Aunt Martha’s Casserole

Aunt Martha’s Casserole–a cozy and creamy Instant Pot beef and noodle casserole with a tangy tomato base, tender egg noodles, and a rich topping of cream cheese, sour cream, and cheddar.

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Aunt Martha’s Casserole

This dish is a twist on a classic. The original recipe was published in a 1958 publication of Good Housekeeping’s Casserole Book. It was a baked casserole and I know I had a version of it regularly when I was growing up. This version has been adapted for the Instant Pot and instead of baking in the creamy layer I dropped dollops of the cream cheese mixture on top of the beef and noodles in each serving bowl. I was pleasantly surprised on how good it was! I loved it. I was sad when I woke up the next morning and all of it had been consumed for a late night snack by my teenage son.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion–or a shallot
• Kosher salt
• Black pepper
• Beef broth–or water and Better than Bouillon beef base
• Egg noodles–or rotini (if you use rotini pressure cook for 4 minutes instead of 1 minute)
• Tomato sauce–or 1 (15 oz) can crushed tomatoes
• Green pepper
• Cream cheese
• Sour cream–or plain greek yogurt
• Cottage cheese–or ricotta
• Green onions
• Cheddar cheese

Steps

Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.

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

Sprinkle in the egg noodles. Pour the tomato sauce evenly over the noodles. Add the green peppers on top. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid and stir well.

In a bowl whisk together the cream cheese, sour cream, cottage cheese and green onions. 

Scoop a serving of the noodles into a bowl and top with 3 dollops of the cream cheese mixture. Top with a tablespoon of cheddar cheese. Enjoy!

Notes/Tips

• Serve with a green salad.
• Try adding in 4 ounces of sliced mushrooms when you add in the onions.
• I used my 3 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 or in the freezer for up to 3 months.
• Other recipes you can make with green pepper are A Cowboy’s Jambalaya and Instant Pot Cheesy Bacon Breakfast Potatoes.

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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More Instant Pot beef and noodles recipes…

*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.