Smart Choice Potato Topped Beef Casserole Recipes

POT ROAST CASSEROLE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
• In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
• Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

BEEF POTATO CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.

POTATO-TOPPED BEEF CASSEROLE

Steps:

• Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
• In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
• Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
• Spread the mixture into the prepared casserole dish.
• To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
• Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
• Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.

CHEESY BEEF & POTATOES CASSEROLE

Steps:

• Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
• Brown ground beef and onion; drain
• Mix the soup, garlic powder, pepper, stock and cream in a bowl
• Layer half of the potatoes in the bottom of the prepared baking dish.
• Pour half the soup mixture over the potatoes.
• Top with half the ground beef mixture
• Sprinkle half of the cheese on top
• Repeat with second layer.
• Cover with aluminum foil and place in pre-heated oven.
• Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
• Remove from the oven and let casserole stand for about 10 minutes.
• Slice it lasagna style and serve.
• SLOW COOKER DIRECTIONS
• Brown ground beef & onions as in main recipe; drain.
• Layer as in main recipe, but in a large slow cooker.
• Omit covering with foil as it will be covered with the cooker's cover
• Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.

POTATO-TOPPED CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, mushrooms if desired, garlic, salt and pepper. , Transfer to a greased 13x9-in. baking dish. Top with potatoes; sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted.

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.

SMART-CHOICE POTATO-TOPPED BEEF CASSEROLE

Steps:

• Heat oven to 375ºF.
• Brown meat with onions in large skillet; drain. Spoon into 2-qt. casserole.
• Mix soup and milk; pour over meat mixture. Top with layers of remaining ingredients.
• Bake 45 min. or until potatoes are golden brown and casserole is heated through.