Boatwreck Casserole

Ingredients

• 1 pound lean ground beef
• 1 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• Dash of smoked paprika
• 2 cups beef broth
• 8 oz elbow macaroni
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup evaporated milk
• 8 oz shredded cheese
• 2 cups frozen mixed vegetables

Instructions

1. 1

   Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in salt, pepper, garlic powder, onion powder and paprika.

2. 2

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

3. 3

   Sprinkle in the macaroni. Dump in the crushed tomatoes.

4. 4

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

5. 5

   Cook the vegetables according to package directions (I did this in the microwave).

6. 6

   Stir in the milk, cheese and vegetables.

7. 7

   Serve and enjoy!