Tuna Noodle Casserole

Prep Time10 mins Cook Time2 mins Total Time12 mins 

Yield: 8 servings (approximately 1 cup per serving, points per serving for blue and purple is 3, points per serving for green is 4)Course: Main CourseIngredients

• 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

Instructions

1. Add the cream of mushroom and cream of celery soup to the Instant Pot. Mix together.
2. Add the chicken broth, garlic powder, onion powder, parsley and pepper. Stir together.
3. 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.
4. Drain the liquid from the tuna, then add it to the Instant Pot. There’s no need to stir it at this point.
5. 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.
6. Release the pressure and remove the lid.
7. 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!