Mashed Potato Hot Dish Recipe
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Mashed Potato Hot Dish Recipe

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My cousin gave me this simple savory recipe. Whenever I'm making homemade mashed potatoes, I throw in a few extra spuds so I can make this dish for supper the next night. —Tanya Abernathy, Yacolt, Washington
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups frozen French-style green beans
  • 2 cups hot mashed potatoes (prepared with milk and butter)
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 cup: 431 calories, 23g fat (12g saturated fat), 89mg cholesterol, 1050mg sodium, 29g carbohydrate (4g sugars, 5g fiber), 28g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soup and beans.
  2. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes; sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted. Yield: 4 servings.
Originally published as Mashed Potato Hot Dish in Casserole Cookbook 2001, p134

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equestsarah81 User ID: 5110682 259486
Reviewed Jan. 9, 2017

"This is a keeper! My young boys and husband all loved it and they can be tough to please... I did tweak the recipe a little by using Cream of Mushroom w/ Roasted Garlic soup (Campbell's), 1 can of corn (drained), and about a 1/4-1/2 tsp each of cummin, chili powder, Italian seasoning, paprika, and dried crushed parsley, I also added about 3/4-1cup shredded cheese between the meat mixture and mashed potatoes as well as added 1/4-1/2cup of shredded cheese on top of the mashed potatoes. I also used a 3qt baking dish since I added the can of corn and it was a perfect fit. SO GOOD and SO quick!!! YUM!!!"

KimandTommy User ID: 7946929 238357
Reviewed Nov. 29, 2015

"Fast, easy, yummy."

MaryJFisher User ID: 7340573 233943
Reviewed Oct. 4, 2015

"This was a great recipe. I seasoned the ground beef with a little garlic salt and used cream of mushroom instead of cream of chicken. I was amazed at how good this simple recipe was! It was not as good reheated as leftovers, but was still good."

aisysgama User ID: 8068302 41996
Reviewed Nov. 2, 2014

"I love this dish, instead of the cream of chicken I use cream of mushroom soup and replace the beans with whole corn. We call this Shepherds pie."

mtgirl1672 User ID: 7913327 128630
Reviewed Aug. 10, 2014

"Instead of cream of chicken use tomato soup and this what my family calls Shepherd's pie"

sd20 User ID: 5560294 41995
Reviewed Dec. 11, 2012 Edited Dec. 12, 2012

"quick and easy and very good!!! I did use about a can and a half of the cream of chicken soup because we like it creamy."

ZanasMom User ID: 6667356 35121
Reviewed Apr. 28, 2012

"This is a huge thumbs up in our house! I no longer make just a single batch-I always have to double it!"

indycookingmom User ID: 6557421 51429
Reviewed Mar. 3, 2012

"I used veggie beef crumbles and cream of mushroom soup instead of chicken because I'm vegetarian. I also added sauteed onion and garlic and added some pepper and thyme to the "beef". Instead of butter for potatoes I use a little mayo and olive oil, salt and milk. This was really good and could be served with a salad for a complete meal. quick too, will definitely make again."

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