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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KimandTommy 238357
Reviewed Nov. 29, 2015

"Fast, easy, yummy."

MaryJFisher 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 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 128630
Reviewed Aug. 10, 2014

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

sd20 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 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 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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