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Rocky Top Casserole

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 1 minute (plus 5 minute NPR)
  • Total Time: 21 minutes
  • Yield: 4-6 servings 1x


Instant Pot or slow cooker ground beef, potato and corn casserole with a creamy, cheesy sauce. 


  • 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


Instant Pot Instructions:

  1. 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.
  2. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. 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.
  4. 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. 
  5. Stir in the cheese. Salt and pepper to taste and serve. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Brown beef and shallots for 5 minutes. Drain off excess grease. Add beef to slow cooker.
  2. Stir in the water, potatoes, onion soup mix, tomatoes and corn. 
  3. Cover and cook on low for 4 hours. Add in the cream cheese and cook for one more hour on low. 
  4. Remove the lid. Stir in the cheese. Salt and pepper to taste and serve.
  • Category: Beef
  • Method: Instant Pot or Slow Cooker