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Beefy Potato Casserole

Yield Makes 5 servings


  • 1 (22-ounce) package frozen mashed potatoes
  • 2 tablespoons butter
  • 1 teaspoon salt, divided
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1/2 teaspoon seasoned pepper
  • 2 cups (8 ounces) shredded Cheddar cheese, divided
  • 1 (11-ounce) can whole kernel corn, drained
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1/2 cup milk

How to Make It

  1. Prepare mashed potatoes according to package directions. Stir in butter and 1/2 teaspoon salt; set aside.

  2. Cook ground beef, onion, and seasoned pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain and return to skillet. Add 1 cup cheese, corn, soup, milk, and remaining 1/2 teaspoon salt, stirring well.

  3. Pour beef mixture into a lightly greased 13- x 9-inch baking dish. Spread mashed potatoes evenly over beef mixture.

  4. Bake at 350° for 20 minutes. Sprinkle with remaining 1 cup cheese, and bake 10 more minutes.