Snowcapped Casserole Recipe

4.5 3 4
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Snowcapped Casserole Recipe

Read Reviews
4.5 3 4
Publisher Photo
This comforting casserole goes over well at church fellowships and family gatherings. I often double the recipe.—Frances Johnson, Bear Creek, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups hot mashed potatoes (prepared with milk and butter)
  • 1/4 cup butter, melted
  • Paprika

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, salt and pepper.
Transfer to a greased shallow 2-qt. baking dish. Top with eight mounds of mashed potatoes. Drizzle with butter; sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until potatoes are browned. Yield: 4 servings.
To cook potatoes for mashing, peel and cut into chunks. Place in a saucepan; cover with water. Bring to a boil; cover and cook for 15-30 minutes or until tender. Drain well and mash. One large potato will yield about 1 cup mashed potatoes.
Originally published as Snowcapped Casserole in Taste of Home Ground Beef Cookbook 1999, p178

Nutritional Facts

1 each: 463 calories, 27g fat (15g saturated fat), 102mg cholesterol, 1760mg sodium, 32g carbohydrate (6g sugars, 6g fiber), 25g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cans (14-1/2 ounces each) cut green beans, drained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups hot mashed potatoes (prepared with milk and butter)
  • 1/4 cup butter, melted
  • Paprika
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, salt and pepper.
  2. Transfer to a greased shallow 2-qt. baking dish. Top with eight mounds of mashed potatoes. Drizzle with butter; sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until potatoes are browned. Yield: 4 servings.
To cook potatoes for mashing, peel and cut into chunks. Place in a saucepan; cover with water. Bring to a boil; cover and cook for 15-30 minutes or until tender. Drain well and mash. One large potato will yield about 1 cup mashed potatoes.
Originally published as Snowcapped Casserole in Taste of Home Ground Beef Cookbook 1999, p178

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tawnykoltes User ID: 5489967 82260
Reviewed Mar. 27, 2011

"My family requests this at least twice a month. My 10 year old daughter is always like "YES!" when I tell her I am making it for dinner. :) Absolutely LOVE this recipe!"

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justmelane User ID: 1998802 43573
Reviewed Aug. 20, 2010

"I used to make this a long time ago and lost the recipe was thrilled to see it. Thank you for sharing."

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sunnyet User ID: 2637375 203940
Reviewed Apr. 22, 2010

"Boy, this is an old recipe -- from Better Homes and Gardens in the 1950s. I've served it since then. It's a good way to get veggies down reluctant kids."

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