"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mashed Potato Beef Casserole Recipe

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This recipe for Mashed Potato Beef Casserole, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mickey Martin
Added: Wednesday, October 22, 2008


2 strips bacon- diced
1 lb ground beef
1 large onion- finely chopped
1/4 lb fresh mushrooms- sliced
1 large carrot- finely chopped
1 celery stalk- finely chopped
3 tbsp flour
1 C beef broth
1 tbsp Worcestershire sauce
1 tsp dried tarragon
1/4 tsp pepper
3 C hot mashed potatoes
3/4 C cheddar cheese- shredded, divided

Preheat oven to 350
Grease a 2 quart baking dish.
1. Fry bacon in a skillet until crisp; drain reserving 1 tsp of drippings. Set aside.
2. Cook beef in drippings; drain.
3. Toss onion, mushrooms, carrot, and celery in flour. Add to skillet with broth, Worcestershire, tarragon, and pepper. Bring to a boil. Reduce heat; simmer, uncovered 15-20 min until vegetables are tender.
4. Add bacon and transfer to baking dish.
5. Combine potatoes and 1/2 C of cheese. Spread over beef mixture. Sprinkle with paprika and remaining cheese.
6. Bake uncovered 20-25 min or until heated through. Broil for 5 min, until bubbly.

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