Pennsylvania Casserole–creamy noodles with cubes of ham, vegetables and cheese. Make it fast in your Instant Pot!
Pennsylvania Casserole
This simple recipe is so mm-mmm good! I kept sneaking more and more bites. I loved the creamy flavorful noodles with bites of veggies and ham. It comes together very fast and your family will really love it!
This recipe was adapted from Pennsylvania Dutch Noodle Casserole on Just A Pinch. The author states, “This is a classic Pennsylvania Dutch dinner casserole made with egg noodles, ham and vegetables cooked in a cream sauce. Every family (and restaurant) has their own favorite version of this recipe.”
My version is made in the Instant Pot and takes an easy recipe and makes it even easier. Win! I hope you enjoy it as much as we did!
Ingredients/Substitution Ideas
- Butter–or olive oil
- Ham cubes–or smoked sausage
- Onion–or shallot
- Garlic powder–or granulated garlic
- Water
- Better than Bouillon chicken base–I buy the big jar at Costco
- Yellow mustard–or dijon mustard
- Egg noodles–or another short cut pasta
- Frozen vegetables–I used broccoli, cauliflower and carrots
- Kosher salt
- Black pepper
- Sour cream–or 2 ounces of softened cream cheese
- Cheddar cheese–I like sharp. The original recipe used swiss.
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the ham. Add in the onion and garlic powder. Saute for about 3 minutes.
Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon and mustard. Turn off Instant Pot.
Sprinkle in the egg noodles evenly.
Evenly spread the frozen vegetables on top of the noodles. Sprinkle the vegetables with the salt and pepper.
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 and then move valve to venting. Remove the lid.
Stir in the sour cream and cheese well.
Serve and enjoy!
Notes/Tips
- Serve with a green salad and a side of garlic bread.
- If you use another type of pasta you may need to adjust the cooking time. 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. I usually use a 5-10 minute natural pressure release for pasta.
- You can use whatever frozen vegetables you like. Try green beans or peas.
- 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 5 days or in the freezer for up to 3 months.
- Other recipes you can make with sour cream are college casserole and calm down 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.
Pennsylvania Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
Creamy noodles with cubes of ham, vegetables and cheese. Make it fast in your Instant Pot!
Ingredients
- 2 Tbsp butter
- 8 ounces ham cubes
- 1/2 cup diced onion
- 1 tsp garlic powder
- 2 1/2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 2 tsp yellow mustard
- 8 ounces egg noodles
- 1 (12 oz) package frozen vegetables (I used broccoli, cauliflower and carrots)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the ham. Add in the onion and garlic powder. Saute for about 3 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon and mustard. Turn off Instant Pot.
- Sprinkle in the egg noodles evenly. Evenly spread the frozen vegetables on top of the noodles. Sprinkle the vegetables with the salt and pepper.
- 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 and then move valve to venting. Remove the lid.
- Stir in the sour cream and cheese well.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot
More Instant Pot Noodles…
Instant Pot Beef and Noodles
A hearty beef and noodles dish with tons of flavor! This is an easy recipe that takes only a few minutes of prep.
Instant Pot Asian Garlic Noodles
Chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home!
Instant Pot Amish Chicken and Noodles
Thick noodles in a savory chicken gravy with chunks of tender chicken. This Amish classic is best served over a pile of mashed potatoes.
Instant Pot Cafeteria Noodles
Buttered egg noodles kicked up a notch! A super fast and easy recipe for classic comfort food.
*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.
I don’t know about a PA recipe, not that others haven’t, but Never saw this before in my life and have been here +50yrs. Have had mostly all dirt poor relatives, 8+ siblings etc, with a lot of talk about “milk toast” and things of the like, so there’s a lot of recipes in there.
Please explain step 1 “When display says HOT add in the butter and let it melt. Add in the ham and toss in the butter” Do you add 1 Tbsp to melt and add the second Tbsp along with the ham? Or melt 2 Tbsp and then add more butter along with the half? OR should we ignore the instructions to toss in the butter along with the ham? Thanks.
oops I thought I typed toss it IN the butter. I corrected it.
Do you put the noodles in uncooked or cooked?
uncooked