Midwest Country Casserole

Midwest Country Casserole–an easy one-pot dinner made with tender egg noodles, rotisserie chicken, mushrooms, tomato sauce and two kinds of cheese for a creamy, family-friendly meal that’s ready in about 30 minutes.

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Midwest Country Casserole

This was honestly one of my favorite dinners in the past month or so. First off it was super fast and easy to make. Second, it had amazing flavor. The chive and onion cream cheese spread just added a special touch. Greg, Reagan and a friend that ate with us all agreed it was a fantastic recipe. We all ate seconds. (This recipe is adapted from Midwest Country Casserole on Just a Pinch).

Ingredients/Substitution Ideas

• Butter–or olive oil
• Onion–or shallot
• Garlic powder–or 2-3 minced garlic cloves
• Worcestershire sauce
• Chicken broth–or water and Better than Bouillon chicken base
• Old fashioned egg noodles–you can find these in the stand up bags in the pasta aisle
• Tomato sauce
• Canned mushrooms–or 4 oz sliced mushrooms
• Cooked chicken–rotisserie chicken, leftover turkey
• Cream cheese with chives and onion–I just used the Winco brand and it was great
• Monterey Jack cheese–or Colby Jack, or mild cheddar

Steps

Turn Instant Pot to the sauté setting. When display says HOT add in the butter and let it melt. Add in the onion and sauté until translucent. Stir in the garlic powder and Worcestershire sauce. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the egg noodles. Dump in the tomato sauce, mushrooms and chicken.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 

Stir in the cream cheese until it melts. Stir in the cheese. 

Serve and enjoy!

Notes/Tips

• Serve with garlic bread and a green salad. We loved the Olive Garden brand Italian dressing.
• Rotisserie chicken is the biggest time saver and adds great flavor. I always buy one (or two) when I go to Costco.
• Freshly shredded cheese melts smoother than pre-shredded cheese.
• Try stirring in a half up of frozen peas or spinach after pressure cooking for more veg.
• If you can’t find the wide old fashioned egg noodles you can just use normal egg noodles. You’ll only need to pressure cook for 1 minute.
• I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. Freeze for up to 3 months.
• Other recipes you can make with wide old fashioned egg noodles are Hungry Husband Casserole and Hollywood Chicken.

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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*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.