Boatwreck Casserole

Boatwreck Casserole–an Instant Pot ground beef and macaroni dish that is cheesy and comes together fast with pantry staples and frozen veggies.

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Boatwreck Casserole

I loved this recipe because it was just so easy and I already had everything in my pantry and freezer to make it. It’s a perfect busy night dinner! The cheesy pasta with the beef makes it comforting and filling, and the veggies mixed in make it feel like a complete meal. I’ve adapted this recipe from All Recipes and the name boatwreck casserole is a spin-off on shipwreck casserole. These types of recipes are named as such because they are messy looking, like a shipwreck washed up on shore. It may not look beautiful but it’s a tasty meal. You can mix and match the veggies you like, or even try a different cheese like pepper jack for spice or gouda for smoky flavor. Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Seasoned salt
• Black pepper
• Onion powder
• Garlic powder
• Smoked paprika
• Beef broth–or chicken broth, better than bouillon and water
• Elbow macaroni–or penne
• Crushed tomatoes
• Evaporated milk–or half and half, cream, milk
• Cheddar cheese–I like using sharp grated off the block
• Frozen mixed vegetables-I used a package that had peas, carrots, green beans in it

Steps

(To see me make this recipe watch my YOUTUBE video!)

To make this dish, you’ll start by sautéing the beef in the Instant Pot until browned, then drain off any grease and season with salt, pepper, garlic powder, onion powder, and paprika. Add in the broth and scrape the bottom of the pot, then turn it off before sprinkling in the macaroni and topping with crushed tomatoes. Secure the lid and cook on high pressure for 4 minutes, allowing a 5-minute natural release before venting. While that cooks, prepare the vegetables according to the package directions. Once the pasta is done, stir in the milk, cheese, and cooked vegetables until creamy and combined, then serve hot.

Notes/Tips

• This is a full meal in one, but you can serve it with garlic bread, a crisp green salad, or some sliced fruit on the side.
• Can you skip the veggies? Sure, or swap in your favorites like peas, corn, or fresh spinach.
• You can use another type of pasta like penne, rotini, cavatappi, etc.
• I used my 3 quart Instant Pot* and halved the recipe.
• 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 frozen mixed vegetables are Instant Pot 3-Item Beef Stew and Instant Pot Easy Chicken Pot Pie.

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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More Instant Pot recipes with elbow macaroni…

*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.