Description
An Instant Pot casserole combining seasoned ground beef, mushrooms, noodles, and tomatoes with melty cheese and spinach for a family-friendly dinner. It makes two pans…one for now and one to give away (or save for later).
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 2 tsp garlic powder, divided
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp kosher salt
- 4 cups beef broth
- 16 ounces Mrs. Miller's old fashioned wide egg noodles
- 1 (28 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1/4 cup butter
- 1 tsp onion powder
- 2 cups chopped spinach
- 1 cup shredded mozzarella
- 1 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in 1 tsp of garlic powder, italian seasoning, pepper and salt.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the noodles. Dump the crushed tomatoes and tomato sauce evenly over the noodles. Add in the butter, onion powder and the remaining 1 tsp of garlic powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Stir.
- Stir in the spinach.
- Spread half of the mixture in a 8×8 inch pan and the other half in another 8×8 inch pan. Sprinkle the cheeses evenly over both pans. Bake at 350° F for 20 minutes. (You can also bake later: Cover with foil and refrigerate or freeze until ready to bake. Bake thawed casserole at 350° F for 35-40 minutes).
- Category: Pasta
- Method: Instant Pot