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.
So what did I do to lighten it up so much? I’ll tell you. 🙂
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)
- 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
Add the cream of mushroom and cream of celery soup to the Instant Pot. Mix together.
Add the chicken broth, garlic powder, onion powder, parsley and pepper. Stir together.
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.
Drain the liquid from the tuna, then add it to the Instant Pot. There’s no need to stir it at this point.
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.
Release the pressure and remove the lid.
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 you’re 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 won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!