Kansas Casserole–ground beef, cabbage, carrots, mushrooms, rice and cheese. A winning Instant Pot dinner that’s easy to put together and delicious to eat.
Kansas Casserole
If you’re from Kansas or Nebraska you’re probably familiar with Bierocks (some call them Runzas). The yeasty Bierock sandwich have German-Russian roots that eventually made their way west to Kansas. You can find these sandwiches at fairs, fundraisers, restaurants and kitchen tables in Kansas most any time of the year. They have a base of ground beef, cabbage and sometimes cheese. You can see my recipe of Bierocks here. They are so tasty!
For today’s recipe I took the flavors from Bierocks and put them into a one pot meal with a base of rice instead of the yeast roll. The result was a super tasty dinner that hides vegetables (you can barely notice the carrots, cabbage, mushrooms and onion). I took 2 portions of this dinner I loved it so much. Try it out soon!
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7. Ground turkey is another option.
- Onion–yellow or white
- Mushrooms
- Kosher salt
- Black pepper
- Garlic powder
- Smoked paprika
- Cumin
- Beef broth–or water and Better than Bouillon beef base
- Worcestershire sauce
- Converted rice–or long grain white rice, jasmine rice or basmati rice
- Carrot
- Cabbage
- Sharp cheddar cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 4 minutes. Add in the onions and mushrooms and cook for about 3 minutes. Stir in 1 tsp of salt, pepper, garlic powder, paprika and cumin.
Pour in the broth and worcestershire and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the rice evenly.
Add carrot and cabbage on top. Sprinkle the remaining half teaspoon of salt on top of the cabbage.
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 let pot sit for 10 minutes. Release remaining pressure and remove the lid.
Stir in the cheese.
Serve and enjoy!
Notes/Tips
- Serve with a dinner roll or a side salad.
- 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 5 days or in the freezer for up to 3 months.
- This recipe can be gluten-free if you use gluten-free Worcestershire sauce.
- 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.
- Other recipes you can make with mushrooms are Instant Pot Beef Stroganoff and Johnny Cash Rice.
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.
Kansas Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
Ground beef, cabbage, carrots, mushrooms, rice and cheese. A winning Instant Pot dinner that’s easy to put together and delicious to eat.
Ingredients
- 1 pound lean ground beef (93/7)
- 1 cup diced onion
- 4 ounces chopped mushrooms
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp cumin
- 1 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 cup uncooked converted rice
- 1 large carrot, peeled and shredded
- 4 cups shredded cabbage
- 4 ounces shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 4 minutes. Add in the onions and mushrooms and cook for about 3 minutes. Stir in 1 tsp of salt, pepper, garlic powder, paprika and cumin.
- Pour in the broth and worcestershire and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice evenly. Add carrot and cabbage on top. Sprinkle the remaining half teaspoon of salt on top of the cabbage.
- 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 let pot sit for 10 minutes. Release remaining pressure and remove the lid.
- Stir in the cheese.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot
More Instant Pot Recipes with Cabbage…
Instant Pot Unstuffed Cabbage Soup
This soup has the flavors of a cabbage roll with its ground beef, plenty of seasonings and lots of cabbage. It is a low-cal, high protein soup that satisfies!
Instant Pot St. Patty’s Day Corned Beef and Cabbage
Tender sliced corned beef served with cabbage, red potatoes and carrots. Only 6 ingredients are needed to create this delicious one pot meal.
Instant Pot Amish Cabbage and Potato Casserole
Seasoned ground beef with cabbage, potatoes and a creamy sauce.
Instant Pot Cajun Chicken, Sausage and Cabbage
Bites of chicken and smoked sausage with potatoes, onions and cabbage flavored with cajun seasoning.
*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.
This was very tasty. By mistake I used onion powder in place of garlic powder. Since it was already cooking, I added the garlic powder once it was done. It had great flavor and will repeat my mistake again. I topped each serving with cheddar cheese rather than stirring it in.
A happy accident!
I love finding new recipes that are equally delicious find they have become a family favorite.
I’m glad you are finding value here Estee!
how do you convert recipes to slow cooker/ crock pot.
It sounds delicious. But I’m 65, born and raised in Kansas and I’ve never heard of that sandwich. Maybe rename Midwest Casserole?
Google Runza. There’s a restaurant in Lawrence, KS. they are bierocks. The restaurants are mostly in Nebraska. VERY FAMOUS and delicious. People purchase them , take home and freeze. So good! Do try them!
ANOTHER. GREAT. ONE. This meal was so delicious. Full of good veggies. A true winner. Only change I made was more cabbage. Thanks, Karen. Thanks to you & my IP, I’m having fun in the kitchen again! (I’m also spending less time in the kitchen & that’s fun as well)
I do love the cabbage!
I made this yesterday with a few minor adjustments so I wouldn’t have to run to the grocery store and it turned out amazing! But I’ll definitely have to invest in some converted rice. I used regular rice and got a burn notice so I dumped it out, cleaned the pot and added another cup of beef broth, and started it over and it turned out wonderful! Even though I forgot the cheese!
Oh sorry about the burn message but I’m glad it all turned out in the end. I do love the converted rice. It is less sticky and seems to work well in the IP.
how do I make the Kansas casserole in the crock pot? I noticed others have asked the same question. some of us do not own an insta pot.
I haven’t tried it but this is what I would do:
Heat a pan over medium high heat.
Add in the beef and break it up. Brown for about 4 minutes. Add in the onions and mushrooms and cook for about 3 minutes. Stir in 1 tsp of salt, pepper, garlic powder, paprika and cumin. Transfer to the slow cooker.
Add in broth, worcestershire, rice, carrot and cabbage. Sprinkle the remaining half teaspoon of salt on top of the cabbage.
Cover and cook on high for 3 hours or low 5 hours.
Stir in the cheese.
Serve and enjoy!
Could this be prepared in a slow cooker instead? If so, please help 🙂 Thank you!
I’d like to make this in a crockpot, too. Thank you!
I haven’t tried it but this is what I would do:
Heat a pan over medium high heat.
Add in the beef and break it up. Brown for about 4 minutes. Add in the onions and mushrooms and cook for about 3 minutes. Stir in 1 tsp of salt, pepper, garlic powder, paprika and cumin. Transfer to the slow cooker.
Add in broth, worcestershire, rice, carrot and cabbage. Sprinkle the remaining half teaspoon of salt on top of the cabbage.
Cover and cook on high for 3 hours or low 5 hours.
Stir in the cheese.
Serve and enjoy!
Thank you so much for the suggestion! I will try it and post back! I’m so excited!
Thank you!
This looks like a good recipe to add diced red potatoes and sliced banana peppers and jalapenos rolled up in a flour tortilla. Serve with refried beans as a side and drizzled with cheddar cheese and Rotel. I’m gonna try this one in my very first Insta-Pot next time I go shopping.
nom nom! I love that idea!