Smokey Bear Casserole

Smokey Bear Casserole–an all-in-one-pot Instant Pot meal with beef, green beans, mushrooms, zucchini, tomatoes, dumplings and plenty of smoky flavor.

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Smokey Bear Casserole

Today’s recipe is a fun and colorful one pot meal that has lots of delicious flavor. It’s got a smoky vibe from the chili powder, cayenne and smoked paprika but it’s not overpowering. The vegetables add nutrition and color. The dumplings add that comfort food piece we all love. This dish was quite fast and easy to come together and I loved not having to make extra vegetables on the side. Do the one pot meal dance 🙂

Recipe adapted from Smokey Bear’s Favorite on Cooks.com

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Mushrooms–white, baby bella
• Dried minced onion-I buy a big container at Costco or Sam’s
• Dried parsley
• Chili powder
• Cumin
• Cayenne
• Smoked paprika
• Garlic powder-or granulated garlic
• Onion powder
• Kosher salt
• Black pepper
• Water
• Better than Bouillon beef base–I buy the big container at Costco
• Petite diced tomatoes–or stewed, crushed
• Frozen green beans–or fresh, washed and trimmed
• Pillsbury crescent rolls–or biscuits. I like the thinness of the crescent rolls best.
• Zucchini–or summer squash

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 4 minutes and then add in the mushrooms and onion and cook for 2 minutes. Drain off excess grease.

Stir in the parsley, chili powder, cumin, cayenne, smoked paprika, garlic powder, onion powder, salt and pepper. 

Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Stir in the Better than Bouillon. Dump in the tomatoes and beans.

Cut the crescent rolls into 1 inch squares. Add them into the pot in one layer, if possible. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on LOW pressure. When time is up move valve to venting and remove the lid. 

Stir in the zucchini, replace the lid and let pot sit on the keep warm setting for 10 minutes. 

Serve and enjoy!

Notes/Tips

• This is an all in one pot meal but if you’d like to serve it with something on the side consider corn on the cob, cornbread muffins, rice pilaf or fresh fruit.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe for the 3 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 chili powder are Instant Pot Spanish Rice With Beef and Disappearing Chicken.
• I love buying seasonings in the bulk section at Winco. It is so much cheaper! Plus if you’re buying a seasoning you don’t regularly use you can just buy a small amount.
• If you’d rather you can make homemade dumplings. I chose to go the quick and easy route and use crescent roll dough.
• To add more smoke to this dish add in a half teaspoon of liquid smoke when you add in the water.

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.