Amish 6-Ingredient Hamburger Casserole

Amish 6-Ingredient Hamburger Casserole–a quick one-pot Instant Pot dinner made with ground beef, pasta, tomato puree and cheddar cheese for a family-friendly dinner.

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Amish 6-Ingredient Hamburger Casserole

Okay so I’m fibbing on the title of this recipe. My version of the recipe technically has 11 ingredients. But the original recipe that I’m adapting it from only called for 6. Amish recipes that I’ve read usually have zero seasonings listed and I just can’t get behind that. If you know me I’ll be adding salt, pepper, garlic powder and onion powder to most all of my recipes–lol! These are ingredients that you probably always have so really do we have to count them as an ingredient?? Oh well! This is a pasta recipe with cheese and peas and if you don’t love peas you can leave them out or try stirring in a couple cups of chopped spinach.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Chicken broth–or beef broth
• Macaroni–or spaghetti, broken in half
• Tomato puree–or crushed tomatoes
• Worcestershire sauce–or soy sauce
• Frozen peas–or frozen corn
• Shredded cheddar–or colby jack

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes, drain off excess grease. Stir in the salt, pepper, garlic powder and onion powder.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle in the macaroni. Dump puree and Worcestershire over the top.

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 5 minutes and then move valve to venting. Remove the lid.

Stir well. Stir in the frozen peas and cheddar, add salt to taste and serve.

Notes/Tips

• Serve with garlic bread and green salad.
• Freshly shredded cheddar melts smoother than pre-shredded cheese.
• A spoonful of ketchup can add a little sweetness and tang if you feel like the flavor needs something extra.
• You can add extra vegetables like mushrooms, diced carrots or spinach.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. You can freeze portions for up to 2 months, although the pasta will be a little softer after thawing.

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. 

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*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.