TUNA CASSEROLE
PREP:
15 MINUTES |
TOTAL COOK TIME:
22 MINUTES |
MAKES:
4–6 SERVINGS
APPROX. PRESSURE BUILD:
6 MINUTES |
PRESSURE COOK:
3 MINUTES |
AIR CRISP:
8 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1
Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Allow to preheat
for 3 minutes.
2
After 3 minutes, add mushrooms, onion, red
pepper, thyme, salt, and pepper to pot. Cook
for 5 minutes, stirring occasionally.
3
Add soup, broth, half & half, noodles, and tuna.
Stir to combine.
4
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
3 minutes. Select START/STOP to begin.
5
Meanwhile, in a small bowl, stir together bread
crumbs and oil. Set aside.
6
When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
7
Add peas and cheese to the pot. Stir to
combine. Top evenly with bread crumb mixture.
8
Close crisping lid. Select AIR CRISP, set
temperature to 400°F, and set time to
8 minutes. Select START/STOP to begin.
9
Cooking is complete when top is golden
brown. Serve immediately.
INGREDIENTS
2 tablespoons unsalted butter
1
/
2
pound button mushrooms, sliced
1 medium yellow onion, peeled, diced
1
/
2
red bell pepper, diced
1 teaspoon dried thyme
1 teaspoon kosher salt
1
/
2
teaspoon ground black pepper
3
/
4
cup condensed cream of mushroom soup
1
1
/
2
cups chicken broth
1 cup half & half
1
/
2
package (8 ounces) dry wide egg noodles
3 cans (4 ounces each) albacore tuna, drained
1
/
2
cup seasoned bread crumbs
1 tablespoon extra virgin olive oil
1
/
2
cup frozen peas
1
/
2
cup shredded Monterey Jack cheese
18
Lunch & Dinner
