Beef And Mashed Potato Casserole Recipes

BEEF AND MASHED POTATO CASSEROLE

Steps:

• 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 13x9-in. baking dish. Top with mashed potatoes and cheese slices. Bake, uncovered, at 350° for 20-30 minutes or until bubbly.

MASHED POTATO BEEF CASSEROLE

Steps:

• 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. , 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. , 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. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly.

GROUND BEEF AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
• Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
• Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.

BEEF AND MASHED POTATO CASSEROLE

Steps:

• In a skillet, cook beef until no longer pink; drain.
• Toss onion, mushrooms, carrots and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper.
• Bring to a boil; reduce heat. Simmer, uncovered for 15-20 minutes or until the vegetables are tender. Add Kitchen Bouquet and stir to combine.
• Transfer to a 2-qt baking dish. Combine potatoes and 1/2 cup cheese; spread over beef mixture.
• Sprinkle with paprika and remaining cheese.
• Bake, uncovered at 350 degrees for 20-25 minutes or until heated through.
• Broil 4 inches from the heat for 5 minutes or until bubbly.

TENNESSEE MEATLOAF AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with cooking spray.
• Mix ground beef, onion, bread pieces, ketchup, egg, Worcestershire, salt, and pepper together in a large bowl until well combined. Spread in the prepared pan.
• Bake in the preheated oven until browned, 35 to 40 minutes. Remove from the oven and drain and discard grease.
• Spread mashed potatoes evenly over the beef. Sprinkle Cheddar cheese over top. Return to the oven and bake until beef is fully cooked and potatoes are hot, about 30 more minutes.