College Football Casserole–beef and pasta with mushrooms, green chiles, tomatoes and cheese. An easy Instant Pot recipe.
College Football Casserole
When you’re ready to watch some football on a Saturday night and eat some grub try this easy instant pot pasta dish. You can even double the recipe if you’re serving a crowd or a bunch of teenage boys in my case. It’s only got a few ingredients that are mostly all found in your kitchen right now.
This recipe is adapted from Football Casserole on Food.com.
Ingredients/Substitution Ideas
- Lean ground beef–or ground pork, turkey, chicken
- Mushrooms
- Dry dehydrated onion–or 1 tsp onion powder
- Kosher salt
- Black pepper
- Garlic powder
- Parsley
- Worcestershire sauce–or steak sauce
- Ketchup
- Beef broth–or chicken broth
- Small shells–or another short cut pasta like macaroni
- Diced green chiles–I used mild
- Petite diced tomatoes–or crushed tomatoes
- Sour cream–or heavy cream
- Colby jack cheese–or cheddar, pepperjack
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the onion, salt, pepper, garlic powder, parsley, Worcestershire sauce and ketchup.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the pasta shells. Dump the green chiles and tomatoes on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir in the sour cream. Salt and pepper to taste.
Sprinkle the cheese on top and let it melt. Serve and enjoy!
Notes/Tips
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.
College Football Casserole
Prep Time: 20 minutes
Cook Time: 4 minutes (plus 10 minute NPR)
Total Time: 24 minutes
Yield: 4–6 servings 1x
Description
Beef and pasta with mushrooms, green chiles, tomatoes and cheese. An easy Instant Pot recipe.
Ingredients
Scale
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the onion, salt, pepper, garlic powder, parsley, Worcestershire sauce and ketchup.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta shells. Dump the green chiles and tomatoes on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream. Salt and pepper to taste. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
More Instant Pot beef and pasta recipes…
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Lauren’s Casserole
Old fashioned egg noodles with ground beef, tomatoes, diced green chiles, mushrooms and cheese made fast in the Instant Pot.
Garfield’s Casserole
A lasagna casserole full of beef, pasta, cheese and red sauce that’s made quickly with your Instant Pot.
*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.
