Rocky Top Casserole–Instant Pot or slow cooker ground beef, potato and corn casserole with a creamy, cheesy sauce.
Rocky Top Casserole
This is a real crowd pleasing meat and potatoes meal! This dish, inspired by the rolling hills and southern charm of the Appalachian region, combines ground beef, potatoes, tomatoes, corn, and cheese for a hearty supper that you’ll love.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Shallot–or a half cup of diced onion
- Water–or chicken or beef stock
- Russet potatoes–or red potatoes
- Onion soup mix
- Diced tomatoes
- Frozen sweet white corn–or canned corn
- Cream cheese
- Cheddar cheese–or colby jack cheese
- Salt and pepper
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the shallot. Brown the beef for about 5 minutes. Drain off excess grease.
Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Lay the potatoes on top of the beef. Spread the potatoes out so they aren’t stacked on top of each other.
Sprinkle the onion soup mix over the potatoes.
Dump the tomatoes, corn and cream cheese on top. 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 pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the cheese.
Salt and pepper to taste and serve.
Notes/Tips
- This is a complete meal in itself, but you can also serve it with a side salad or steamed vegetables for a balanced dinner.
- Try adding in a can of red kidney beans or even a can of green beans.
- This recipe can be gluten-free if you use gluten-free onion soup mix.
- 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 white corn are North Carolina Casserole and Disaster Averted Casserole.
- This recipe is adapted from Tastee Recipe.
More Instant Pot Ground Beef and Potato Recipes…
Needy Husband Casserole
Seasoned ground beef, sliced potatoes, dill pickles, bacon crumbles and cheddar cheese all made in your Instant Pot!
Instant Pot Hobo Casserole
Like hobo dinners you make when you are camping but way faster and in a the form of a family-style casserole. The ultimate comfort food!
Road Trip Casserole
A hearty dish of ground beef, cubed potatoes, bell pepper and cheddar cheese. All made in one pot…your Instant Pot. With just a 2 minute pressure cook time this recipe could become a new family favorite!
Instant Pot Mexican Picadillo
Ground beef, potatoes and rice in a flavorful sauce of peppers, tomatoes and garlic. A one pot, Instant Pot version.
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.
Rocky Top Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
Instant Pot or slow cooker ground beef, potato and corn casserole with a creamy, cheesy sauce.
Ingredients
- 1 pound lean ground beef
- 1 shallot, diced
- 1/2 cup water
- 1 1/2 pounds Russet potatoes, peeled and sliced into quarter inch rounds
- 1 (1 oz) packet onion soup mix
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 cup frozen sweet white corn
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
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 shallot. Brown the beef for about 5 minutes. Drain off excess grease.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Lay the potatoes on top of the beef. Spread the potatoes out so they aren’t stacked on top of each other. Sprinkle the onion soup mix over the potatoes. Dump the tomatoes, corn and cream cheese on top. 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 pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese. Salt and pepper to taste and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Brown beef and shallots for 5 minutes. Drain off excess grease. Add beef to slow cooker.
- Stir in the water, potatoes, onion soup mix, tomatoes and corn.
- Cover and cook on low for 4 hours. Add in the cream cheese and cook for one more hour on low.
- Remove the lid. Stir in the cheese. Salt and pepper to taste and serve.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*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 sounds so good!
Good old Rocky Top
Rocky Top Tennessee!
yessss!
I was wondering if you have any recipe that don’t contain anypqsta or potatoes. I am on a no fruits,bread, potatoes and pasta. So for i have lost 53 #.
Good for yo! I would try out my low carb recipes found here: https://www.365daysofcrockpot.com/recipes/?fwp_dietary_restrictions=low-carb
Those recipes looks goods . The only fruit I am supposed to eat is berries .
Can I make this in the oven like a regular casserole?
I think you could…here’s how:
Oven-Baked Version
Ingredients:
Same as original
Instructions:
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Cook the beef:
In a skillet over medium heat, brown the ground beef with the diced shallot. Drain excess grease.
Layer in the dish:
Spread the cooked beef mixture in the bottom of the baking dish.
Layer the potato slices evenly over the beef.
Sprinkle the onion soup mix over the potatoes.
Pour the can of diced tomatoes (with juice) evenly over the top.
Scatter the corn and chunks of cream cheese over the dish (don’t stir).
Cover the dish tightly with foil.
Bake:
Bake for 60–70 minutes, or until potatoes are tender when pierced with a fork.
Add cheese:
Remove foil, sprinkle shredded cheddar on top, and return to oven uncovered for 10 minutes, or until cheese is melted and bubbly.
Season and serve:
Taste and season with salt and pepper. Let it sit for a few minutes before serving so it thickens up a bit.
I made tis exactly as written in the instant pot. The flavor was really good. However, many of my potato slices were still pretty hard which was disappointing. When I make this again, I will either pressure cook for at least 2 minutes instead of just 1 or else I will try the slow cooker version.
I changed recipe based on what I had on hand. I didn’t have the plain canned tomatoes. I substituted 10.5 Oz can mild Ro-tel tomatoes plus half a cup of Sweet Baby Ray’s honey barbecue sauce. My family really enjoyed it..
I love those ideas! rotel is the best 🙂
could this be made in a regular oven?
Any substitute for onion soup mix? I have onion powder?
Here’s a homemade version of onion soup mix: https://www.thecountrycook.net/homemade-dry-onion-soup-mix/#recipe
I haven’t made this yet but it looks delicious!! Was wondering if I could use noodles instead of potatoes?
yes you can. I would use 2 cups of water for every 8 ounces of pasta you add in.
This was delicious!
This was really easy and tasty. Both my husband and I enjoyed it and looked forward to eating the leftovers. I used red potatoes (a bit more than 1.5lbs) because it’s what I had and wanted to use up and a 10oz bag of frozen corn instead of canned. The leftovers reheated well. I would definitely make it again.
Thanks for the 5 stars Lint!