Mashed Potato Hot Dish Recipes

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MASHED POTATO HOT DISH



Mashed Potato Hot Dish image

Found on Allrecipes.com. Season as desired. Kid-friendly. May use canned vegetables in place of frozen. We often use corn instead of green beans.

Provided by catmaniacs

Categories     One Dish Meal

Time 40m

Yield 1 Casserole, 4 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 cups frozen French style green beans
2 cups hot mashed potatoes (prepared with milk and butter)
1/2 cup shredded cheddar cheese

Steps:

  • Heat oven to 350 degrees F.
  • In a large skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in soup and beans. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes; sprinkle with cheese.
  • Bake, uncovered, for 20-25 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 474, Fat 26.8, SaturatedFat 11.3, Cholesterol 100.1, Sodium 1179.9, Carbohydrate 28, Fiber 3.6, Sugar 2.9, Protein 29.4

MOM'S HAMBURGER, GREEN BEAN, TOMATO SOUP, MASHED POTATO HOT DISH



Mom's Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish image

Make and share this Mom's Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish recipe from Food.com.

Provided by Ann Marie F

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb hamburger, browned with the onion
1/4 cup white onion, diced
1 teaspoon fresh garlic, minced
1 (10 3/4 ounce) can tomato soup, undiluted
1 (14 1/2 ounce) can cut green beans
2 cups instant mashed potatoes, made in advance
salt and pepper

Steps:

  • Mom also likes to throw in her favorite seasonings too, if desired, to the hamburger mixture as it browns. Brown hamburger with the onion.
  • In a casserole dish, combine hamburger/onion mixture, tomato soup and green beans.
  • Mix together .
  • Top the whole dish with prepared mashed potatoes.
  • Bake uncovered for 30 minutes at 350 degrees Fahrenheit.
  • (Note: Mom actually never used instant potatoes. She made extra real mashed potatoes for dinner a day ahead and used those planned-ahead mashed potatoes).

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  • If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  • Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  • For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

GROUND BEEF AND MASHED POTATO CASSEROLE



Ground Beef and Mashed Potato Casserole image

A quick and economical crowd pleaser! Hearty and filling with an added extra benefit of veggies hidden in the midst of kid-pleasing, yummy mashed potatoes, ground meat, and mounds of melted cheddar cheese! Great for get-togethers, pot-luck luncheons/ dinners, for sports crowds, or even for kids who are not big veggie-eaters! Nice for busy cooks who like easy-to-reheat leftovers that taste better the next day!

Provided by Francine Perretta

Categories     Ground Beef Casserole

Time 1h10m

Yield 8

Number Of Ingredients 23

vegetable cooking spray
1 ½ pounds 80% lean ground beef
¼ cup diced yellow onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
1 stalk celery, finely chopped
1 stalk green onion, chopped, divided
4 cloves garlic, minced
2 tablespoons tomato sauce
1 tablespoon chopped fresh parsley, divided
¼ teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon red pepper flakes
1 pinch meat tenderizer, or to taste
salt and ground black pepper to taste
¼ teaspoon Worcestershire sauce
1 dash browning sauce
1 (10 ounce) package refrigerated flaky biscuits
1 (14.5 ounce) can diced tomatoes, drained
1 (16 ounce) package frozen mixed vegetables
4 cups prepared mashed potatoes
1 (8 ounce) package shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 45.5 g, Cholesterol 81.6 mg, Fat 26.7 g, Fiber 5 g, Protein 29.3 g, SaturatedFat 12.1 g, Sodium 1025.5 mg, Sugar 6.5 g

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