Miss Hulling’s Casserole–an Instant Pot (or stove/oven) casserole with ground beef, ranch seasoning, old fashioned egg noodles, tomato sauce, and a creamy layer of sour cream and cottage cheese, all topped with melted cheddar.
Miss Hulling’s Casserole
You should totally make this recipe, it’s super easy. You can use the Instant Pot to assist or you can make it with the stove/oven. It’s creamy and cheesy. There is a little tang from the ranch dressing mix and the sour cream.It makes a good amount, so it’s perfect if you’ve got hungry people to feed (I fed Skyler, Greg and 2 other teenage boys), or if you just want leftovers that actually taste good the next day. This recipe is adapted from Miss Hulling’s Sour Cream Noodle Casserole.
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7
- Dried onion–or 1/2 cup fresh chopped
- Dry ranch dressing mix–I used Hidden Valley brand
- Beef or chicken broth–or Better than Bouillon and water
- Old fashioned wide egg noodles–these are thicker, in the stand up bag. I used Mrs. Miller’s brand.
- Tomato sauce–or marinara sauce
- Sour cream–or plain yogurt
- Cottage cheese–or ricotta
- Cheddar cheese–I used sharp
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and ranch dressing mix. Brown for 5 minutes. Drain off excess grease.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Evenly add the egg noodles into the pot. Dump the tomato sauce evenly over the noodles.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. 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 cottage cheese.
Add half of the noodle mixture into the bottom of a 9×13 inch pan.
Then add dollops of the sour cream mixture over the top and spread with a rubber scraper.
Finally add the remaining noodles on top. Sprinkle with the cheddar.
Bake at 350° F for 20-25 minutes. Serve and enjoy!
Notes/Tips
- Serve with green salad and garlic bread.
- If you’re making this ahead of time, assemble it all in the casserole dish and refrigerate, then bake when you’re ready to serve.
- I used Mrs. Miller’s old fashioned wide egg noodles. They require a longer cooking time than regular egg noodles.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with cottage cheese are Instant Pot Starbucks Egg Bites and I Don’t Feel Like Cooking Tonight 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.
Miss Hulling’s Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
An Instant Pot (or stove/oven) casserole with ground beef, ranch seasoning, old fashioned egg noodles, tomato sauce, and a creamy layer of sour cream and cottage cheese, all topped with melted cheddar.
Ingredients
- 1 pound lean ground beef
- 1 Tbsp dried onion
- 2 Tbsp dry ranch dressing mix
- 2 cups beef or chicken broth
- 8 ounces old fashioned wide egg noodles
- 2 (8 ounce) cans tomato sauce
- 1/2 cup sour cream
- 1/2 cup cottage cheese
- 1 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and ranch dressing mix. Brown for 5 minutes. Drain off excess grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Evenly add the egg noodles into the pot. Dump the tomato sauce evenly over the noodles.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. 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 cottage cheese.
- Add half of the noodle mixture into the bottom of a 9×13 inch pan. Then add dollops of the sour cream mixture over the top and spread with a rubber scraper. Finally add the remaining noodles on top. Sprinkle with the cheddar.
- Bake at 350° F for 20-25 minutes. Serve and enjoy!
Stove/Oven Instructions:
- Heat a pan over medium high heat and add in the beef and break it up. Add in the onion and ranch dressing mix. Brown for 5 minutes. Drain off excess grease. Stir in the two cans of tomato sauce.
- Boil the pasta according to directions on the package. Drain. Stir the noodles in with the meat sauce.
- In a bowl whisk together the sour cream and cottage cheese.
- Add half of the noodle mixture into the bottom of a 9×13 inch pan. Then add dollops of the sour cream mixture over the top and spread with a rubber scraper. Finally add the remaining noodles on top. Sprinkle with the cheddar.
- Bake at 350° F for 20-25 minutes. Serve and enjoy!
- Category: Beef
More beef and noodle recipes…
Silly Chili
Seasoned beef in a tomato sauce with macaroni and vegetables made in your Instant Pot or Crockpot.
Runaway Casserole
A hearty, protein-packed Instant Pot Tex-Mex pasta with ground beef or turkey, black beans, and salsa verde, finished with melty cheese and fresh toppings for a quick and flavorful one-pot meal.
Cross Country Casserole
A fast and easy dump-and-go Instant Pot dinner with egg noodles, Italian style meatballs, and garlic pasta sauce with a touch of cream cheese and spinach.
Winter Carnival Casserole
One-pot pasta dish made in the Instant Pot with ground beef, elbow macaroni, crushed tomatoes, a touch of spice and topped with melty cheddar cheese.
*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.
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