Comforting Beef Potato Casserole (Print Version)
Savory layers of beef, potatoes, creamy cheese, pickles, and tomatoes baked into a hearty dish.
# Ingredients:
Vegetables
01 -
28 oz Yukon gold potatoes, cut into 1/2 inch cubes
02 -
1/2 cup diced fresh tomatoes
03 -
1/2 cup diced dill pickles
Meat
04 -
16 oz lean ground beef
05 -
1/2 cup bacon crumbles
Dairy
06 -
4 oz softened cream cheese
07 -
1/2 cup sour cream
08 -
1/2 cup cottage cheese
09 -
1 cup shredded cheddar cheese
10 -
3 tbsp butter
Condiments and Seasonings
11 -
1 1/2 tsp seasoned salt, divided
12 -
1/2 tsp garlic powder
13 -
1/2 tsp black pepper
14 -
1 tbsp steak sauce
# Instructions:
01 -
Pour 1 ½ cups of water into the Instant Pot. Place potatoes in a steamer basket and set inside the pot. Seal the lid and set the valve to sealing. Pressure cook on manual for 3 minutes. Release pressure by moving valve to venting and remove lid.
02 -
Preheat oven to 350°F (177°C).
03 -
Heat a pan over medium-high heat. Add ground beef and break it up. Season with ¾ tsp seasoned salt, garlic powder, and black pepper. Cook for about 5 minutes until browned and no pink remains. Stir in steak sauce then remove from heat.
04 -
In a bowl, whisk together softened cream cheese, sour cream, and cottage cheese until smooth.
05 -
Transfer cooked potatoes to the bottom of a 9×13 inch baking dish. Stir butter into the potatoes until melted, then season with the remaining ¾ tsp seasoned salt.
06 -
Spread the creamy cheese mixture evenly over the potatoes. Sprinkle diced dill pickles and diced fresh tomatoes on top.
07 -
Distribute cooked ground beef over the layered ingredients, then sprinkle bacon crumbles and shredded cheddar cheese evenly across the surface.
08 -
Bake in the preheated oven for 30 minutes until cheese is melted and bubbling.
09 -
Remove from oven and allow to cool slightly before serving.
# Notes:
01 -
Using Yukon gold potatoes provides a creamy texture that holds its shape well after pressure cooking.