Missouri Casserole

Missouri Casserole–this Instant Pot meat, onions and potatoes dish is an old fashioned recipe that has been updated for today.

Pin this recipe for later!

Missouri Casserole

Today’s recipe is a vintage recipe that your grandma may have made. It’s called “Missouri” and is a true meat and potatoes type of dish. The original recipe was so simple with no seasonings really at all. I knew that if I made it as stated it would be very bland so I added in a few seasonings and the results were mmm mmm good! I had a couple of guests and they both commented how good this dish was. “WAY better than it looks.” I don’t know if that is an insult of compliment but I’m taking it as a compliment. The original recipe card reads…

Missouri

Peel & slice 7 medium potatoes

3 large onions

1 1/2 lb hamburg

1 large can tomatoes

salt & pepper

Lay half potatoes in baking dish. Place 1/2 of meat & layer. Half of onions until all ingredients are used. With tomatoes make another layer. Keep lid on for 1 hour, the next half hour without lid.

Bake 350º 1 1/2 hour

This just seems like something a grandma would write doesn’t it? “Hamburg.” My version is made fast and easy in the Instant Pot and only requires a 1 minute pressure cook time (much better than 90 minutes in the oven). I also added in some sweet corn and sprinkled a bit of cheese on top.

Ingredients/Substitution Ideas

• Yellow onion
• Lean ground beef–I used 93/7. Ground turkey can also be used.
• Kosher salt
• Black pepper
• Garlic powder
• Rubbed sage
• Dried rosemary leaves
• Dried thyme leave
• Smoked paprika
• Red pepper flakes
• Beef broth–or water and Better than Bouillon beef base
• Red potatoes–or yellow potatoes, peeled Russet potatoes
• Diced tomatoes–fire roasted tomatoes would be good
• Frozen sweet white corn–or canned corn
• Shredded cheddar cheese–sharp or medium

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions, 1 tsp of the salt, pepper, garlic powder, sage, rosemary, thyme, smoked paprika and red pepper flakes. Brown for about 5 minutes.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off the Instant Pot. Layer in the potatoes. Try not to stack them directly on top of each other so they can cook properly.

Sprinkle the remaining half teaspoon of salt over the potatoes. Dump in the tomatoes and corn, don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Gently stir. Serve topped with a sprinkle of cheese, if desired.

Pin this recipe for later!

Notes/Tips

• Serve with some roasted vegetables such as carrots, Brussels sprouts, or asparagus.
• Try not to stack the potatoes directly on top of each other so they can cook properly.
• 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.
• Other recipes you can make with sweet corn are My Man’s Casserole and Rocky Top 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. 

Pin this recipe for later!

Print

Pin this recipe for later!

More Instant Pot Meat and Potatoes Recipes…

*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.