Beef Noodle Casserole in Your Pressure Cooker
This hearty and comforting beef noodle casserole comes together quickly in the pressure cooker, featuring lean ground beef, tomato sauce, egg noodles, and melted cheddar cheese. A go-to weeknight dinner the whole family will love.
Equipment
- 1 Large skillet
- 1 9x13-inch baking dish
- 1 Pot For boiling noodles
Ingredients
Main ingredients
- 12 ounces egg noodles uncooked
- 2 teaspoons olive oil
- 1 ¼ lbs lean ground beef 90% lean
- 1 onion finely chopped
- 2 teaspoons minced garlic
- salt and pepper to taste
- 16 ounces canned tomato sauce
- 15 ounce diced tomatoes drained, petite cut
- 2 teaspoons Italian seasoning
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped parsley
- cooking spray
Instructions
Instructions
- Preheat your oven to 400°F so it’s hot and ready when the stove work finishes.
- Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large pan over medium high heat. Add the ground beef and cook for 4-5 minutes, breaking it apart with a spatula.
- Add the chopped onion and minced garlic to the pan and cook for 5 minutes, until onion is soft and beef is cooked through. Season with salt, pepper, and Italian seasoning.
- Stir in tomato sauce and diced tomatoes. Let simmer for 5 minutes.
- Mix drained noodles into the beef mixture and combine everything thoroughly.
- Coat a 9x13-inch baking dish with cooking spray and pour in the beef and noodle mixture.
- Top with shredded cheddar cheese and bake for 10-15 minutes until cheese is melted and bubbly.
- Remove from oven, let rest for 5 minutes, and garnish with chopped parsley before serving.
Notes
For variation, substitute ground beef with turkey, or try penne pasta in place of egg noodles. You can also prep ahead by cooking and refrigerating the sauce and noodles separately until ready to assemble.