Mashed Potato Beef Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This recipe came out of my mother's cookbook. The smudges and splatters show that Mom used it extensively to feed our large family. The tarragon really comes through to make a flavorful main dish. Now I prepare it for our four children and six grandchildren. Ingredients:
2 bacon strips, diced |
1 pound ground beef |
1-3/4 cups sliced fresh mushrooms |
1 large onion, finely chopped |
1 large carrot, finely chopped |
1 celery rib, finely chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup beef broth |
1 tablespoon worcestershire sauce |
1 teaspoon dried tarragon |
1/4 teaspoon pepper |
3 cups hot mashed potatoes |
3/4 cup shredded cheddar cheese, divided |
paprika |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly. Yield: 4-6 servings.
|
|