Pressure Cooker Tuna Noodle Casserole is absolutely the best around. Fresh cream, mushrooms, celery add layers of flavor to bring back childhood memories.
Cremini mushrooms add the best flavor. The white or button mushrooms don't have much of a flavor.
Mincing the mushrooms works much better than slicing them. I tried them sliced and minced and minced really add a special value to this dish.
Using a food processor
for mincing is a huge time saver. The onions, mushrooms and celery can all go in at the same time.
If using Better than Bouillon Chicken Base
instead of boxed chicken broth or homemade chicken broth
, use 2 good teaspoons of the base mixed with 2 cups of fresh water.
tuna in water works the best, so that your casserole is not oily.
Adding the frozen peas in after pressure cooking, ensures the peas to remain bright green and to keep their snap. Peas defrost in a matter of seconds and by the time, you have mixed them through the Tuna Noodle Casserole, they will be perfectly warmed and ready to eat.
If you are tempted to add cheese to this recipe, please try it without first. While cheese makes everything better, it is my opinion that it degrades this recipe.
Some people like to add a potato chip topping. If you would like a topping, simple crush potato chips to make two cups crushed and sprinkle on top of the casserole. Try using the Mealthy CrispLid
to quickly crisp them up right in the pot!