This recipe is a easy go to that takes few ingredients and my whole family loves it. It’s simple too! If you have all day, I suggest putting the sauce & meat into a crock pot to cook all day, then adding the noodles & cream cheese shortly before you’re ready to eat it. But if you’re in a hurry or forgot to put it in the crock pot, you can still make it in your instant pot!
- 1 roast- cubed
- 4 cans cream of mushroom soup
- 1 1/2 bags of pasta
- Seasonings of choice (onion soup, beef bullion, garlic & herbs, etc.)
- 8 oz cream cheese
- 4 cans of milk (use mushroom soup cans after emptying them)
Cut your roast (I always use beef) into bite size chunks (they will shrink some with cooking).
If you are cooking this in an instant pot, add a little olive oil in the bottom of the pot and set it to "Saute". Place the meat into the instant pot and cook until they are brown before adding the other ingredients. (I prefer to put the cream cheese on right before serving- you can do it at either time) Once all the other ingredients are added, put the lid on and cook it on manual for 15 minutes.
If you are cooking this in a crock pot, place all the uncooked meat chunks, soup, seasonings, and milk into the crock pot. Cook on low for 6 hours, or high for 3 hours. 30 minutes before serving add the cream cheese. Cook the pasta in a separate pot and mix with the meat & sauce right before serving.