Kodiak Casserole

Kodiak Casserole–egg noodles with ground beef, cheese and a few other interesting ingredients makes a saucy, hearty pasta dish. An easy Instant Pot recipe.

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Kodiak Casserole

Today’s recipe uses an interesting combination of ingredients like picante sauce, barbecue sauce and more! I found a version of this recipe on Taste of Home and made it my own and I made it into an Instant Pot recipe. The original author, Kathy, states, “Because it packs a little kick and has an interesting and tasty mix of ingredients, this is the perfect potluck dish for fall—or any time. One of my husband’s favorites, it’s an Alaskan recipe I found in the early 1950’s.” My version was super tasty! The original recipe contained mushrooms and olives (both of which my son does not like!) so I left them out. If you’re a mushroom and olive lover then feel free to add them back in!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onions–yellow, white
• Celery
• Kosher salt
• Black pepper
• Garlic powder
• Chicken broth–or beef broth
• Egg noodles–or rotini
• Diced green chiles
• Tomato sauce
• Pace picante sauce–I used mild
• BBQ sauce
• Worcestershire sauce
• Cheddar cheese–or monterey jack, colby

Steps

Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions and celery. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Sprinkle in the egg noodles evenly. Then dump the green chiles, tomato sauce, picante sauce, bbq sauce and Worcestershire on top. 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 then move valve to venting to release any remaining pressure. Remove the lid.

Stir. Sprinkle cheese on top and let melt.

Serve and enjoy. 

Notes/Tips

• Serve with a side salad or another vegetable like roasted broccoli or green beans.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• You can use another type of short cut pasta if you prefer. Use penne, rotini, macaroni, rigatoni, etc. You may need to increase pressure cooking time depending on the type of noodle. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. 
• Try adding in sliced mushrooms in with the celery. The original recipe also adds in olives.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with egg noodles are Instant Pot Cafeteria Noodles and Instant Pot Chicken Stroganoff.

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More Instant Pot Ground Beef Recipes…

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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.