Serve & enjoy!

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