Description
Baked egg noodle casserole with a creamy cottage cheese and sour cream sauce.
Ingredients
Scale
- 1 Tbsp butter
- 1 green onion, diced
- 2 1/2 cups chicken broth
- 8 ounces uncooked egg noodles
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp poppy seeds
- 1 tsp hot sauce
- 1/2 cup shredded parmesan or gruyere cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the green onion and saute until tender.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles.
- 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.
- In a bowl stir together cottage cheese, sour cream, garlic powder, Worcestershire, salt, pepper, poppy seeds and hot sauce. Stir the mixture into the noodles in the Instant Pot.
- Place air fryer lid on top and set to bake at 325 degrees for 10 minutes. Sprinkle the cheese on top and bake for 2 more minutes.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid you can bake in the oven. You can use your stainless steel Instant Pot liner in the oven if you’d like or you can transfer the mixture to a baking dish. Bake at 350 for 15 minutes, add the cheese and bake for 5 more minutes.
- Category: Pasta
- Method: Instant Pot/Air fryer lid