Potato-Topped Casserole Recipe

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My family enjoy this basic, comforting casserole because it always satisfies. I sometimes stir in sliced black olives.—Cheryl Buker, Eagle, Colorado

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Potato-Topped Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 8-10 Servings

10 35 45

Ingredients

2 pounds ground beef
2 cans (8 ounces each) tomato sauce
1 cup sliced fresh mushrooms, optional
2 garlic cloves, minced
Salt and pepper to taste
4 cups hot mashed potatoes (prepared with milk and butter)
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, mushrooms if desired, garlic, salt and pepper.
Transfer to a greased 13-in. x 9-in. baking dish. Top with potatoes; sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 353 calories, 21 g fat (12 g saturated fat), 94 mg cholesterol, 531 mg sodium, 16 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Potato-Topped Casserole in Casserole Cookbook , p58

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Potato-Topped Casserole

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(1-1) of 1 reviews

Reviewed on Sep. 08, 2011 by CiCiB

For a bit of a change you can omit the mushrooms and add a can of drained green beans and 1 TBSP of worchestershire sauce. I have also substituted bulk pork sausage for the beef.