Name: Loaded Potato Beef Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef; 1 tablespoon Worcestershire sauce; 1 tablespoon ketchup; 1 can (10.5 ounces cream of mushroom soup); 1 1/2 cup corn kernels (drained); 5 medium-sized russet potatoes (peeled and cut into 1″ pieces); 5 tablespoons unsalted butter; 1/4 to 1/2 cup milk; Salt and pepper to taste; 1 cup shredded cheddar cheese; 6 pieces bacon (cooked crispy, drained, and crumbled); Sour cream

This post was originally published as part of my main dish recipe contributions to My Favorite Finds

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Okay. I think I’m ready to get back on the blogging wagon. I took a good week off around Christmas from the blog. I didn’t make anything new or post recipes. It was weird, but it was nice to have that extra time with my family. A lot’s been going on. This happened, we found a new rental house and will be moving in about a week and a half (AH!), and we lost our English Bulldog Maggie last weekend. We knew it was coming, but that doesn’t make things any easier. I’m definitely feeling her absence every day. It’s really weird for her to be gone.

But it’s better not to dwell, and to remember all the love she gave us. So to celebrate Maggie I made you some comfort food to give you that “I’m loved” warm feeling. Dinners like this Loaded Potato Beef Casserole always make me feel better, and I know my whole family will eat it – which is a challenge in itself. Think of this as an All-American Shepherd’s Pie. And it has bacon. I couldn’t resist.

Loaded Potato Beef Casserole

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Julie Espy {White Lights on Wednesday}

Ingredients

1 pound ground beef
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 can 10.5 ounces cream of mushroom soup
1 1/2 cup corn kernels drained
5 medium-sized russet potatoes peeled and cut into 1″ pieces
5 tablespoons unsalted butter
1/4 to 1/2 cup milk
Salt and pepper to taste
1 cup shredded cheddar cheese
6 pieces bacon cooked crispy, drained, and crumbled
Sour cream

Instructions

Add potatoes to a large pot of boiling water. Cook until potatoes are fork tender. Drain. Add butter and mash potatoes until smooth. Add 1/4 cup milk to potatoes and mix until potatoes are creamy. Add more milk as needed until you reach the desired texture. Season with salt and pepper to taste.
While potatoes are cooking, heat a large skillet over medium-high heat, and cook ground beef until browned all the way through. Drain any excess grease.
In a medium bowl, mix together cream of mushroom soup, Worcestershire sauce, and ketchup in a large bowl. Add soup mixture and corn to ground beef. Mix to combine. Cook over medium-low heat until everything is warmed through.
Plate beef mixture and top with mashed potatoes. Top potatoes with some cheese, sour cream, and bacon.

Recipe Notes

You can make this dish as a casserole by placing the beef mixture in an 11″ x 13″ baking dish and spreading mashed potatoes over the top. Sprinkle cheese on top of potatoes and bake for 20 minutes at 350 degrees F. This works best when making this dish to take to someone’s house or sending food to a friend. Scoop the casserole onto a plate and finish with sour cream and bacon.