Road Rage Casserole: Easy Slow Cooker & Instant Pot
Make Road Rage Casserole! This easy ground beef and potato dish uses a slow cooker or Instant Pot. Simple ingredients for a delicious, family-friendly meal.
Ingredients
- 1.5 lbs ground beef lean
- 1 tbsp olive oil optional, if beef is very lean
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 lbs potatoes Yukon Gold or Russet, peeled and cubed (approx. 1-inch pieces)
- 1 can diced tomatoes 14.5 oz, undrained
- 1 can cream of mushroom soup 10.5 oz, condensed
- 1 cup beef broth
- 1 tsp paprika
- 0.5 tsp dried thyme
- 0.5 tsp black pepper
- 1 tsp salt or to taste
- 1.5 cups shredded cheddar cheese divided
- Fresh parsley chopped, for garnish (optional)
Instructions
- In a large skillet, heat olive oil (if using) over medium-high heat. Add ground beef and onion. Cook, breaking up the beef, until browned and the onion is softened, about 6-8 minutes. Drain any excess grease.
- Stir in minced garlic and cook for another minute until fragrant.
- For Slow Cooker: Transfer the beef mixture to your slow cooker. Add the cubed potatoes, diced tomatoes (undrained), condensed cream of mushroom soup, beef broth, paprika, dried thyme, salt, and pepper. Stir everything gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until potatoes are tender. During the last 30 minutes of cooking, stir in 1 cup of the shredded cheddar cheese until melted.
- For Instant Pot: Add the browned beef and onion mixture directly to the Instant Pot. Stir in the cubed potatoes, diced tomatoes (undrained), condensed cream of mushroom soup, beef broth, paprika, dried thyme, salt, and pepper. Stir everything gently to combine.
- Secure the lid and set the valve to sealing. Pressure cook on HIGH for 12 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the lid. Stir in 1 cup of the shredded cheddar cheese until melted and well combined.
- Serve hot, garnished with the remaining 1/2 cup shredded cheddar cheese and fresh parsley, if desired.
Notes
Variations: Feel free to add frozen mixed vegetables (like peas and carrots) during the last hour of slow cooking or after pressure cooking for added nutrition. You can also swap cream of mushroom soup for cream of celery or cream of chicken. For a spicier kick, add a pinch of red pepper flakes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
