Smoky Mountain Country Casserole–an easy 8-ingredient linguine and sausage one pot dinner made fast in the Instant Pot.
Smoky Mountain Country Casserole
I love this recipe because it has only eight ingredients…all pantry staples. The sausage packs in so much flavor, the cream cheese melts down into a perfectly creamy sauce, and the leftovers are even better the next day. Greg and I made this up at our cabin on a cozy, rainy Saturday and it was a hit! (This recipe is adapted from Smoky Mountain Country Casserole With Sausage on North Carolina Field and Family)
Ingredients/Substitution Ideas
- Ground sausage–I used Jimmy Dean. You can also use Italian sausage.
- Onion–yellow or white
- Green bell pepper–or another color of green pepper
- Chicken broth–or water and Better than Bouillon chicken base
- Linguine–or fettucine
- Tomato sauce
- Cream cheese–or Boursin
- Cheddar Monterey jack blend–or cheddar
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Brown for 5 minutes and then add in the onions and cook for 2 more minutes. Add in the peppers and cook for 2 more minutes. Drain off excess grease.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Break linguine in half and lay it in a crisscross pattern in the pot. Dump tomato sauce evenly over the top of the noodles and add in the cream cheese.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid.
Stir. Stir in the cheese and let it melt. Serve and enjoy!
Notes/Tips
- Serve with a green salad, some roasted broccoli or green beans.
- 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 cream cheese are Fancy Potatoes and Loaded Million Dollar 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.
Smoky Mountain Country Casserole
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
An easy 8-ingredient linguine and sausage one pot dinner made fast in the Instant Pot.
Ingredients
- 16 oz ground sausage
- 1 small onion, diced
- 1 green bell pepper, cored and diced
- 2 cups chicken broth
- 8 oz linguine
- 1 (8 oz) can tomato sauce
- 2 oz cream cheese
- 2 oz (1/2 cup) shredded cheddar Monterey jack blend
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Brown for 5 minutes and then add in the onions and cook for 2 more minutes. Add in the peppers and cook for 2 more minutes. Drain off excess grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break linguine in half and lay it in a crisscross pattern in the pot. Dump tomato sauce evenly over the top of the noodles and add in the cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid.
- Stir. Stir in the cheese and let it melt. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot
More Instant Pot linguine recipes…
Instant Pot Mongolian Beef Noodles
An easy recipe for savory (and slightly sweet) ground beef and linguine noodles. This recipe comes together quickly and will be consumed quickly as well!
Instant Pot Savory Mushroom Chicken
A creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
Instant Pot Hay and Straw
Linguine noodles with sliced ham, broccoli and a light creamy sauce. Made fast and easy in your pressure cooker!
Instant Pot Zucchini Linguine
Al dente pasta is stirred together with fresh zucchini, tender chicken bites, yogurt, garlic and cheddar. A simple summer recipe that is so delicious and can be made quickly in your electric pressure cooker.
*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.
Made this last night and it’s a hit! I did sub a few things: used fresh (refrigerated but uncooked) linguini versus off-the-shelf dry, garden vegetable cream cheese, and jalapeno Monterrey jack cheese. The linguini came out soft and non-sticky – my concern was that it would get overcooked.
Yum! Your swaps sound so good, especially that jalapeño Monterey Jack combo 😍 I’m so glad the fresh linguini worked out perfectly and didn’t overcook. Thanks for sharing your tweaks and for letting me know it was a hit!
The picture looked so good but the actual taste just so so . With the cream cheese and shredded cheese it felt like just a glorified Mac and cheese. I did add black pepper and garlic powder to assure there was flavor.
I added a McCormick blend of garlic, onion, sea salt, and black pepper once I mixed in the jack cheese. I see where cheese flavor choices can bump up the flavor.
Thank you for trying the recipe and sharing your thoughts! It definitely leans into that creamy, mac-and-cheese comfort zone.
Made this last night — It’s a new fav! It was actually my first time using an Instapot, but was shockingly simple and tasted fantastic. Really didn’t need any seasonings whatsoever with the Jimmy Dean sausage, onion and green pepper. Only thing I will have to adjust is how I lay down the pasta. I layered it a bit too thick for each layer and some of the pasta was not quite cooked enough and stuck to each other. Other than that, I had three bowls because I liked it so much 😅
Yay! I’m so happy you loved it and way to go using your Instant Pot for the first time! 🙌 Totally agree, the sausage brings so much flavor on its own. And yep, spreading out the pasta a bit helps it all cook evenly. Thanks for reporting back!
All of these recipes look AMAZING. Can these recipes be made in a crockpot as well?
Hi Kim, some recipe can be made in the crockpot. If they can then I include those instructions in the recipe card. Unfortunately, this particular recipe isn’t a good option for the slow cooker.
what if I don’t an instant pot. Could in be prepared and in a 9×13 in the oven or even a slow cooker ?
You can make it on the stove. Here’s how:
16 oz ground sausage
1 small onion, diced
1 green bell pepper, cored and diced
8 oz linguine
1 (8 oz) can tomato sauce
2 oz cream cheese
2 oz (1/2 cup) shredded cheddar Monterey jack blend
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Instructions
1. Cook linguine according to package directions. Drain. Set aside.
2. Heat a large pan over medium high heat. Add in sausage. Brown. Add in the onion and bell pepper and cook until soft.
3. Stir in the tomato sauce and cream cheese and a splash of broth. Stir until cream cheese is incorporated.
4. Add in the cheesy and stir until melted.
5. Serve.
I haven’t made this, but the absolute absence of any seasoning or spices is immediately problematic.
Maybe make it first and then comment.
Wow.
Thank you Karen for all the work you do in advance as I’m sure I will be back AFTER I’ve made it with great ratings. 😉
I thought it would be too Sherry but the sausage actually seasons everything really nicely!