Healthy Tuna Casserole: Instant Pot and Stovetop Instructions
This healthy tuna casserole uses homemade cream of mushroom soup and whole grain noodles–perfect comfort food for the days you need it most. This is the recipe that my family loves most, and can be adapted for your family as well!
Servings: 4 people
Calories: 376kcal
Equipment
- Instant Pot 6 qt
- Stock Pot
- Kitchen Knife
Ingredients
- 12 oz whole grain egg noodles
- 5 large mushrooms sliced
- 1 cup frozen mixed vegetables diced carrots and peas
- 1 ½ cups cream of mushroom soup homemade or canned low sodium (2 small cans)
- 2 cans chunk white tuna in water with no salt added, broken up with a fork (I like Wild Planet brand)
Instructions
Oven Instructions:
- Boil noodles (about 3C dry, maybe a little over) until tender (according to package directions), strain. 12 oz whole grain egg noodles
- Stir in vegetables, homemade soup, and tuna. 1 cup frozen mixed vegetables, 5 large mushrooms, 1 1/2 cups cream of mushroom soup, 2 cans chunk white tuna in water
- Allow the "casserole" to cook on medium heat until heated through, about 15 minutes. Add almond milk if you notice it drying out at all.
- If yo'ud like to bake this instead of allowing it to heat on the stove, add the recipe to a baking dish and cover with foil. Baje for 25 minutes at 350º.
Instant Pot Instructions:
- Spray the bottom of the pot with olive oil to avoid food sticking.
- Drain and break up each can of tuna and put it on the bottom of the pot. 2 cans chunk white tuna in water
- On top of the tuna, add the mushrooms if you're including them. 5 large mushrooms
- Add 4 cups of pasta on top of the mushrooms and tuna, but don't stir. Add the cream of mushroom soup on top. 12 oz whole grain egg noodles, 1 1/2 cups cream of mushroom soup
- You can add the frozen vegetables at the top if you'd like, or if you like them a little crunchy, cook them in the microwave and add them after the tuna casserole is cooked. 1 cup frozen mixed vegetables
- Add 3 cups of water on top of the pasta and close the lid. Set the Valve to Sealing and cook on high pressure for 4 minutes.
- As soon as the pot is done cooking, release the pressure manually. This means switch the valve to Venting and allow the steam to shoot out.
- Remove the lid and stir the recipe. Add the cooked vegetables now if they're not in the pot already and stir again.
- Allow to cool for a few minutes and serve!
Nutrition
Calories: 376kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 568mg | Potassium: 666mg | Fiber: 8g | Sugar: 1g | Vitamin A: 2331IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg