Sounds Country Casserole–beef and noodles with cabbage and cheddar cheese made in your Instant Pot.
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Sounds Country Casserole
With wide egg noodles, chunks of seasoned ground beef, cooked cabbage and a slightly creamy sauce this dinner is super satisfying. It’s a great one pot meal that you can put together quite quickly.
This recipe is adapted from Amish Country Casserole on the Country Cook. The original recipe has cream soups and a can of tomato soup. I liked to make this with more unprocessed ingredients and was quite happy with how it turned out. It makes for fantastic leftovers the next day too. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7. You can also use ground turkey or ground pork
- Yellow onion
- Kosher salt
- Black pepper
- Garlic powder
- Worcestershire sauce
- Smoked paprika
- Ketchup
- Beef broth–or water and Better than Bouillon beef base
- Old fashioned wide egg noodles–I used Mrs. Miller’s brand, they are in a stand-up bag next to other pastas
- Cabbage
- Tomato sauce
- Cream cheese
- Sharp cheddar cheese–or mozzarella
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, salt, pepper, garlic powder, Worcestershire, smoked paprika and ketchup. Brown beef for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the egg noodles. Top noodles with the cabbage. Dump in the tomato sauce and cream cheese.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir well. Sprinkle the cheese on top and let it melt.
Serve and enjoy!
Notes/Tips
- Serve with green salad, collard greens, garlic green beans or roasted broccoli.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe can be doubled. Double all ingredients and keep the same cooking time.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
- Other recipes you can make with cabbage are Magic Soup and Instant Pot Panda Express Chow Mein.
- If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Sounds Country Casserole
Prep Time: 20 minutes
Cook Time: 5 minutes (plus 10 minute NPR)
Total Time: 25 minutes
Yield: 4–6 servings 1x
Description
Beef and noodles with cabbage and cheddar cheese made in your Instant Pot.
Ingredients
Scale
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, salt, pepper, garlic powder, Worcestershire, smoked paprika and ketchup. Brown beef for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles. Top noodles with the cabbage. Dump in the tomato sauce and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
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More Instant Pot beef noodle recipes…
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
