This recipe was in my mother’s cookbook, and now it’s in my cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks…and it seems that if I don’t, someone else will! It’s hearty and so tasty!
A casserole with ground beef, potatoes, carrots and celery topped with cheese and chow mein noodles. It might be sacrilegious but there are no cream of soups in this supper hotdish 😉!
Today’s recipe for Instant Pot supper hotdish is a spin off a traditional oven-baked casserole with cream of mushroom soup. Instead it’s cooked quickly (only 4 minutes pressure cooking time with a quick release!) in your Instant Pot and contains no canned soup. Greg and the kids gave this dish 2 thumbs up and there were zero leftovers. I liked it because it reminded me of my childhood and made me feel all homey and comforted.
INGREDIENTS
1 lb ground beef
2 cups sliced peeled potatoes
2 cups celery, finely chopped
1/2 cup carrots, finely chopped
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