Beef and Mashed Potato Casserole Recipe

5 1
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Beef and Mashed Potato Casserole Recipe

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5 1
Publisher Photo
The tomato bisque soup adds an extra touch of hearty flavor...that's one reason it's one of my husband's favorites.—Debra Hufsey, Newland, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 green onions, sliced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11 ounces) condensed cream of tomato bisque soup, undiluted
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese
  • 2-1/2 cups hot mashed potatoes
  • 6 slices process cheese

Directions

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the corn, soup, garlic, mustard, salt, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the Parmesan cheese.
Spoon into a greased 13-in. x 9-in. baking dish. Top with mashed potatoes and cheese slices. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Yield: 4 servings.
Originally published as Beef and Mashed Potato Casserole in Country Ground Beef 1993, p47

Nutritional Facts

1 each: 531 calories, 18g fat (8g saturated fat), 70mg cholesterol, 2002mg sodium, 58g carbohydrate (17g sugars, 4g fiber), 31g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 green onions, sliced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11 ounces) condensed cream of tomato bisque soup, undiluted
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese
  • 2-1/2 cups hot mashed potatoes
  • 6 slices process cheese
  1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the corn, soup, garlic, mustard, salt, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the Parmesan cheese.
  2. Spoon into a greased 13-in. x 9-in. baking dish. Top with mashed potatoes and cheese slices. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Yield: 4 servings.
Originally published as Beef and Mashed Potato Casserole in Country Ground Beef 1993, p47

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