Cowboy Mashed Potato Casserole
This ultimate comfort food casserole brings together creamy mashed potatoes with savory ground beef, crispy bacon, and melted cheese into a hearty one-dish wonder perfect for family dinners or potluck gatherings.
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Servings: 8 servings
Calories: 520kcal
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Large Skillet
- Potato masher
Ingredients
Mashed Potato Layer
- 3 pounds russet potatoes peeled and cubed
- 1/2 cup unsalted butter softened
- 1/2 cup sour cream
- 1/2 cup whole milk warmed
- 1 tsp garlic powder
- salt and freshly ground black pepper to taste
Beef Layer
- 1 1/2 pounds ground beef 85/15 fat content recommended
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
Topping
- 2 cups sharp cheddar cheese freshly shredded
- 8 strips bacon cooked crispy and crumbled
- 3 green onions thinly sliced
- 1/4 cup fresh parsley chopped
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles. When the beef is about halfway cooked (after about 4 minutes), add the diced onions and continue cooking until the beef is no longer pink and the onions are translucent.
- Drain excess fat from the beef, leaving about 1 tablespoon for flavor. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the Worcestershire sauce, chili powder, smoked paprika, dried oregano, and cumin. Season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld, then remove from heat.
- Drain the cooked potatoes thoroughly and return them to the hot pot. Allow them to steam dry for 1-2 minutes. Add the softened butter and mash until mostly smooth.
- Stir in the sour cream, warmed milk, garlic powder, salt, and pepper into the mashed potatoes. Avoid overmixing to prevent a gluey consistency.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread the seasoned beef mixture evenly across the bottom of the dish.
- Carefully spread the mashed potato mixture over the beef layer, creating an even top with some texture. Sprinkle the shredded cheddar cheese over the potatoes.
- Bake uncovered for 25-30 minutes or until the cheese is fully melted and beginning to brown at the edges. The internal temperature should reach 165°F (74°C).
- Remove from the oven and sprinkle with the crumbled bacon, sliced green onions, and chopped parsley. Let stand for 5 minutes before serving.
Notes
For a lighter version, substitute cauliflower for half the potatoes, use lean ground turkey instead of beef, and opt for reduced-fat dairy products.
Make ahead option: Assemble the casserole up to 24 hours in advance, cover and refrigerate. Add 10-15 minutes to the baking time if cooking directly from refrigerator.
Leftovers can be refrigerated for up to 3 days or frozen in individual portions for up to 2 months.
Nutrition
Calories: 520kcal | Carbohydrates: 39g | Protein: 28g | Fat: 29g | Sodium: 690mg | Fiber: 4g
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