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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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Potato-Topped Casserole in Casserole Cookbook 2001, p58

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.

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Reviewed Sep. 8, 2011

"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."

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