North Carolina Casserole–an Instant Pot pasta dish with ground beef, tomatoes, corn, mozzarella and spinach.
North Carolina Casserole
This recipe comes from a family cookbook that I found online. I’m not sure what about it makes it “north carolina” but it sure was tasty! I love making dishes like this and then my son can eat the leftovers of it all week for his before dinner snack, second dinner or late night snack lol…he is a huge eater and is always looking for food.
This is an awesome one pot meal that is very versatile. Check out my ideas of substitutions below. You can adjust the seasonings to suit your taste, add vegetables for extra nutrition, or add basically any cheese you can find in your house.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Dry minced onion–or diced onion
- Kosher salt
- Black pepper
- Smoked paprika
- Garlic powder
- Italian seasoning
- Beef broth–or water and Better than Bouillon Beef Base
- Cavatappi pasta–or elbow macaroni, rotini or mini penne
- Frozen sweet corn–or a can of corn, drained
- Tomato sauce–or marinara sauce
- Petite diced tomatoes
- Tomato paste
- Sugar
- Red wine vinegar–or balsamic vinegar
- Cream cheese–or a half cup of heavy cream (stir in after pressure cooking time is up)
- Spinach–or 1 green bell pepper, cored and diced
- Mozzarella cheese–or another type of cheese you like (cheddar, colby jack, pizza blend, etc.)
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, paprika, garlic powder and Italian seasoning. (I use a hamburger chopping tool*).
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Sprinkle in the pasta.
Dump in the corn, tomato sauce, diced tomatoes, tomato paste, sugar, vinegar and cream cheese. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid.
Stir in the spinach and cheese.
Serve and enjoy!
Notes/Tips
- Serve with garlic bread and a green salad.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. You can 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 frozen sweet white corn are Disaster Averted Casserole and Instant Pot “Not A Camper” Casserole.
- You can use plenty of different types of pasta for this recipe. To figure out how long to pressure cook different types of pasta take the number on the back of the box, divide by two, then subtract 2 minutes.
- This pasta would also be good with Italian sausage instead of ground beef. If you try this then don’t add in the seasonings (or else it will be too salty).
More Instant Pot Pasta Dishes to Try…
Everyday Casserole
Everyday Casserole–an easy Instant Pot recipe that is perfect for a busy weekday. It’s got chicken, pasta, vegetables and a creamy sauce all in one dish. Pin this recipe for later! Everyday Casserole My son said this dinner reminded him of chicken and dumplings! That is a compliment if you ask me because chicken and
OSU Casserole
An easy Instant Pot one pot meal of penne pasta, Italian sausage, marinara sauce, peppers, mushrooms, mozzarella and spinach.
Cheapskate Soup
An inexpensive and delicious Italian soup with ground beef, macaroni, carrots, and tomato sauce. An easy Instant Pot or Crockpot recipe.
Tailgating Casserole
A bacon cheeseburger and dill pickle pasta dish that will wow all your friends and family. It tastes so good while watching football.
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.
North Carolina Casserole
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 18 minutes
- Yield: 6–8 servings 1x
Description
An Instant Pot pasta dish with ground beef, tomatoes, corn, mozzarella and spinach.
Ingredients
- 1 pound lean ground beef
- 2 Tbsp dry minced onion or 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- 2 cups beef broth
- 8 ounces cavatappi pasta or elbow macaroni
- 1 1/2 cups frozen sweet corn
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp tomato paste
- 1/4 tsp sugar
- 1 tsp red wine vinegar
- 2 ounces cream cheese
- 2 cups chopped spinach or 1 green bell pepper, cored and diced
- 1 cup shredded mozzarella cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, paprika, garlic powder and Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta. Dump in the corn, tomato sauce, diced tomatoes, tomato paste, sugar, vinegar and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid.
- Stir in the spinach and cheese.
- Serve and enjoy!
- Category: Beef
- 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.
The Vinegar base makes it a North Carolina casserole. I think 😊
Ohhhhhhh!
yes, just add the cream cheese & the spinach during the last 30 minutes and cook the noodles separately, when the noodles are cooked rinse them in cold water to stop them from cooking then once all cooled off throw in the pot to warm them up, then add the shredded cheese just before serving.
Is there a way to make this on the stove? I don’t have access to an Instant Pot or a slow cooker.
Thanks in advance.
cab this be made in a crockpot also
thank you
Hi Shaun, I haven’t tried this one in the slow cooker but if I did here is how I would try it:
Heat a pan over medium heat. Add in the onion. Brown for 5 minutes. Drain off excess grease.
Stir in the salt, pepper, paprika, garlic powder and Italian seasoning. Add mixture to slow cooker.
Pour in the broth. Stir in the pasta, corn, tomato sauce, diced tomatoes, tomato paste, sugar, vinegar and cream cheese.
Cover and cook on high for 2-3 hours.
Stir in the spinach and cheese.
Serve and enjoy!
I haven’t tried this on the stove but I think it would be pretty easy.
Heat a pan on medium heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, paprika, garlic powder and Italian seasoning.
Cook pasta according to package directions and drain. Stir them into the meat mixture.
Stir in the corn, tomato sauce, diced tomatoes, tomato paste, sugar, vinegar and cream cheese. Heat through. Then Stir in the spinach and cheese.
Serve and enjoy!
Thanks so much Karen I will try it . Sandy
Thanks for this recipe, I would like to try it. But I don’t have any cream cheese in the house, can I substitute it with something else?
you could try stirring in some heavy cream or some sour cream after pressure cooking time is up.
Can I put the North Carolina a casserole in a slow cooker? Looks sea good thanks sandy
I haven’t tried this one in the slow cooker but if I did here is how I would try it:
Heat a pan over medium heat. Add in the onion. Brown for 5 minutes. Drain off excess grease.
Stir in the salt, pepper, paprika, garlic powder and Italian seasoning. Add mixture to slow cooker.
Pour in the broth. Stir in the pasta, corn, tomato sauce, diced tomatoes, tomato paste, sugar, vinegar and cream cheese.
Cover and cook on high for 2-3 hours.
Stir in the spinach and cheese.
Serve and enjoy!