Dolly Parton’s Creamy Beef Noodle Casserole

Dolly Parton’s Creamy Beef Noodle Casserole–an easy one-pot dinner made with seasoned ground beef, tender egg noodles, vegetables, mushrooms, sour cream and cheddar cheese.

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Dolly Parton’s Creamy Beef Noodle Casserole

My version of Dolly’s Creamy Chicken Noodle Casserole was such a hit I decided to try out the recipe with beef instead. I went with adding in mushrooms and a few different spices to switch it up. It was an easy Instant Pot one pot dinner that doesn’t take much effort. I like using the Mrs. Miller’s brand wide egg noodles. They hold up well in the Instant Pot. But if you can’t find them you can use regular egg noodles (just make sure to use a 1 minute pressure cook time instead).

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Kosher salt
• Black pepper
• Garlic powder–or 1 Tbsp minced garlic
• Onion powder
• Dried thyme
• Dried sage
• Dried rosemary
• Worcestershire sauce
• Beef broth–or chicken broth
• Old fashioned wide egg noodles–find these in the stand up bags by the pasta. If you use regular egg noodles you’ll need to use just a 1 minute pressure cooking time.
• Canned mushrooms–or 8 oz fresh sliced mushrooms
• Sour cream–or cream cheese
• Frozen mixed vegetables
• Shredded cheddar cheese–or ½ cup parmesan

Steps

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 salt, pepper, garlic powder, onion powder, thyme, sage and rosemary.

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

Add in the noodles and spread them out evenly. Dump the mushrooms over the noodles.

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 10 minutes and then move valve to venting. Remove the lid.

Cook the veggies in the microwave for 3 minutes. Stir them into the pot along with the sour cream and cheddar.

Scoop onto plates and serve.

Notes/Tips

• Serve with crusty bread and roasted broccoli and carrots.
• Try the chicken version of this recipe: Dolly’s Creamy Chicken Noodle Casserole
• For the smoothest melting, freshly grated cheese is best rather than pre-shredded cheese.
• Try using 4 oz of cream cheese instead of the sour cream to mix it up.
• I used my 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 4 days. Freeze leftovers for up to 3 months.
• Other recipes you can make with sour cream are Amish Wedding Potatoes and Laura’s 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. 

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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.