Description
A layered noodle casserole with ground beef, marinara sauce, cheddar cheese, cream cheese and sour cream.
Ingredients
Scale
- 1 pound lean ground beef
- 1 Tbsp minced garlic
- 1 tsp Italian seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups beef broth
- 6 ounces egg noodles (half a bag)
- 2 cups marinara sauce or tomato sauce
- 1 tsp balsamic vinegar
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic, Italian seasoning, kosher salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the egg noodles. Pour the marinara sauce evenly over the noodles. Add in the balsamic.
- 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 well.
- In a bowl whisk together the sour cream and cream cheese until smooth.
- Scoop half of the mixture in the Instant Pot into a separate dish or container. Spread the sour cream mixture over the noodles that remain in the Instant Pot with a rubber scraper. Scoop the remaining noodles in the container over the top of the sour cream mixture. Sprinkle the cheese on top.
- Place air fryer lid on top and bake at 300 degrees for 5 minutes.
- Serve and enjoy.
Notes
If you don’t have an air fryer lid then you can finish off this dish in your oven. Add half of the cooked noodle mixture into a 9×9 inch baking dish. Spread the sour cream mixture over the top. Add the remaining noodles on top. Sprinkle with cheese. Bake at 350 for 10-15 minutes.
- Category: Beef
- Method: Instant Pot