Missouri Casserole–this Instant Pot meat, onions and potatoes dish is an old fashioned recipe that has been updated for today.
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.
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.
Missouri Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
This Instant Pot meat, onions and potatoes dish is an old fashioned recipe that has been updated.
Ingredients
- 1 large yellow onion, halved and thinly sliced
- 1 pound lean ground beef (93/7)
- 1 1/2 tsp kosher salt (divided)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp rubbed sage
- 1/2 tsp dried rosemary leaves
- 1/2 tsp dried thyme leave
- 1/4 tsp smoked paprika
- Pinch of red pepper flakes
- 1/2 cup beef broth
- 1 1/4 pounds red potatoes (about 5 medium), sliced into 1/4 inch slices
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen sweet white corn (optional)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- 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. 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.
- Category: Beef
- Method: Instant Pot
More Instant Pot Meat and Potatoes Recipes…
Park City Soup
A rich and hearty beef stew that is so easy to make with just a few ingredients! Make this in your Instant Pot or slow cooker.
South Dakota Casserole
An easy Instant Pot recipe with ground beef, potatoes, corn, bacon and lots of flavor!
Mom’s Secret Casserole
Ground beef with vegetables in a rich gravy, topped with mashed potatoes and melty cheese…all made in your 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.
Barbara says
what if you don’t have an instant pot? How would you cook it then?
Karen says
1 large yellow onion, halved and thinly sliced
1 pound lean ground beef (93/7)
1 1/2 tsp kosher salt (divided)
1 tsp black pepper
1 tsp garlic powder
1/2 tsp rubbed sage
1/2 tsp dried rosemary leaves
1/2 tsp dried thyme leave
1/4 tsp smoked paprika
Pinch of red pepper flakes
1 1/4 pounds red potatoes (about 5 medium), sliced into 1/4 inch slices
1 (14.5 oz) can diced tomatoes
1 cup frozen sweet white corn (optional)
1/2 cup shredded cheddar cheese (optional)
Brown beef in a pan on the stove with the onions. Add in the salt, pepper, garlic powder, sage, rosemary, thyme, smoked paprika and red pepper flakes.
Lay half potatoes in baking dish. Place half of meat, half of tomatoes and corn. Layer one more time. Bake at 350 for one hour covered with foil. Remove foil add cheese and bake for another 30 minutes.
Juli says
This sounds delicious. Can it be made in the crockpot?And for how long?
Karen says
I bet you could do that. I would cook for 5-6 hours on low
Debbie Kotelnicki says
350 degrees for 90 minutes. Hope this helps.
Melissa says
I would love it if you put an oven temperature and bake time beside the insta-pot instructions. I am one of few people that have not purchased a new gadget for my kitchen. I am old school. 🤪 Every recipe I have read on here, I would love to try in my pyrex dish in the regular old oven. Thanks for sharing!
Debbie Kotelnicki says
350 degrees for 90 minutes. Hope this helps.