Tuna Casserole

- 1 Tbsp Olive Oil - +3 Tbsp Unsalted Butter - +1 sm Sweet Onion, diced - 3 cups Chicken Broth, low sodium - +1/2 tsp Kosher Salt - +1/2 tsp Pepper - +1 tsp Garlic Powder - +1/2 tsp Onion Powder (used minced onion) - +1/2 tsp Dill Weed, dried - 2 (6 oz) cans Chunk Light Tuna, in water, mostly drained (used tuna in oil) - 12 oz Wide Egg Noodles, uncooked (used Barilla farfalle) - 2 heavy creams with 2 tbsp mushroom soup powder and 1 tbsp milk (pre-well-mixed) - 1 cup milk + 1 tbsp butter - 2 cups Frozen Peas (dnd) - 2 cups Sharp Cheddar Cheese, shredded (dnd) - 2 Tbsp Fresh Parsley, chopped (dnd)

1. Turn on the Sauté setting. When hot, add the 1 tbsp olive oil, +3 Tbsp Unsalted Butter and 1 sm Sweet Onion, diced. Cook, stirring occasionally until the onion starts to turn translucent. 2. Add the 3 cups Chicken Broth, low sodium 3. Add the 1 cup milk + 1 tbsp butter and bring to boil 4. Add the egg noodles. Do not stir. 5. Add the 2 (6 oz) cans tuna, spreading evenly over the noodles. Do not stir. 6. Add the pre-well-mixed 2 heavy creams with 2 tbsp mushroom soup powder and 1 tbsp milk and spread to cover the noodles. 7. Cook covered on medium high flame for 8 minutes. 8. Transfer uncovered to oven @ 180 degrees for 20 minutes (until top is browned) 9. Let it cool uncovered for 10 minutes.

Imported from Copy Me That export. Original source: https://www.simplyhappyfoodie.com/instant-pot-tuna-casserole/ Servings: 6 - 8