📝 About This Recipe
This modern take on the nostalgic mid-century classic transforms the humble tuna noodle casserole into a gourmet, one-pot wonder using the Instant Pot. We've elevated the flavor profile with sharp cheddar, fresh aromatics, and a touch of Dijon mustard, ensuring every bite is rich, velvety, and deeply comforting. Perfect for busy weeknights, this dish delivers a sophisticated depth of flavor that far surpasses the canned-soup versions of the past.
🥗 Ingredients
Aromatic Base
- 2 tablespoons Unsalted Butter
- 1/2 cup Yellow Onion (finely diced)
- 2 stalks Celery (thinly sliced)
- 3 cloves Garlic (minced)
Casserole Body
- 3 cups Chicken or Vegetable Broth (low sodium)
- 12 ounces Wide Egg Noodles (dry)
- 10 ounces Canned Tuna (2 cans, drained and flaked)
- 1 cup Frozen Peas (thawed)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Creamy Finish
- 1/2 cup Heavy Cream (at room temperature)
- 1/4 cup Sour Cream (full fat)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 2 tablespoons Fresh Parsley (chopped)
Crunchy Topping
- 1/2 cup Panko Breadcrumbs
- 1 tablespoon Melted Butter (for the topping)
👨🍳 Instructions
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1
Turn the Instant Pot to the 'Sauté' setting and add 2 tablespoons of butter. Once melted, add the diced onion and sliced celery.
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2
Sauté the vegetables for 3-4 minutes until the onion becomes translucent and the celery softens slightly.
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3
Stir in the minced garlic and cook for an additional 30-60 seconds until fragrant, being careful not to burn it.
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4
Pour in a splash of the broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent a 'burn' notice.
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5
Add the remaining broth, salt, pepper, and Dijon mustard. Stir to combine.
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6
Add the dry egg noodles to the pot. Press them down gently with a spatula so they are mostly submerged in the liquid, but do not stir them vigorously.
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7
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Select 'Pressure Cook' on High for 2 minutes.
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8
While the pasta cooks, mix the panko breadcrumbs with 1 tablespoon of melted butter in a small bowl and set aside.
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9
When the cooking time is complete, immediately perform a 'Quick Release' of the pressure by carefully turning the valve to 'Venting'.
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10
Open the lid and gently stir the noodles. They may look a bit liquidy, but the starch will help thicken the sauce as you add the remaining ingredients.
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11
Stir in the drained tuna and the frozen peas. The residual heat will warm the peas perfectly without overcooking them.
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12
Add the heavy cream, sour cream, and 1 cup of the shredded cheddar cheese. Stir gently until the cheese is melted and the sauce is velvety.
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13
If your Instant Pot has an Air Fryer lid, sprinkle the remaining 1/2 cup of cheese and the panko mixture on top and air fry at 400°F for 2-3 minutes. Alternatively, transfer the mixture to a baking dish and broil in the oven until golden.
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14
Garnish with fresh parsley and serve immediately while hot and creamy.
💡 Chef's Tips
Use tuna packed in water for a lighter taste, or oil-packed for a richer, more indulgent flavor. Always perform a Quick Release for pasta dishes; leaving it on Natural Release will result in overcooked, mushy noodles. Shred your own cheese from a block rather than buying pre-shredded; the starch coating on bagged cheese prevents it from melting smoothly into the sauce. If the sauce seems too thin after stirring, let it sit for 3-5 minutes on the 'Keep Warm' setting; it will thicken significantly as the noodles absorb the cream.
🍽️ Serving Suggestions
Serve with a crisp green side salad tossed in a bright lemon vinaigrette to balance the richness of the cream sauce. Pair with roasted garlic green beans or steamed broccoli for a complete, vegetable-forward meal. A chilled glass of buttery Chardonnay or a dry Riesling complements the seafood and cream perfectly. For an extra kick, serve with a bottle of your favorite hot sauce or a sprinkle of crushed red pepper flakes.