Titanic Casserole

Titanic Casserole–an old timer recipe that’s been transformed into an Instant Pot recipe. With potatoes, beef, cheese, rice, beans and more it’ll fill you up.

Titanic Casserole

This casserole, sometimes known as shipwreck casserole, has a lot of random ingredients but somehow they all come together and make a yummy dinner. It might not look the prettiest but it’ll fill you up! This has pantry-friendly ingredients and you’re likely to have everything on hand to make this recipe tonight. The prep time is generally limited to how fast your can opener works and how hard it is to unwrap your meat. The big bonus is that it’s a complete one-pot meal!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Dry minced onion–or ½ cup diced yellow onion
• Celery
• Garlic salt
• Black pepper
• Beef broth–or water and Better than Bouillon beef base
• Red wine vinegar
• Converted rice–or long grain white, basmati or jasmine
• Potatoes–I used a red potato
• Kidney beans
• Tomato sauce
• Tomato paste
• Sugar
• Cheddar cheese–I like sharp

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, celery, garlic salt and pepper. Brown for about 5 minutes.

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

Sprinkle in the rice evenly.

Add in the potatoes, kidney beans, tomato sauce, tomato paste and sugar. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Gently stir in the cheese. Salt and pepper to taste.

Serve and enjoy!

Notes/Tips

• Serve with roasted green beans, asparagus or broccoli.
• I used my 3 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• For a more meaty version use 1 pound of ground beef instead of half a pound.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• What is converted? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Freeze your leftover tomato paste in one tablespoon increments to use for future recipes. I use my cookie scooper and scoop the paste onto a parchment lined pan and freeze. Once frozen, I pop off the blobs and freeze in a ziplock bag.
• Other recipes you can make with tomato paste are Train Wreck Casserole and Porcupines in a Pot.

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. 

Print

More Instant Pot Rice and Potato 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.