Sour Cream Noodle Bake in Your Pressure Cooker
This comforting sour cream noodle bake combines savory ground beef, rich tomato sauce, and a cheesy, creamy topping—delivered faster in your pressure cooker for a no-fuss, hearty family dinner.
Equipment
- 1 Mixing bowl
- 1 Pressure cooker
- 1 Baking dish
Ingredients
Main ingredients
- 1 ¼ lb. ground chuck
- 1 15-oz. can tomato sauce
- ½ tsp. salt
- Freshly ground black pepper
- 8 oz. egg noodles
- ½ cup sour cream
- 1 ¼ cups small curd cottage cheese
- ½ cup sliced green onions less to taste
- 1 cup grated sharp cheddar cheese
Instructions
Instructions
- Brown the ground chuck in your pressure cooker on sauté. Stir until no pink remains, then drain the fat.
- Stir in tomato sauce, salt, and pepper. Simmer on sauté for 5 minutes.
- In a bowl, mix sour cream, cottage cheese, and green onions to taste.
- Boil egg noodles separately according to package instructions until tender.
- Combine the noodles with the sour cream mixture until well coated.
- Layer half the noodle mixture into a baking dish, then half the beef sauce.
- Repeat the layers with remaining noodles and beef sauce.
- Top with grated sharp cheddar cheese.
- Bake uncovered at 350°F for 20 to 25 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
Let the casserole sit a few minutes after baking to set the layers, and reheat leftovers with a splash of milk for extra creaminess.