Tuna Noodle Casserole
Easy Tuna Noodle Casserole from scratch that you can make in your pressure cooker.
- 1 lb pasta of choice
- 3 Tablespoons olive oil can use butter
- 1 onion diced
- 2 stalks celery diced
- 2 garlic cloves sliced
- 4 Tablespoons all-purpose flour
- 1 cup coconut milk
- 2 cups broth
- Salt and pepper to taste
- 1 teaspoon dried dill
- 1 cup peas
- 1-5 oz can tuna
- 1/2 cup shredded cheese <-- can use cashew cheese or regular mozzarella
Turn your Instant Pot to Saute and add 1 Tablespoon of the olive oil.
Add the onion and celery to the hot oil and cook until onion is translucent, about 3 minutes. Add the garlic and continue cooking for 1 minute until fragrant.
Remove vegetables to a small dish.
Place 2 Tablespoons of oil in the same saucepan and melt. Stir in the all-purpose flour until you form a brown roux.
Turn off the Instant Pot
Whisk the coconut milk into the roux, and then add the broth and spices.
Add back in the vegetables, then layer in the pasta, tuna and cheese. (Do not mix.)
Place the lid on the Instant Pot and set to manual for 5 minutes.
Stir in the peas and let set for 2 minutes before serving.
Calories: 750kcal | Carbohydrates: 102g | Protein: 24g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 14mg | Sodium: 595mg | Potassium: 529mg | Fiber: 6g | Sugar: 7g | Vitamin A: 637IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 5mg