Final Four Casserole–a four-ingredient base casserole combining seasoned beef, potatoes, green beans and cheddar. This is easily made in the Instant Pot or slow cooker for a fuss-free meal.
Final Four Casserole
As we head into the NCAA men’s basketball final four today I wanted to make a recipe to celebrate. This recipe has 4 main ingredients: ground beef, potatoes, green beans and cheddar. It’s super simple to make and it’s a full meal all in one pot. You can make this in the Instant Pot or slow cooker. I hope your bracket is doing well and that you enjoy this dinner! I don’t want to brag or anything but I am leading in my extended family’s bracket challenge…I had all 8 of the elite 8 teams picked correctly. Crossing my fingers that I win!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey, ground pork
- Onions–or a shallot
- Dried parsley
- Garlic powder
- Kosher salt
- Black pepper
- Dijon mustard–or spicy brown mustard
- Worcestershire sauce
- Ketchup–or chili sauce, bbq sauce
- Beef broth–or water and Better than Bouillon beef base
- Russet potatoes–or red potatoes, yukon gold potatoes
- Frozen green beans–or fresh green beans
- Cheddar cheese–or colby, monterey jack, etc.
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 parsley, garlic powder, salt, pepper, dijon, worcestershire and ketchup.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Layer the potatoes and green beans on top. Sprinkle with a pinch of kosher salt.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
Sprinkle in the cheese and stir. Serve and enjoy!
Notes/Tips
- Serve with dinner rolls or cornbread. Try serving alongside a side of corn or corn on the cob.
- This recipe can be gluten free if you use gluten free Worcestershire sauce.
- Try adding in half green beans and half corn (frozen or canned) instead.
- 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 beans are Instant Pot Greek Green Beans and Grand Canyon Casserole.
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.
Final Four Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
A four-ingredient base casserole combining seasoned beef, potatoes, green beans and cheddar. This is easily made in the Instant Pot or slow cooker for a fuss-free meal.
Ingredients
- 1 pound lean ground beef
- 1/2 cup diced onions
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 3 Tbsp ketchup
- 1/2 cup beef broth
- 1 pound Russet potatoes, peeled and cubed
- 1 (12 oz) bag frozen green beans
- Pinch of salt
- 1/2 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- 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 parsley, garlic powder, salt, pepper, dijon, worcestershire and ketchup.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Layer the potatoes and green beans on top. Sprinkle with a pinch of kosher salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
- Sprinkle in the cheese and stir. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the parsley, garlic powder, salt, pepper, dijon, worcestershire and ketchup. Transfer to the slow cooker.
- Stir in the broth, potatoes and green beans. Sprinkle with a pinch of kosher salt.
- Cover and cook on low for 3-4 hours, or until potatoes are tender.
- Sprinkle in the cheese and stir. Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
More meat and potatoes recipes…
Mom’s Slow Cooker Pot Roast
Pot roast, potatoes, carrots and gravy just like Mom used to make. An easy recipe that tastes like home.
Working Girl Casserole
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Witches Cauldron Casserole
A perfect Halloween meal! Crockpot beef stew ladled over mashed potatoes.
Saddle Soup
A cowboy soup packed with seasoned beef, tender potatoes, ranch-style beans, cheddar cheese and bacon, made in the Instant Pot or in the slow cooker.
*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.
I used ground turkey with chicken broth. I also used half frozen green beans and half frozen corn. Your recipes never fail. Another hit
thank you Brittany!
When I tried to make the recipe in my Ninja Foodi the 1/2 cup of beef broth was not enough liquid. I got the ADDWATR message so I added another cup of water. Should I use a cup of broth next time or just add extra water?
I would just use 1 cup of beef broth next time to start with. Sorry that it needed more liquid. My pots always come to pressure with just a 1/2 cup of liquid.