Mashed Potato Beef Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 tablespoon worcestershire sauce
- 1 pound ground beef
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 large onion finely chopped
- 1 cup beef broth
- paprika
- 1-3/4 cups sliced fresh mushrooms
- 1 large carrot finely chopped
- 3/4 cup shredded cheddar cheese divided
- 1 celery rib finely chopped
- 3 cups hot mashed potatoes
- 1 teaspoon dried tarragon
- 2 bacon strips diced
- Carbohydrate 4.26883948610448 g
- Cholesterol 103.0982029 mg
- Fat 25.3513340914182 g
- Fiber 0.198740509528906 g
- Protein 28.0386780764932 g
- Saturated Fat 11.9183326205036 g
- Serving Size 1 1 -6 serving (177g)
- Sodium 417.779880661528 mg
- Sugar 4.07009897657557 g
- Trans Fat 2.87876338732905 g
- Calories 364 calories
Directions 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 350degrees for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly. Yield: 4-6 servings. Originally published as Mashed Potato Beef Casserole in Taste of Home April/May 1999, p27 Nutritional Facts 1 serving (1 cup) equals 381 calories, 19 g fat (9 g saturated fat), 73 mg cholesterol, 625 mg sodium, 28 g carbohydrate, 1 g fiber, 23 g protein. Print Add to Recipe Box Email a Friend
