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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. âCindy Kliskey, Pepperell, Massachusetts Ingredients:
5 pounds potatoes (about 10 medium), peeled and cubed |
2 pounds ground turkey or beef |
2 large onions, chopped |
2 garlic cloves, minced |
2 cans (15-1/2 ounces each) whole kernel corn, drained |
1-1/2 cups barbecue sauce |
2 packages (8 ounces each) cream cheese, softened |
1/4 cup butter, cubed |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, cook the beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce.
3. Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into two greased 13-in. x 9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese. Cover and freeze one casserole for up to 3 months.
4. Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 1-1/4 hours or until bubbly. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (8 servings each).
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