Pressure Cooker Stroganoff Casserole
Pressure cooker stroganoff casserole has all the great flavors of traditional beef stroganoff but takes a fraction of time to cook and uses ground beef!
Servings: 8
Calories: 388kcal
Ingredients
- 1 lb ground beef
- 1/2 onion diced
- 1/2 tsp garlic salt
- 1 tbsp Worcestershire sauce
- 2.5 c beef broth
- 1 can cream of mushroom soup Campbell's®
- 1.5 c mushrooms quartered
- 12 oz egg noodles wide variety, 1 bag
- 1 c fried onions
- 2 green onions diced
- 3/4 c sour cream
Instructions
- Set pressure cooker to saute and add ground beef and diced onion. Cook until meat is no longer pink. Then drain grease and put pot back.
- Add garlic salt and stir. In a separate bowl whisk together your can of cream of mushroom soup, worcestershire sauce, and broth until smooth.
- Sprinkle in quartered mushrooms, then pour your bag of uncooked egg noodles on top of your mushrooms. Pour your broth mixture over the top of them.
- Do not stir mixture. Close lid and steam valve.
- Set to high pressure for 2 minutes, then do a quick release. (3 minutes if you like your noodles on the softer side)
- Stir in 1/2 - 3/4 c. of sour cream, or serve as is with a dollop of sour cream on top. Or omit the sour cream entirely, totally up to you.
- If adding fried onions transfer the casserole mixture from the pot into a 9x9 oven safe dish and sprinkle onions over the top. Can add green onions too.
- Using an oven: put under broiler for 3-4 minutes or until onions are light brown, or close air crisp lid on Ninja Foodi and cook at 400 degrees for about 4-6 minutes or until they're as brown as you'd like. Serve with or without sour cream dollop on top.
Video
Nutrition
Serving: 3oz | Calories: 388kcal | Carbohydrates: 37g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 822mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1.7mg | Calcium: 37mg | Iron: 2.6mg