With the weather this weekend being a bit blustery (as in off and on rain and cooler temps), it seemed like a good idea to find a recipe that was warm and comforting. But I’ve tried a lot of similar recipes over the years, so the challenge comes in finding something that is significantly different… usually meaning some main ingredient that doesn’t come up often, or a combination of ingredients that create a different taste.
This dish uses an ingredient that isn’t often found in a casserole – breakfast sausage, or some would call simply ground sausage. Usually a casserole calling for ground sausage would use Italian sausage, and it can be substituted here, but the first choice this time is breakfast sausage. The rest of the dish is somewhat simple – in fact there are only about 8 ingredients in the entire dish. And cooking it all in an Instant Pot makes it both quick and easy, which is most welcome if you’re looking for something to get on the table after a long day at work.
Adapted from 365 Days of Slow & Pressure Cooking
Instant Pot Smoky Mountain Country Casserole
Description
A quick comfort dish that uses breakfast sausage and other pantry staples to make a warm and inviting meal that is ready in minutes using an Instant Pot.
Adapted from 365 Days of Slow & Pressure Cooking
Ingredients
Instructions
-
Press the Saute button on the Instant Pot and allow to get hot. Add the ground sausage and cook until lightly browned, breaking it into crumbles as it cooks. Add the onion and bell pepper and cook another 3-4 minutes until softened. Turn off the Instant Pot and drain any excess grease.
-
Add the chicken broth and deglaze the bottom of the pot by scraping any stuck bits with a wooden spoon; this will prevent the food from burning. Break the linguine in half and lay in a crisscross pattern on top of the meat mixture. Pour the tomato sauce evenly over the linguine, then add the cream cheese on top of the sauce.
-
Lock the lid on the Instant Pot and turn the vent valve to Sealing. Set the controls to Pressure Cook on High for 5 minutes. After the cooking time has ended, allow to natural release for 10 minutes, then turn the vent valve to Venting to relieve any remaining pressure.
-
Carefully open the lid and stir the mixture until well blended. Sprinkle the shredded cheese on top and stir in. Allow a few minutes for the cheese to melt before serving. Season with salt and pepper if desired.
Nutrition Facts
Servings 8
Serving Size approx 1 1/2 cups
- Amount Per Serving
- Calories 656kcal
- % Daily Value *
- Total Fat 33.9g53%
- Saturated Fat 12.4g62%
- Cholesterol 142mg48%
- Sodium 1243mg52%
- Potassium 763mg22%
- Total Carbohydrate 48.6g17%
- Dietary Fiber 4.1g17%
- Sugars 6g
- Protein 36.4g73%
- Calcium 145 mg
- Iron 4 mg
- Vitamin D 80 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Regular or hot breakfast sausage may be used
- Ground Italian sausage may be substituted for the breakfast sausage
- If the mixture gets too thick after cooking, stir in small amounts of hot water until the desired consistency is reached.
