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Nutrition Facts

One serving:
(1 cup)

Calories:
381

Fat:
19 g

Saturated Fat:
9 g

Cholesterol:
73 mg

Sodium:
625 mg

Carbohydrate:
28 g

Fiber:
1 g

Protein:
23 g

Mashed Potato Beef Casserole

From Taste of Home

This recipe came out of my Mother's cookbook. The smudges and splatters show that Mom used it extensively to feed our large family. The tarragon really comes through to make a flavorful main dish. Now I prepare it for our four children and six grandchildren.

SERVINGS	4-6
CATEGORY	Main Dish
METHOD	Baked
PREP	30 min.
COOK	25 min.
TOTAL	55 min.

INGREDIENTS

2 bacon strips, diced

1 pound ground beef

1 large onion, finely chopped

1/4 pound fresh mushrooms, sliced

1 large carrot, finely chopped

1 celery rib, finely chopped

3 tablespoons all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried tarragon

1/4 teaspoon pepper

3 cups hot mashed potatoes

3/4 cup shredded cheddar cheese, divided

Paprika

DIRECTIONS

In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain.
    Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes or until the vegetables are tender.
    Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and 1/2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese.
    Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly. Yield: 4-6 servings.

Nutrition Facts

Mashed Potato Beef Casserole

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Nov 19, 2008