Mississippi Style Casserole

Mississippi Style Casserole–a creamy ham, rice, and veggie dish made in the Instant Pot that is a fun spin on Mississippi Sin Dip. It’s comforting, cheesy, and loaded with flavor!

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Mississippi Style Casserole

Mississippi Sin Dip is a Southern classic that got its start in Mississippi, where it became a game-day staple, especially at Mississippi State University tailgates. It’s called “sin” because it’s so rich, cheesy, and indulgent that you almost feel guilty eating it…but you keep going back for more! Traditionally, it’s made with cream cheese, sour cream, cheddar, ham, and a splash of Worcestershire and hot sauce, all baked together in a hollowed-out loaf of bread until it’s hot and bubbly. My recipe takes those same flavors we all love and spins them into a hearty, one-pot dinner version! I loved how easy it was to throw together too…basically dump and go, with just a quick stir at the end to mix in the sour cream, cheese, and veggies. You can use whatever frozen vegetables you like or leave them out all together.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better Than Bouillon chicken base
• Converted rice–also known as Parboiled. Ben’s is a common brand. You can also use plain long grain white.
• Ham cubes–or smoked sausage
• Hot sauce–I used Frank’s red hot
• Worcestershire sauce
• Garlic powder
• Onion powder
• Cream cheese
• Sour cream
• Cheddar cheese
• Frozen vegetables of your choice–I used broccoli

Steps

Pour broth into Instant Pot. Sprinkle in the rice. Dump in the ham, hot sauce, Worcestershire, garlic powder, onion powder and cream cheese.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 

Cook frozen veggies according to package directions (I use my microwave).

Stir sour cream, cheese and veggies into Instant Pot. 

Serve and enjoy!

Notes/Tips

• This is a one pot meal but if you’d like a side dish consider raw veggies and dip or a cucumber and tomato salad.
• This can be gluten free if you use gluten free Worcestershire sauce.
• I like to use converted rice (like Uncle Ben’s) so it cooks up perfectly without getting mushy.
• Swap in any frozen veggie mix you love (broccoli, peas, carrots, or a blend all work great).
• Try adding in some leftover rotisserie chicken for an extra meaty dish or even some bacon crumbles would be tasty.
• I used my 3 quart Instant Pot*. You can also make this in a 6 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 ham cubes are Detention Casserole and Pennsylvania 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. 

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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.