Cheesy Baked Mashed Potato and Beef Casserole

Introduction

Imagine a dish that wraps you in a warm, comforting embrace with every single bite. That’s exactly what our Cheesy Baked Mashed Potato and Beef Casserole delivers! This isn’t just a meal; it’s an experience, a symphony of savory ground beef, creamy, dreamy mashed potatoes, and a golden, bubbly blanket of melted cheese. It’s the kind of hearty, satisfying fare that instantly transports you back to cozy family dinners, making it an undisputed champion of comfort food. Perfect for a chilly evening, a bustling potluck, or simply when you crave something truly soul-satisfying, this casserole is a guaranteed crowd-pleaser that will leave everyone at the table feeling nourished and happy.

What makes this casserole so special is its incredible balance of textures and flavors. Each forkful offers the tender, well-seasoned beef, rich with savory notes, perfectly complemented by the velvety smoothness of the mashed potatoes. Then comes the glorious cheese, stretched and gooey, adding that irresistible tang and a delightful crispy crust from the oven. It’s a dish that looks as impressive as it tastes, with its beautiful layered presentation, making it a fantastic centerpiece for any meal. While it boasts a gourmet appeal, the beauty of this recipe lies in its straightforward preparation, proving that you don’t need to be a culinary expert to create something truly extraordinary. Get ready to fall in love with your new go-to comfort food!

Nutritional Information

Per serving (approximate values):

• Calories: 650
• Protein: 45g
• Carbohydrates: 40g
• Fat: 35g
• Fiber: 5g
• Sodium: 950mg

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk or half-and-half, warmed
• 1/2 cup unsalted butter, softened, divided
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon black pepper, divided, plus more to taste
• 1.5 lbs lean ground beef (80/20 or 85/15)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh parsley, chopped (for garnish, optional)
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese (or another melting cheese like mozzarella)

Instructions

1. Prepare the Mashed Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
2. Drain the potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Add 1/4 cup of softened butter, the warmed milk or half-and-half, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. Using a potato masher, mash the potatoes until smooth and creamy. For an extra smooth consistency, you can use a hand mixer or a ricer. Taste and adjust seasoning as needed. Set aside.
4. Cook the Beef Filling: While the potatoes are cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned on all sides. Drain off any excess fat.
5. Reduce the heat to medium. Add the chopped onion to the skillet with the beef and cook until softened and translucent, about 5-7 minutes.
6. Add the minced garlic and cook for another minute until fragrant.
7. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
8. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Add the Italian seasoning, smoked paprika, remaining 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir everything together.
9. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the more flavorful it will be.
10. Preheat Oven and Prepare Cheese: While the beef simmers, preheat your oven to 375°F (190°C). In a medium bowl, combine 1.5 cups of shredded cheddar cheese and all of the Monterey Jack cheese. Set aside the remaining 1/2 cup of cheddar cheese for the top layer.
11. Assemble the Casserole: Lightly grease a 9×13-inch baking dish.
12. Spread half of the mashed potatoes evenly over the bottom of the prepared baking dish.
13. Spoon the entire beef filling mixture over the mashed potato layer, spreading it out evenly.
14. Evenly sprinkle about half of the combined cheddar and Monterey Jack cheese mixture over the beef layer.
15. Carefully spoon the remaining mashed potatoes over the cheese layer, spreading them gently to cover. You can use a spatula or the back of a spoon.
16. Top the casserole with the remaining combined cheddar and Monterey Jack cheese mixture, followed by the reserved 1/2 cup of shredded cheddar cheese for a beautiful golden-brown crust.
17. Bake the Casserole: Place the baking dish on a baking sheet (to catch any potential drips). Bake in the preheated oven for 25-35 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted, golden brown, and slightly crispy.
18. If the cheese isn’t as golden as you’d like, you can carefully turn on the broiler for the last 2-3 minutes, watching it very closely to prevent burning.
19. Rest and Serve: Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the layers to set, making it easier to cut and serve.
20. Garnish with fresh chopped parsley, if desired, and serve hot.

Cooking Tips and Variations

For the creamiest mashed potatoes, be sure to use starchy potatoes like Russets or Yukon Golds. Avoid over-mashing, as this can lead to a gummy texture. If you prefer a richer potato, you can use heavy cream instead of milk. Don’t forget to season your potatoes generously; bland mashed potatoes will detract from the overall flavor of the casserole. For an added layer of flavor in your potatoes, consider stirring in a tablespoon of cream cheese or a pinch of garlic powder.

When cooking the beef, make sure to brown it thoroughly before adding other ingredients. This develops a deeper, more savory flavor through the Maillard reaction. Be sure to drain off any excess fat after browning, especially if you’re using a higher fat content ground beef, to prevent the casserole from becoming greasy. Building flavor in the beef filling is key; don’t rush the simmering process. A longer simmer allows the spices and sauces to meld beautifully. You can even add a splash of red wine to the beef mixture along with the broth for an extra layer of complexity.

Feel free to experiment with the cheese! While cheddar and Monterey Jack offer a fantastic melt and flavor, you could also use Gruyere, Colby Jack, or even a sprinkle of Parmesan for a sharper bite. If you like a little heat, a pinch of red pepper flakes in the beef filling or a dash of hot sauce can add a welcome kick. For a boost of vegetables, you can finely dice carrots, celery, or bell peppers and sauté them with the onion. Just be sure to cook them until tender before adding the crushed tomatoes. You can also swap the ground beef for ground turkey or chicken for a lighter version, though you may need to adjust seasonings slightly.

To ensure even cooking and a beautiful golden crust, make sure your oven is fully preheated before placing the casserole inside. If the cheese starts to brown too quickly before the casserole is heated through, you can loosely tent it with aluminum foil. Allowing the casserole to rest for at least 10-15 minutes after baking is crucial. This allows the layers to settle and firm up, making for cleaner slices and preventing the casserole from falling apart when served. Serve this hearty dish with a simple side salad or some steamed green beans to balance the richness.

Storage and Reheating

This Cheesy Baked Mashed Potato and Beef Casserole is fantastic for meal prep and leftovers! To store, allow the casserole to cool completely to room temperature. Once cooled, you can cover the baking dish tightly with plastic wrap and then aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 3-4 days.

For longer storage, this casserole freezes beautifully. Once completely cooled, you can wrap the entire casserole (if using a freezer-safe dish) or individual portions (in freezer-safe containers) tightly with plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw frozen casserole overnight in the refrigerator before reheating.

To reheat a whole casserole from the refrigerator, preheat your oven to 350°F (175°C). Cover the casserole loosely with aluminum foil and bake for 20-30 minutes, or until heated through. For the last 5-10 minutes, you can remove the foil to allow the cheese to crisp up again. If reheating individual portions, you can use the microwave. Place a portion on a microwave-safe plate, cover loosely, and heat on high for 2-4 minutes, stirring halfway through, until hot. Alternatively, individual portions can be reheated in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! This casserole is an excellent make-ahead dish. You can assemble the entire casserole (without baking) and cover it tightly with plastic wrap. Store it in the refrigerator for up to 24 hours. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the baking time since it’s starting cold.

What kind of potatoes are best for the mashed potato layer?

For the best creamy and fluffy mashed potatoes, we recommend using starchy potatoes like Russet or Yukon Gold varieties. These potatoes break down easily when cooked, resulting in a smooth texture that’s perfect for mashing. Waxy potatoes tend to be gummier when mashed, so it’s best to avoid them for this recipe.

Can I use different ground meat instead of beef?

Yes, you can certainly customize the ground meat! Ground turkey or ground chicken would work well as lighter alternatives. If using ground turkey or chicken, you might find it beneficial to add a little extra olive oil to the pan when browning, as they tend to be leaner. You may also want to adjust the seasonings slightly to complement the flavor of the poultry, perhaps adding some poultry seasoning or sage.

How do I prevent the casserole from being too greasy?

The key to preventing a greasy casserole is to thoroughly drain any excess fat from the ground beef after browning it. Even if you use lean ground beef, there will likely be some fat rendered. Simply tilt the skillet and carefully spoon or pour out the accumulated fat before proceeding with adding the onions and other ingredients. This step ensures your beef filling is rich in flavor, not in unnecessary grease.