Golden Casserole–a one-pot dish of ground beef, potatoes, and corn in a creamy mushroom sauce, topped with cheddar cheese. Make it in the Instant Pot or slow cooker.
Golden Casserole
This is an easy beef and potato meal that comes together quickly in your Instant Pot. Throw a green vegetable together while the pressure cooker is doing its thing and you have dinner done. Greg and I ate this one up happily and I’ve had leftovers the last two nights. Skyler is gone to a summer camp, so it’s just us two and therefore we actually have leftovers 😉 (Recipe adapted from Golden Beef Casserole on cooks.com)
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion
- Green bell pepper–optional
- Kosher salt
- Black pepper
- Garlic powder
- Smoked paprika
- Ketchup
- Chicken or beef broth–or water and Better than Bouillon
- Russet potatoes–or red potatoes
- Corn–canned or frozen
- Cream of mushroom soup–or golden mushroom soup
- 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 diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Scatter the potatoes into the pot. Dump in the corn and mushroom soup.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Gently stir. Sprinkle the cheese on top and let melt. Serve.
Notes/Tips
- Serve with roasted green beans or a green salad.
- This recipe is gluten free if you use gluten-free cream of mushroom soup. I have seen at my grocery store that Campbells now has gluten free cream soups.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot. This recipe can easily be doubled.
- 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 smoked paprika are Road Rage Casserole and Camper’s 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.
Golden Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
A one-pot dish of ground beef, potatoes, and corn in a creamy mushroom sauce, topped with cheddar cheese. Make it in the Instant Pot or slow cooker.
Ingredients
- 1 pound lean ground beef
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper (optional)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/8 tsp smoked paprika
- 1 Tbsp ketchup
- 1/2 cup chicken or beef broth
- 20 oz Russet potatoes, cut into 1/2 inch cubes (I left the peels on)
- 1 (15.25 oz) can corn, drained
- 1 (10.5 oz) can cream of mushroom soup or golden mushroom soup
- 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 diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Scatter the potatoes into the pot. Dump in the corn and mushroom soup.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Gently stir. Sprinkle the cheese on top and let melt. Serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the diced onion and peppers. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, smoked paprika and ketchup. Add to the slow cooker.
- Add in the broth, potatoes, corn and soup. Stir.
- Scatter the potatoes into the pot. Dump in the corn and mushroom soup. Stir.
- Cover and cook on low for 4 hours, or until potatoes are tender.
- Gently stir. Sprinkle the cheese on top and let melt. Serve.
- Category: Beef
- Method: Instant Pot or Slow Cooker
More Instant Pot beef and potatoes recipes…
Tennessee Hobo Casserole
An easy and delicious meat and potatoes Instant Pot or slow cooker recipe.
Bob Clark Casserole
A cozy Instant Pot casserole with layers of seasoned tangy BBQ ground beef, green beans, buttery mashed potatoes and melted cheddar.
Mac Attack Casserole
An easy Instant Pot meal with seasoned beef, tender potatoes, cheddar cheese, and tangy pickles, all topped with a creamy homemade Big Mac-style sauce.
Southern Charm Casserole
An Instant Pot (or slow cooker) dish with tender potatoes, seasoned ground beef, bell peppers, and onions in a savory tomato sauce, with optional melted cheddar for extra richness.
*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.
instead of the russett potatoes for the crockpot, could you use a bag of frozen square like potatoes?
sure you could try that!
what can you use instead of cream of mushroom soup. my wife hates mushrooms.
Try Cream Of Chicken Soup