Taste of Home
Mashed Potato Beef Casserole
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 4-6 servings.
This recipe came out of my mother's cookbook. The smudges and splatters show that Mom used it extensively to feed our large family. The tarragon really comes through to make a flavorful main dish. Now I prepare this recipe for our four children and six grandchildren. —Helen McGeorge, Abbotsford, British Columbia
Ingredients
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2 bacon strips, diced
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1 pound ground beef
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1-3/4 cups sliced fresh mushrooms
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1 large onion, finely chopped
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1 large carrot, finely chopped
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1 celery rib, finely chopped
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2 tablespoons all-purpose flour
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1 cup beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon dried tarragon
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1/4 teaspoon pepper
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3 cups hot mashed potatoes
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3/4 cup shredded cheddar cheese, divided
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Paprika
Directions
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1.
In a large skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain.
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2.
Toss mushrooms, onion, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until the vegetables are tender.
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3.
Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and 1/2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese.
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4.
Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly.
Nutrition Facts
1 cup: 381 calories, 19g fat (9g saturated fat), 73mg cholesterol, 625mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 23g protein.
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