Porcupine Supreme Casserole–an easy cheesy tomato beef and rice recipe made with ground beef, rice, tomato sauce and melty Monterey jack cheese made in the Instant Pot or slow cooker.
Porcupine Supreme Casserole
This one pot meal is based on the retro meal porcupine meatballs. Greg’s favorite dinner growing up were his mom’s porcupine meatballs. These meatballs are normal meatballs that have rice in them. When the meatballs cook the rice pokes out which make it look pokey like a porcupine. This casserole uses the flavors from porcupine meatballs and it’s so yummy! My daughter told me “it was gas.” Which means it was super yummy. I hope you like it too.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or shallot
- Celery–or one green bell pepper
- Kosher salt
- Garlic powder–or 1 Tbsp fresh minced garlic
- Black pepper
- Onion powder
- Beef broth–or water and Better than Bouillon beef base
- Converted rice–or long grain white rice
- Worcestershire sauce
- Sugar–or brown sugar
- Tomato sauce
- Monterey jack cheese–or cheddar
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break up. Brown for 4 minutes. Add in the onion and celery and stir in and cook for 2 more minutes. Drain off excess grease, if desired. Stir in the salt, garlic powder, pepper and onion powder.
Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the rice. Dump in the Worcestershire, sugar and tomato sauce.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir in the cheese.
Serve and enjoy!
Notes/Tips
- Serve this with simple green salad, garlic bread or some roasted broccoli on the side.
- Try adding in 4 oz of chopped mushrooms and a diced green bell pepper for more veggies.
- This can be gluten free if you use gluten free Worcestershire sauce.
- This can be dairy free if you leave out the cheese at the end.
- I used my pink 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This recipe freezes great! Let it cool completely, then freeze in portions for up to 2–3 months. Thaw and reheat with a splash of broth if needed.
- Other recipes you can make with celery are Instant Pot Sober Potato Salad and Amish Six Layer Dinner.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Porcupine Supreme Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An easy cheesy tomato beef and rice recipe made with ground beef, rice, tomato sauce and melty Monterey jack cheese made in the Instant Pot or slow cooker.
Ingredients
- 16 oz lean ground beef
- 1 small onion, diced
- 3 ribs celery, sliced
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 2 1/4 cups beef broth
- 1 1/2 cups converted rice
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp sugar
- 2 (8 oz) cans tomato sauce
- 1 1/2 cups shredded Monterey jack cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break up. Brown for 4 minutes. Add in the onion and celery and stir in and cook for 2 more minutes. Drain off excess grease, if desired. Stir in the salt, garlic powder, pepper and onion powder.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Dump in the Worcestershire, sugar and tomato sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break up. Brown for 4 minutes. Add in the onion and celery and stir in and cook for 2 more minutes. Drain off excess grease, if desired. Stir in the salt, garlic powder, pepper and onion powder. Transfer to the slow cooker.
- Stir in the broth, rice, Worcestershire, sugar and tomato sauce.
- Cover and cook on high for 2-3 hours, or until rice is cooked through.
- Stir in the cheese.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
More Instant Pot beef and rice recipes…
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Texas Tornado Casserole
A one-pot Instant Pot beef and rice bowl with seasoned ground beef, fluffy rice, roasted corn and salsa for a quick 30-minute Mexican-inspired dinner the whole family will love.
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Homemade French Onion Beef Casserole
An Instant Pot dinner with tender beef, caramelized onions, mushrooms, brown rice, and melty mozzarella and parmesan cheese.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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