Dolly Parton’s Ground Beef Casserole – 365 Days of Slow Cooking and Pressure Cooking

Dolly Parton’s Ground Beef Casserole is a simple, satisfying dinner you can whip up in your Instant Pot or slow cooker. It’s packed with ground beef, tender potatoes, sweet corn, juicy tomatoes, and topped with ooey-gooey mozzarella cheese that melts just right.

I’ve come across a bunch of Dolly’s 5 layer casserole takes, but I wanted to create my own twist you can easily make in the Instant Pot or slow cooker. I added some punchy seasonings and a splash of Worcestershire sauce, plus a can of green chiles for a little kick. The flavor turned out fantastic! Dolly’s recipe definitely inspires some comfort food magic. Give this ground beef casserole a try and enjoy those big, homey flavors!

This version of Dolly Parton’s famous 5-layer casserole feels warm, cozy, and fuss-free—perfect for busy weeknights or any night you want comfort without complicated steps. Whether you’re pressing the Instant Pot button for a quick 3-minute cook or letting the slow cooker work its magic over a few hours, you’ll get tender potatoes, savory ground beef, sweet corn, and fresh tomatoes all melded together with melty mozzarella cheese. A hint of Worcestershire and green chiles adds a nice depth that makes this ground beef casserole stand out.

In this post, I’ll walk you through simple, clear instructions for both Instant Pot and slow cooker methods. Plus, you’ll see ingredient swaps, kitchen tips, how to store your leftovers, and ways to reheat it so it tastes just as delicious the next day.

• Quick dinner fix or make-ahead comfort meal
• Easy swaps for proteins, cheeses, and veggies
• Tips for thickening the sauce, serving ideas, and freezing

Why You’ll Love It

This ground beef casserole is pure no-fuss comfort food. It uses pantry staples like ground beef, potatoes, canned tomatoes, corn, and mozzarella cheese to come together fast and satisfy a hungry family. You can have it ready in just minutes with the Instant Pot or set it and forget it in the slow cooker while you tackle your busy day—and if you want another dump-and-go option, try Slow Cooker Cowboy Beef. It’s versatile — swap out ingredients without a hitch — and it keeps well for leftovers that reheat beautifully. Truly a weeknight winner! Fans of hearty spud-filled bakes will also love Hamburger Potato Casserole.

Ingredients and Easy Swaps

• 16 oz lean ground beef
• 1 small onion, halved and sliced
• 2 tsp Montreal steak seasoning, divided
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tsp Worcestershire sauce
• 1/2 cup beef broth
• 2 large Russet potatoes, peeled and cut into cubes
• 1 (14.5 oz) can petite diced tomatoes
• 1 (4 oz) can diced green chiles
• 1 (15.25 oz) can corn, drained
• 1 Tbsp cornstarch
• 1 cup shredded mozzarella cheese

How to Cook: Instant Pot or Slow Cooker

1. Set Instant Pot to Sauté until the display reads HOT.
2. Add 16 oz ground beef, break up and brown; add 1 small sliced onion and cook about 5 minutes until beef is browned.
3. Drain excess fat.
4. Stir in 1 tsp Montreal steak seasoning, 1 tsp garlic powder, 1 tsp Italian seasoning, and 2 tsp Worcestershire sauce.
5. Pour in 1/2 cup beef broth and scrape the bottom of the pot to loosen browned bits; turn Instant Pot off.
6. Add 2 peeled and cubed russet potatoes and sprinkle with the remaining 1 tsp Montreal steak seasoning; add 1 (14.5 oz) can diced tomatoes, 1 (4 oz) can diced green chiles, and 1 (15.25 oz) can drained corn.
7. Secure the lid, set the valve to sealing, and cook on Manual/Pressure Cook for 3 minutes.
8. Carefully quick-release the pressure by moving the valve to venting, then remove the lid.

9. Mix 1 Tbsp cornstarch with 1 Tbsp cold water to make a slurry; turn Instant Pot to Sauté and stir in the slurry, cooking until the sauce is bubbly and thickened, then turn the pot off.

   

10. Stir in 1 cup shredded mozzarella until melted.
11. Heat a skillet over medium-high and brown 16 oz ground beef with 1 small sliced onion about 5 minutes, breaking up the meat; drain fat.
12. Stir in 1 tsp Montreal steak seasoning, 1 tsp garlic powder, 1 tsp Italian seasoning, and 2 tsp Worcestershire sauce, then transfer the beef to the slow cooker.
13. Add 1/2 cup beef broth and 2 peeled and cubed russet potatoes; sprinkle potatoes with the remaining 1 tsp Montreal steak seasoning.
14. Add 1 (14.5 oz) can diced tomatoes, 1 (4 oz) can diced green chiles, and 1 (15.25 oz) can drained corn to the slow cooker.
15. Cover and cook on Low for 3–4 hours.
16. Mix 1 Tbsp cornstarch with cold water to make a slurry and stir into the slow cooker; cook uncovered on High for 10 minutes to thicken.
17. Stir in 1 cup shredded mozzarella until melted.

Serving Suggestions and Practical Tips

• Pair this casserole with a crisp green salad, fresh fruit salad, or skillet zucchini and mushrooms for a bright side.
• You can make this gluten-free by double-checking your Worcestershire sauce is GF.
• I used my trusty pink 4-quart Instant Pot, but this recipe fits nicely in 6 or 8-quart models too.

• Store leftovers in an airtight container in your fridge for up to 4 days, or freeze for up to 3 months for meal prep ease.

Description

This is an easy dinner recipe for the Instant Pot or slow cooker, layered with ground beef, potatoes, sweet corn, tomatoes, and topped off with smooth melted mozzarella cheese. If you like cozy beef-and-potato bakes, you might also enjoy my Hamburger Hashbrown Casserole.

Slow Cooker Instructions:

1. Heat a skillet over medium-high. Brown ground beef with onion for 5 minutes, breaking it up. Drain fat. Stir in 1 tsp steak seasoning, garlic powder, Italian seasoning, and Worcestershire sauce. Transfer to slow cooker.
2. Add broth and potatoes. Sprinkle potatoes with remaining 1 tsp seasoning. Add tomatoes, green chiles, and corn.
3. Cover and cook on low for 3–4 hours.
4. Mix cornstarch with cold water and stir into slow cooker. Cook uncovered on high for 10 minutes to thicken sauce.
5. Stir in mozzarella cheese until melted.
6. Serve and enjoy!

Flavor Swaps and Mix-Ins

• You can swap ground turkey or chicken 1:1 for the beef for a leaner casserole; keep the seasonings the same.
• For a meatless version, try diced mushrooms and canned black or pinto beans in place of beef, using vegetable broth.
• Try Yukon Gold potatoes for creamier bites, or diced sweet potatoes for a subtle sweetness (adjust cook time if pieces are large).
• Cheese swaps like cheddar, Colby, or pepper jack add different flavors and a little heat if you like.
• Want it spicier? Stir in 1 teaspoon chili powder, a pinch of cayenne, or diced jalapeño.
• Give it a Mexican-style twist by adding a drained can of black beans, swapping steak seasoning for taco seasoning, and topping with fresh cilantro and lime juice; or go all-in with Baked Beef Tacos for a full Tex-Mex dinner.

Storing, Freezing, and Reheating

After cooking, let your ground beef casserole cool to room temperature. Store leftovers in an airtight container in the fridge for up to 4 days. Those leftovers also make an easy topping for sheet pan ground beef nachos.

If you want to freeze some, let it cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag, label it with the date, and freeze for up to 3 months. Keep in mind potato texture softens a bit after freezing, but it still tastes great.

When it’s time to reheat:

• Microwave single portions covered for 1–3 minutes, stirring halfway through for even warming.
• In the oven, reheat thawed casserole covered at 350°F for 20–30 minutes, or about 40–60 minutes from frozen—check temperature in the center to be safe.
• Reheat smaller amounts on the stovetop or in the Instant Pot using the sauté function, stirring frequently. For bigger portions in the Instant Pot, thaw first and add a splash of broth for moisture.

You can even prep ahead! Brown the beef and assemble everything in the pot or slow cooker, then refrigerate up to 24 hours before cooking. Just add a few extra minutes if cooking from chilled ingredients. For another make-ahead, freezer-friendly option, check out Grandma’s Hamburger Casserole.

Common Questions Answered

• Can I use ground turkey or chicken? Absolutely! You’ll get a milder flavor, so keep the Worcestershire and seasonings the same or adjust to taste. If you’re craving a dedicated chicken casserole, try this Chicken Pot Pie Casserole with Biscuits.
• Is this recipe gluten free? Yes, if you use gluten-free Worcestershire sauce and make sure other seasonings are gluten free.
• Do I have to use cornstarch? Not necessarily. The cornstarch thickens the sauce fast, but you can simmer the sauce on sauté to reduce instead, or use arrowroot flour or a roux made with all-purpose flour if you prefer. For a gravy-style thickener example, see our Slow Cooker Beef Tips and Gravy.
• Can I double the recipe? Yes! Just watch your Instant Pot’s capacity—bigger models (6 or 8 quart) work best for larger batches or you can cook in two rounds. Slow cookers are usually flexible if your pot holds the amount.
• What if the potatoes aren’t tender after cooking? Make sure to dice potatoes evenly and small enough so they cook through. If they’re still firm after pressure cooking, use the sauté setting to simmer them until soft or do a quick additional pressure cook cycle for a couple of minutes.
• Will the casserole freeze well? Yes, it freezes up to 3 months. Potato texture softens a bit on thawing, but the flavors remain tasty. Freeze fully cooled and thaw overnight in the fridge before reheating.