Mattie Beiler’s Casserole–an Instant Pot version of a hearty country Amish casserole with egg noodles, creamy tomato sauce and ground beef.
Mattie Beiler’s Casserole
Today’s recipe is adapted from Amish 365. It’s an easy, country Amish casserole that has only 6 main ingredients. But who is this Mattie Beiler? Mattie Beiler was a respected member of the Lancaster County Amish community known for her culinary prowess. This recipe uses easy, convenient ingredients and serves a crowd. I changed it up a bit to adapt it to the Instant Pot but if you’d like to make it in the oven you can follow along with the original recipe.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or 1 shallot
- Chicken broth–or beef broth
- Egg noodles–or rotini
- Cream of mushroom soup–or cream of chicken. I always use Campbells brand.
- Tomato soup–or use this substitute
- Red wine vinegar
- Kosher salt
- Pepper–I like fresh cracked pepper
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion. Brown for about 5 minutes. Drain off excess grease.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Sprinkle in the egg noodles.
Scoop the soups over the top of the 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 move valve to venting and remove the lid.
Stir in the red wine vinegar and salt and pepper to taste. Scoop up and serve.
Notes/Tips
- Serve with a green salad, some roasted vegetables or raw vegetables and dip.
- Try adding in some sliced or chopped mushrooms or green peppers when you add in the onions.
- If you love the baked type of casserole throw this in a 9×13 inch baking dish and bake for 20 minutes at 350 degrees until bubbly and crispy on top.
- Try adding some shredded cheddar on top.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe for the 3 quart pot.
- 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 red wine vinegar are Richard’s Chicken and North Carolina Casserole.
More Instant Pot Egg Noodle Dishes…
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.
Mississippi Casserole
Tender bites of chicken tossed in a creamy sauce with egg noodles, pepperoncinis and ranch seasoning. All made in one pot, your Instant Pot.
School Night Casserole
Instant Pot noodle casserole with Italian sausage, pepperoni, cabbage, mushrooms and marinara sauce.
“Don’t Touch!” Casserole
Seasoned ground beef, cabbage and egg noodle casserole with melty cheese on top.
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.
Mattie Beiler Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 21 minutes
- Yield: 6–8 servings 1x
Description
An Instant Pot version of a hearty country Amish casserole with egg noodles, creamy tomato sauce and ground beef.
Ingredients
- 1 pound lean ground beef or ground turkey
- 1 cup diced onion
- 3 cups chicken or beef broth
- 1 (12 oz) package egg noodles
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can tomato soup
- 1 Tbsp red wine vinegar
- Kosher salt
- Pepper
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the diced onion. Brown for about 5 minutes. Drain off excess grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the egg noodles. Scoop the soups over the top of the 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 move valve to venting and remove the lid.
- Stir in the red wine vinegar and salt and pepper to taste. Scoop up and serve.
- Category: Pasta
- Method: Instant Pot
*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.
This is a real comfort food noodle recipe! Plus super quick and easy. I added mushrooms with the onion step, plus mixed in a little cheese to serve.
★★★★★
Love the idea of mushrooms and cheese!
I wanted a quick meal and didn’t have any meat thawed so I made this with just the beef broth, noodles, soups and seasonings and it turned out really good. The only thing I did different aside from the meat was using apple cider vinegar since I didn’t have red wine vinegar and I added about 1/2 cup of sour cream after it cooked. That made it a little more creamy and hearty since I was missing the meat. I’ll definitely be making this again – it’s so good! And the egg noodles cooked perfectly in the Instant Pot so I’ll be making other recipes like this too. Thank you!
★★★★★
Sounds like a great version!
I don’t have an instant pot can I cook it another one
I’d suggest cooking the noodles separately, and do the rest on the stovetop, adding the noodles once they’re close to done.
Hi Karen, this looks good and I have everything except tomato soup. is this a deal breaker? would tomato sauce work?
you could use this as a substitute: https://reallifedinner.com/make-condensed-tomato-soup-substitute/
I wanted to make this tonigĥt. I don’t have any ‘red wine vinegar’! I have apple cider or clear viñegar.
Can I uße one of thoße as a substitute?
yes either one will be okay