Left Over Mashed Potato Green Bean Casserole Recipes

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THE MIXTURE - GREEN BEAN, MASHED POTATO, GROUND BEEF CASSEROLE



The Mixture - Green Bean, Mashed Potato, Ground Beef Casserole image

My mom used to call this "the Mixture" and it was always a favorite around our house growing up.

Provided by rya1842

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 lbs potatoes (about 4 medium)
milk
butter
thinly sliced onion
1 cup frozen green beans
2 -4 slices processed american cheese slices or 2 -4 slices shredded casserole cheese
1/2 lb ground beef
paprika
breadcrumbs (optional)

Steps:

  • Peel the potatoes and cut into chunks. Start them boiling.
  • Meanwhile, start green beans boiling.
  • Meanwhile, brown ground beef.
  • Slice onions and spray casserole dish with non-stick coating.
  • Place the browned ground beef in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions.
  • Add green beans next, and repeat cheese & onion layers.
  • Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 tablespoons butter & add milk until the consitancy is right.
  • Spread mashed potatoes over top of casserole.
  • Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika.
  • Bake for about 20-30 minutes in a 400 oven until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refridgerated and baked later.
  • Hints: if this is too bland, some suggestions to spice it up: try adding garlic, worcestershire sauce and other spices when browning beef. Add paprika and garlic powder to the potatoes while mixing. Use jalapeno cheese.

Nutrition Facts : Calories 294.9, Fat 12.2, SaturatedFat 5.6, Cholesterol 47.6, Sodium 184, Carbohydrate 29.8, Fiber 4.3, Sugar 1.6, Protein 16.9

GREEN BEAN AND POTATO CASSEROLE



Green Bean and Potato Casserole image

Provided by Damaris Phillips

Categories     side-dish

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 20

4 cups 1-inch pieces green beans
Kosher salt and freshly ground black pepper
4 ounces shiitake mushroom, sliced
1 tablespoon olive oil
4 tablespoons unsalted butter, plus more to grease the dish
1 sweet yellow onion, sliced (2 heaping cups)
1/4 cup all-purpose flour
4 cups mushroom broth
8 ounces cream cheese
1/2 cup heavy cream
4 sprigs fresh thyme, leaves chopped
3 cups Goat Cheese Smashed Potatoes, recipe follows
4 ounces fried onions (1 1/2 cups)
2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound white yams, peeled and cut into 3-inch pieces
Kosher salt and freshly ground black pepper
8 ounces fresh goat cheese, crumbled
4 tablespoons butter, cut into pieces, at room temperature
2 cloves garlic, minced
1/4 cup warm milk, if needed

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes. Use a slotted spoon to transfer the beans to a salted ice bath. Once cooled, drain well and transfer to a large bowl.
  • Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet. Roast until golden brown, 8 to 10 minutes. Transfer to the bowl with the green beans.
  • In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the onion and saute until soft, 6 to 8 minutes. Add the flour and cook until golden brown, 2 minutes more. Pour in the mushroom broth, and bring up to a simmer. Cook until the sauce thickens, 6 to 8 minutes. Stir in the cream cheese, heavy cream, thyme, salt and pepper. When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes. Set aside.
  • Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet. Pour the green bean mixture over the mashed potatoes and top with the fried onions. Bake until all the ingredients are hot and bubbly, 20 minutes.
  • Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
  • Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.

MASHED POTATO TOPPED GREEN BEAN CASSEROLE



Mashed Potato Topped Green Bean Casserole image

Combines two favorites - green bean casserole and mashed potatoes into one! A favorite for the holidays!

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 6

1 (4-oz) package Idahoan® Buttery Mashed Flavored Mashed Potatoes, prepared
1 10 3/4-oz can cream of mushroom soup
3/4 cup milk
1/8 tsp ground black pepper
2 cans green beans, drained, or two 9-oz packages frozen green beans, thawed
1 cup French's French Fried Onions, divided

Steps:

  • Preheat oven to 350°F. Mix soup and milk, then add pepper and green beans. Stir in cup French fried onions. Pour into a 1 1/2 quart casserole. Bake for 30 minutes or until hot. Remove from oven and stir casserole. Top with prepared mashed potatoes. Adjust oven to broil. Toast potatoes under broiler until lightly brown, about 2 minutes. Top with remaining French-fried onions and serve.

VEGAN GREEN BEAN AND MASHED POTATO CASSEROLE



Vegan Green Bean and Mashed Potato Casserole image

This delicious vegan green bean casserole is delicious! Feel free to add chicken and use real butter in the recipe if you're not vegan, and for those of you that are, enjoy!

Provided by ishallbevegan

Time 1h30m

Yield 16

Number Of Ingredients 16

8 medium russet potatoes, peeled and cubed
1 splash olive oil
½ cup vegan butter (such as Earth Balance®)
¼ teaspoon ground black pepper
salt to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can green beans, drained
½ medium onion, minced
2 cloves garlic, minced
1 tablespoon vegan butter (such as Earth Balance®)
4 cups water
2 packets vegetable bouillon
½ tablespoon vegetable base (such as Better than Bouillon®)
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 ¼ cups French-fried onions

Steps:

  • Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
  • Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
  • Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
  • Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 40.7 g, Fat 22.7 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 500 mg, Sugar 2.6 g

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE



Cheesy Leftover Ham and Mashed Potato Casserole image

This is something I did one night when I had a bunch of leftovers that turned into one of my favorite comfort foods. You could switch out just about anything for anything of a similar type, chicken for the ham, different soups, etc. Make it as is or use your imagination.

Provided by bd.weld

Categories     Main Dish Recipes     Pork     Ham

Time 1h10m

Yield 6

Number Of Ingredients 10

3 cups leftover mashed potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) package French fried onions, divided
1 ½ cups diced leftover cooked ham
1 (10 ounce) package frozen peas and carrots, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
¾ teaspoon dry mustard
½ teaspoon granulated garlic
¼ teaspoon fresh ground black pepper
aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
  • Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
  • Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 33.3 g, Cholesterol 40.8 mg, Fat 23 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 9.1 g, Sodium 1344.8 mg, Sugar 2.4 g

MOM'S HAMBURGER, GREEN BEAN, TOMATO SOUP, MASHED POTATO HOT DISH



Mom's Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish image

Make and share this Mom's Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish recipe from Food.com.

Provided by Ann Marie F

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb hamburger, browned with the onion
1/4 cup white onion, diced
1 teaspoon fresh garlic, minced
1 (10 3/4 ounce) can tomato soup, undiluted
1 (14 1/2 ounce) can cut green beans
2 cups instant mashed potatoes, made in advance
salt and pepper

Steps:

  • Mom also likes to throw in her favorite seasonings too, if desired, to the hamburger mixture as it browns. Brown hamburger with the onion.
  • In a casserole dish, combine hamburger/onion mixture, tomato soup and green beans.
  • Mix together .
  • Top the whole dish with prepared mashed potatoes.
  • Bake uncovered for 30 minutes at 350 degrees Fahrenheit.
  • (Note: Mom actually never used instant potatoes. She made extra real mashed potatoes for dinner a day ahead and used those planned-ahead mashed potatoes).

MASHED POTATO BEEF CASSEROLE



Mashed Potato Beef Casserole image

This recipe came out of my mother's cookbook. The smudges and splatters show that Mom used it extensively to feed our large family. The tarragon really comes through to make a flavorful main dish. Now I prepare this recipe for our four children and six grandchildren. -Helen McGeorge, Abbotsford, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 14

2 bacon strips, diced
1 pound ground beef
1-3/4 cups sliced fresh mushrooms
1 large onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried tarragon
1/4 teaspoon pepper
3 cups hot mashed potatoes
3/4 cup shredded cheddar cheese, divided
Paprika

Steps:

  • In a large skillet, cook bacon until crisp; drain, reserving 1 teaspoon drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain. , Toss mushrooms, onion, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until the vegetables are tender. , Add bacon; transfer to a greased 2-qt. baking dish. Combine potatoes and 1/2 cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. Broil 4 in. from the heat for 5 minutes or until bubbly.

Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 625mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

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