Classic Mississippi Beef Casserole–an easy Instant Pot dinner made with ground beef, egg noodles, ranch seasoning, au jus, cream cheese and pepperoncinis. All the flavors of Mississippi roast in a noodle dish!
Classic Mississippi Beef Casserole
This easy pasta dinner is creamy, tangy and beefy. I took everything I love about classic Mississippi pot roast and turned it into an easy ground beef and egg noodle dinner that’s perfect for busy weeknights. The cream cheese melts into the sauce that reminds me a little of beef stroganoff. If you can find old-fashioned wide egg noodles in the stand-up bags at the grocery store, I highly recommend using them. They’re a little thicker and heartier than regular egg noodles and hold up beautifully in the Instant Pot. I think they make this dish even better. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Dry ranch dressing mix–I use Hidden Valley brand
- Water
- Au jus gravy mix–or brown gravy mix (flavor will be slightly different)
- Pepperoncini juice–or banana pepper juice
- Old fashioned wide egg noodles–I used the Mrs. Miller’s brand. If you’re using just normal egg noodles you can pressure cook for 1 minute instead of 4.
- Cream cheese
- Sliced mild pepperoncinis–or sliced banana peppers for a milder substitute
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the ranch dressing mix.
Pour in the water and scrape bottom of pot so nothing is sticking. Turn off Instant Pot.
Add in au jus, pepperoncini juice and then sprinkle in the egg noodles. Lay the cream cheese on top.
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 5-10 minutes then move valve to venting. Remove the lid.
Stir in the pepperoncinis.
Seve and enjoy.
Notes/Tips
- Serve with roasted broccoli and cauliflower and garlic bread.
- Stir well after pressure cooking until the cream cheese is completely incorporated into the sauce.
- I used my 6 quart Instant Pot*. You can also make this in an 8 or 4 quart pot.
- Store leftovers in an airtight container* in the refrigerator 3-4 days. You can freeze leftovers for up to 2 months.
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.
Classic Mississippi Beef Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5-10 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
An easy Instant Pot dinner made with ground beef, egg noodles, ranch seasoning, au jus, cream cheese and pepperoncinis. All the flavors of Mississippi roast in a noodle dish!
Ingredients
- 16 oz lean ground beef
- 1 1/2 Tbsp dry ranch dressing mix
- 2 cups water
- 1/2 of a 1 oz au jus packet (.05 oz or 14 grams)
- 1/4 cup pepperoncini juice
- 8 oz old fashioned wide egg noodles (I used Mrs. Miller’s brand)
- 4 oz cream cheese
- 1/2 cup sliced mild pepperoncinis
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the ranch dressing mix.
- Pour in the water and scrape bottom of pot so nothing is sticking. Turn off Instant Pot.
- Add in au jus, pepperoncini juice and then sprinkle in the egg noodles. Lay the cream cheese on top.
- 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 5-10 minutes then move valve to venting. Remove the lid.
- Stir in the pepperoncinis.
- Serve and enjoy.
- Category: Beef, Pasta
- Method: Instant Pot
More “Mississippi” recipes…
Instant Pot Mississippi Roast (no packets)
With just a handful of ingredients and an hour in the instant pot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
Mississippi Style Casserole
A creamy ham, rice, and veggie dish made in the Instant Pot that is a fun spin on Mississippi Sin Dip. It’s comforting, cheesy, and loaded with flavor!
Mississippi Meatballs
Easy slow cooker homemade meatballs with a bold, zesty flavor from Au Jus and banana peppers.
Mississippi Chicken Chili
An easy Instant Pot or slow cooker white bean chili made with tender shredded chicken, great northern beans, ranch seasoning, au jus seasoning and a creamy pepperoncini-spiked broth.
Mississippi Mud Chicken
A creamy chicken and potato dish made in your Instant Pot or slow cooker. It’s loaded with bacon, cheddar and tangy sour cream.
BBQ Mississippi Mud Chicken
An easy oven-baked chicken thigh recipe with barbecue sauce, ranch dressing and melted cheddar cheese for a family-friendly dinner that’s packed with flavor.
Slow Cooker Mississippi Kielbasa
An easy slow cooker dinner made with smoked sausage, ranch seasoning, au jus, butter and banana peppers for a savory meal that’s perfect served over noodles.
*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.
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