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Tuna Noodle Casserole
This modern take on tuna noodle casserole comes together entirely in a pressure cooker for a fast weeknight dinner. The one-pot method builds a rich, creamy sauce right alongside the pasta, saving time and cleanup. Sweet sugar snap peas add a fresh crunch that balances the savory Monterey Jack cheese and tender fusilli. A final topping of crushed corn chips delivers the classic textural contrast that makes this comfort food so satisfying.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped (½ cup)
- ½ cup chopped red bell pepper
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped fresh thyme leaves or ¾ teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 carton (32 oz) vegetable or chicken broth
- 3 cups uncooked fusilli pasta
- 2 cans (5 oz each) tuna in water, drained
- 1 package (10 oz) frozen sugar snap peas
- 2 cups shredded Monterey Jack cheese (8 oz)
- ½ cup half-and-half
- ½ cup crushed corn chips
Instructions
- 1Set a 6-quart pressure cooker to the high saute function and melt the butter in the pot.
- 2Add the chopped onion, red bell pepper, garlic, and thyme to the melted butter. Cook and stir occasionally until the vegetables soften.
- 3Sprinkle the flour, salt, and black pepper over the softened vegetables, stirring constantly until fully incorporated.
- 4Pour in the broth and add the uncooked fusilli pasta, stirring well to combine the ingredients.
- 5Secure the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 12 minutes.
- 6Cancel the cooking cycle and carefully switch the valve to the venting position to quickly release the remaining pressure.
- 7Once the pressure drops, stir in the drained tuna, frozen sugar snap peas, shredded Monterey Jack cheese, and half-and-half.
- 8Switch the cooker back to the normal saute setting. Cook and stir frequently for 2 to 4 minutes until the sauce is hot and the peas are crisp-tender. Serve topped with crushed corn chips.