This Instant Pot Tuna Noodle Casserole is one of the easiest dinners you will ever make!
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It’s all cooked in one pot…including the noodles, so clean up is easy!
Another great thing about this Tuna Noodle Casserole is that it’s low in points. For My WW blue and purple it’s 3 points per serving, for green it’s 4 points per serving.
Each serving is 1 cup. Even if you have 2 servings (2 cups) it is still only 6-8 points depending on your plan.
Click here to view your WW Personal Points and track it on your app.

So what did I do to lighten it up so much? I’ll tell you. π
I used Healthy Request cream of mushroom soup and Healthy Request cream of celery soup. It was a total of 10 points for both.
Using the regular version of these soups would have been 15 points. Not a huge point difference, but five points is five points.
Instead of using heavy cream or cheeses for the tuna noodle casserole I used fat free half and half. I did not use any cheese.
Guess what…it was still creamy!
To make the tuna noodle casserole I started by adding the two soups to the Instant Pot.
I mixed them together, then added the chicken broth and seasonings and stirred it.
Next I added the egg noodles. I stirred them in the soup making sure to get all of them wet. The noodles will not be completely covered by the liquid, not even close actually. It’s ok though, they will cook just fine.
I secured the lid to the Instant Pot, then let it cook for 3 minutes.
If you’re new to Instant Pot cooking you will quickly realize that even though a recipe only cooks for 3 minutes, it actually takes a little while for the Instant Pot to come to pressure.
Once the Instant Pot beeped I released the pressure and removed the lid. I stirred the noodles right away.
I added the fat free half and half and the peas, then stirred it. That’s it!!

I used frozen peas for this recipe. I’m not a fan of canned peas. I took the peas out of the freezer when I was getting all of the ingredients ready and let them sit out while everything was cooking.
It really doesn’t take long for the peas to cook once you add them to the Instant Pot.

Yield: 8 servings (approximately 1 cup per serving, points per serving for blue and purple is 3, points per serving for green is 4)
Click here to view your WW Personal Points and track it on your app.
- 10.5 oz. can Healthy Request Cream of Mushroom soup, condensed
- 10.5 oz can Healthy Request Cream of Celery soup, condensed
- 14.5 oz. fat free chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon parsley
- 1/4 teaspoon pepper
- Salt, to taste
- 12 oz. egg noodles
- 5 oz. solid white tuna in water
- 1/2 cup fat free half and half
- 1 cup frozen peas
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Add the cream of mushroom and cream of celery soup to the Instant Pot. Mix together.
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Add the chicken broth, garlic powder, onion powder, parsley and pepper. Stir together.
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Add the egg noodles. Stir them in the liquid so they all get wet. The noodles will not be submerged by the liquid, but that is ok.
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Drain the liquid from the tuna, then add it to the Instant Pot. There's no need to stir it at this point.
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Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 3 minutes.
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Release the pressure and remove the lid.
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Stir the noodles, then add the half and half and peas. Continue to stir until the peas are heated through, it should only take a minute. Enjoy!
If youβre looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that wonβt cost you a single point! Theyβre perfect for days when youβre running low on points, or trying to save up points for a night out.
If youβre looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. Itβs filled with delicious desserts perfect for Weight Watchers!

WHY do you not give the directions for conventional cooking as well as for the instant pot??
Hi Terry. I haven’t made this recipe in the conventional oven, therefore I’m not sure how it would change. Sorry for the inconvenience.
Doc you think instead of cream of mushroom you could use cream of celery or cream of chicken? Thank you and love your recipes no matter how you choose to make them π
Thank you so much!! π Hee hee. I haven’t tried it, but I don’t see why not. I’m not crazy about cream of mushroom soup, but I grew up eating it in tuna noodle casserole. That’s why I did one can of that and one can of cream of celery.
Not a fan of the cream of celery. Iβll stick with all cream of mushroom. Very good though. I used herb flavored egg noodles (itβs what I had) & would just use regular next time. 2 thumbs up from our house.
How did you come up with your points for this recipe? When i enter the recipe in the WW app it says 7 point for blue. You said this was 3 point for blue.
There are 8 servings.
Cooked egg noodles = 13 points
10.5 oz. HR cream of celery = 5 points
10.5 oz. 98% FF cream of mushroom = 5 points
Frozen peas = 0 points
Fat free half and half = 3 points
Fat free chicken broth = 0 points
Water packed tuna fish drained = 0 points
Salt, pepper and seasonings = 0 points
All together that is 26 points. Divide that by 8 it’s 3.25 points. I’m not sure how you came up with 7. Maybe doublecheck your ingredients?
Hi, what type of egg noodles are you using? I used Skinner medium egg noodles and for 12 Oz of uncooked noodles it is 39 points. When this is factored in, it is 7 points per serving. This recipe is delicious, but would love to lower if you are using a different noodle than me.
Made this for lunch today – love that itβs so easy to make and oh-so-satisfying! Even hubby approved. Thank you!
That’s great!! π
This is delicious and so easy! I just started weight watchers and your recipes have been a blessing, so thank you for sharing! The Stromboli was a huge hit for all 6 of us!
Thank you so much!!