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Beef and Mashed Potato Casserole Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:4 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 green onions, sliced
  • 1 can (17-ounce) whole kernel corn, drained
  • 1 can (11-ounce) condensed tomato bisque soup, undiluted
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/2 cups hot mashed potatoes
  • 6 slices process cheese


  • 1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add the onion; saute until clear. Stir in the corn, tomato soup, garlic, mustard and basil; simmer for 10 to 15 minutes. Add the cheese, salt and pepper. Spoon into an 11-in. x 7-in. baking dish. Top with mashed potatoes; cover with cheese slices. Bake, uncovered at 350°, for 20 - 25 minutes or until bubbly and cheese is melted. Yield: 4 servings.

Nutritional Facts

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

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