Cross Country Casserole–a fast and easy dump-and-go Instant Pot dinner with egg noodles, Italian style meatballs, and garlic pasta sauce with a touch of cream cheese and spinach.
Cross Country Casserole
Skyler and his friends are gearing up for cross country in the fall by running together this summer. They always come home hungry and this is the perfect FAST meal to make for the fast boys. It’s a dump and go meal and only takes about 5 minutes of prep. Then it only has a 1 minute pressure cook time because the egg noodles cook super fast and the frozen meatballs essentially only need to be warmed up.
Ingredients/Substitution Ideas
- Beef broth–or water and Better than Bouillon beef base
- Egg noodles
- Italian style frozen meatballs
- Mezzetta roasted garlic sauce–or your favorite pasta sauce
- Cream cheese
- Spinach–frozen or fresh
- Parmesan cheese
Steps
Pour broth into Instant Pot. Sprinkle in the egg noodles. Place meatballs evenly over the noodles.
Dump sauce evenly over the top and then place cream cheese in the pot. Don’t stir.
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.
Stir in the spinach. Scoop onto plates and top with parmesan cheese. Serve.
Notes/Tips
- Serve with garlic bread and green salad.
- Make sure to layer the ingredients as stated in the recipe. This will prevent the burn error message.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot. This recipe can easily be doubled.
- 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 italian style meatballs Instant Pot Dump and Go Meatball Lasagna and Honeymooners Casserole.
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.
Cross Country Casserole
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 4 servings 1x
Description
A fast and easy dump-and-go Instant Pot dinner with egg noodles, Italian style meatballs, and garlic pasta sauce with a touch of cream cheese and spinach.
Ingredients
- 2 cups beef broth
- 8 ounces egg noodles
- 10 ounces italian style frozen meatballs (about 20 meatballs)
- 1 (25 ounce) jar Mezzetta roasted garlic sauce
- 2 ounces cream cheese
- 1 cup chopped spinach
- Parmesan cheese, for topping
Instructions
- Pour broth into Instant Pot. Sprinkle in the egg noodles. Place meatballs evenly over the noodles. Dump sauce evenly over the top and then place cream cheese in the pot. Don’t stir.
- 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.
- Stir in the spinach.
- Scoop onto plates and top with parmesan cheese. Serve.
- Category: Pasta
- Method: Instant Pot
More Instant Pot recipes with egg noodles…
Instant Pot Amish Chicken Noodle Casserole
Tender egg noodles with bites of chicken and mushroom in a creamy sauce. An easy dump and go pressure cooker recipe!
Instant Pot Dad’s Casserole
Layers of egg noodles, cream cheese, chicken, red sauce and cheese. A family favorite!
Instant Pot Amish Beef Noodles
Tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
Instant Pot Cafeteria Noodles
Buttered egg noodles kicked up a notch! A super fast and easy recipe for classic comfort food.
*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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