Ketchikan Casserole–a hearty lumberjack stew-like casserole with meat and potatoes that you can make in your Instant Pot or Crockpot.
Ketchikan Casserole
Logging was an industry that was the backbone of Ketchikan’s economy from the late 50s to the 80s. The logging camps were famous for the substantial meals that they served their work crews in the old days. Back then the process of harvesting the trees was labor intensive and the lumberjacks needed good, hearty meals to fuel them. This meat and potatoes stew-like casserole fits the bill for a hard working lumberjack (or just for my family of runners/hikers). It’s comfort food and perfect for a cold winter day. Make it fast in the Instant Pot or let it simmer for hours in the Crockpot! It’s up to you.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–yellow or white
- Salt
- Pepper
- Garlic powder–or granulated garlic
- Italian seasoning
- Chicken or beef broth–or water and Better than Bouillon
- Potatoes–I used Russet potatoes and I didn’t peel them. You can peel if you prefer. You can also use red or yellow potatoes.
- Petite diced tomatoes–or fire roasted tomatoes
- Kidney beans–or black or pinto beans
- Cream of mushroom soup–or cream of chicken or cream of celery
- Monterey jack cheddar blend–or another cheese you like
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the cubed potatoes and sprinkle them lightly with some salt.
Add in the tomatoes, beans, and cream of mushroom soup. Don’t stir.
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. Remove the lid.
Stir in the cheese and let it melt. Serve and enjoy!
Notes/Tips
- Serve with biscuits or cornbread. To add more vegetables to the meal serve with a green salad or some raw veggies and dip.
- In the place of tomatoes try using fire roasted tomatoes, a can of Rotel or a cup of picante sauce for extra kick and flavor.
- This recipe can be gluten free if you use gluten free Cream of Mushroom soup. I’ve seen the Campbell’s brand now has gluten free options at my grocery store 🙂
- 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.
- Other recipes you can make with potatoes are Mrs. Claus Casserole and Winter Cabin Casserole.
More Instant Pot Meat and Potato Recipes…
Rocky Top Casserole
Instant Pot or slow cooker ground beef, potato and corn casserole with a creamy, cheesy sauce.
Connecticut Casserole
Tender chunks of beef with a savory mushroom gravy and mashed potatoes baked with cheese and panko on top. Use the Instant Pot to speed up the cooking process!
Teenager Delight Casserole
Meat and potatoes with a cheesy crispy topping made fast in your Instant Pot.
Two Boys Casserole
Ground beef, potatoes, vegetables and cheese casserole made fast and easy with your Instant Pot.
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.
Ketchikan Casserole
- Prep Time: 25 minutes
- Cook Time: 4 minutes
- Total Time: 29 minutes
- Yield: 6 servings 1x
Description
A hearty lumberjack stew-like casserole with meat and potatoes that you can make in your Instant Pot or Crockpot.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup chicken or beef broth
- 4 medium potatoes, cubed
- 1 (14.5 oz) can petite diced tomatoes
- 1 (16 oz) can kidney beans, rinsed and drained
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded monterey jack cheddar blend
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 onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom soup. Don’t stir.
- 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. Remove the lid.
- Stir in the cheese and let it melt. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes. Transfer to the slow cooker.
- Pour in the broth. Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom soup. Stir gently.
- Cover and cook on low for 4-6 hours or until potatoes are fork tender.
- Stir in the cheese and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
*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.
One of the best casserole recipes ever! My son and I just love this! I think I might make it once a week. We are having it tonight. Thank you for your wonderful recipes.
I am so happy to hear it! Thank you Kel!
Ok, it’s a hot day, returned home late, and did not feel like cooking at all. I’ve never made this before, but thought it looked easy so decided to try it. Wow, am I happy I did! Not only was it so fast and easy, it was packed full of deliciousness! My husband’s only complaint was that I should’ve made enough for an army so we could have leftovers! Next time I will! Thank you SO much for this recipe!
Well that’s a win! So glad you all enjoyed it Beth!
Delicious recipe as is! No changes made the first time I made it. Second time I substituted ground turkey sausage – YUM! Thanks for a great recipe. that’s worth sharing.
You’re welcome! So glad you liked it Jane 🙂
i cooked this in the oven for 350 F after cooking everything in a pot on the stove for a few minutes. The casserole came out runny and soup like and not thick at all. Potatoes were a little hard. is this fine or is there a way to remedy this??
I would put it back in the oven and cook until the potatoes are tender.
How do you Cook this casserole on the stove or in the oven?
If i wanted to substitute the beef for chicken, how would i adjust the recipe?
I would cut the chicken into cubes. Then I would saute the onion in a little oil. Pour in the broth and scrape bottom of pot. Add in the chicken and other ingredients. Pressure cook 3 minutes with 5 minute natural pressure release.
great casserole!
Thanks Craig!
If i wanted to substitute rice for the potatoes, how would i adjust the recipe?
I would increase broth to 1.5 cups and add in 1 cup of converted or white rice and pressure cook for 3 minutes with a 10 minute natural pressure release.
how do you make this in oven or stovetop?
I’m not the original poster but the usual casserole oven temp and time are 350° for 20 – 30 minutes. I’m going to try it in a crock because my crock pot tends to over heat