Amish Comfort Casserole

Amish Comfort Casserole–an easy Instant Pot dinner with seasoned ground beef, rice, tomato sauce, and melty cheddar cheese.

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Amish Comfort Casserole

This recipe is adapted from Amish Hamburger and Rice Comfort Casserole on Amish 365. The author states the “recipe comes from the Swiss-Amish settlement around Berne, Indiana…This is a casserole that my parents love. I’ve had this recipe in my archives for over 20 years and it has been a favorite of my parents ever since I first introduced them to it. So give this a try, maybe it’ll become a favorite in your house!” I must admit just looking at the ingredient list didn’t get me too excited about the recipe. It seemed too simple. However it was a hit! The cheesy beefy rice was eaten happily at our house.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion–I used frozen chopped onions
• Black pepper
• Kosher salt
• Garlic powder
• Chili powder
• Beef or chicken broth–or water and Better than Bouillon
• Converted rice–or long grain white rice
• Tomato sauce
• Green bell pepper
• Cheddar cheese–I like sharp

Steps

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

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

Sprinkle in the rice. Dump tomato sauce evenly over the rice. Dump in the green bell pepper.

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. 

Sprinkle the cheese on top and let it melt. Serve and enjoy! 

Notes/Tips

• Serve with green salad or roasted veggies.
• This recipe is gluten free.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• When adding rice, tomato sauce, and peppers, don’t mix. This helps prevent sticking and uneven cooking.
• A pinch of cayenne or chopped jalapeño can give it a little kick.
• Shred your own cheddar for better melting and flavor (pre-shredded has anti-caking agents).
• 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 4 days or in the freezer for up to 3 months.
• Other recipes you can make with green bell pepper are Instant Pot Southwestern Spaghetti and Instant Pot Midwest Pepper Steak.

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.