Hearty Amish Harvest Casserole–an easy Instant Pot or Crockpot dinner made with seasoned ground beef, tender cabbage, red potatoes, sweet potatoes and a creamy cheesy sauce.
Hearty Amish Harvest Casserole
This recipe is a great way to use up a whole bunch of vegetables in your fridge and turn them into a hearty dinner. I used both red potatoes and sweet potatoes because I like how the sweetness of the sweet potatoes balances out the savory ground beef and cabbage. The sour cream and cheddar cheese stirred in at the end bring everything together and make it creamy and cheesy without needing a can of cream of something soup. I thought this was a really satisfying meal because you get your meat, potatoes and vegetables all in one pot with very little cleanup!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion
- Kosher salt
- Dried thyme
- Dried parsley
- Paprika–smoked paprika would add a slightly smoky flavor, use half as much
- Black pepper
- Garlic powder
- Worcestershire sauce
- Beef broth–or water and Better than Bouillon
- Cabbage
- Red potatoes–or Yukon Gold potatoes
- Sweet potatoes
- Sour cream
- Shredded cheddar cheese–or Colby Jack, Monterey Jack
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 ½ tsp of the salt, thyme, parsley, paprika, pepper, garlic powder and Worcestershire.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Layer on top of the beef the cabbage, then red potatoes and finally sweet potatoes. Sprinkle the remaining ¼ tsp of salt over the top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
Gently stir in the sour cream and cheddar.
Serve and enjoy!
Notes/Tips
- Serve with cornbread or a buttered dinner roll.
- You can add in extra veggies if you’d like. Try carrots, mushrooms or green beans. Add them with the cabbage and potatoes.
- This recipe can be gluten free if you use gluten free Worcestershire sauce.
- Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
- Other recipes you can make with cabbage are Pierogi Cabbage Casserole and Cabbage Fat Burning Soup.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Digital scale*
- Cheese grater*
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.
Hearty Amish Harvest Casserole
- Cook Time: 3 minutes
- Total Time: 3 minutes
- Yield: 3–4 servings 1x
Description
An easy Instant Pot or Crockpot dinner made with seasoned ground beef, tender cabbage, red potatoes, sweet potatoes and a creamy cheesy sauce.
Ingredients
- 8 oz lean ground beef
- 1/2 cup diced onion
- 3/4 tsp kosher salt, divided
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 1/2 cup beef broth
- 3 cups chopped cabbage
- 9 oz red potatoes, cut into 1/2 inch cubes
- 9 oz peeled sweet potatoes, cut into 1/2 inch cubes
- 1/2 cup sour cream
- 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 ½ tsp of the salt, thyme, parsley, paprika, pepper, garlic powder and Worcestershire.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Layer on top of the beef the cabbage, then red potatoes and finally sweet potatoes. Sprinkle the remaining ¼ tsp of salt over the top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
- Gently stir in the sour cream and cheddar.
- 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 ½ tsp of the salt, thyme, parsley, paprika, pepper, garlic powder and Worcestershire. Transfer to the slow cooker.
- Stir in the broth, cabbage, potatoes and sweet potatoes. Sprinkle the remaining ¼ tsp of salt over the top.
- Cover and cook on low for 4-6 hours.
- Gently stir in the sour cream and cheddar.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
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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.
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