Loaded Cowboy Mashed Potato Casserole
Loaded Cowboy Mashed Potato Casserole
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup evaporated milk
- 1/4 cup cooked bacon bits, from 6 slices thick-cut bacon, reserved for potatoes
For the Meat & Vegetable Base
- 6 slices thick-cut bacon, diced, for rendering fat and making bits
- 1 white onion, medium, diced
- 1 green bell pepper, medium, diced
- 1 1/2 pounds lean ground beef
- 1 1/2 cups frozen corn, thawed and drained
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
- 1/2 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
For Assembly & Garnish
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cooked bacon bits, reserved for topping
- 1 cup crispy fried onions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the diced thick-cut bacon until crispy. Remove bacon with a slotted spoon, reserving the rendered fat in the skillet. Crumble the cooked bacon and set aside; divide into two 1/4 cup portions for later use.
⏱️ 10 min
- 3
While bacon cooks, place the peeled and cubed russet potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 4
Return the drained potatoes to the pot. Add 1/4 cup unsalted butter, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 cup evaporated milk. Mash until smooth and creamy. Stir in 1/4 cup of the reserved cooked bacon bits. Set aside.
⏱️ 5 min
- 5
Using the same skillet with the reserved bacon fat, add the diced white onion and green bell pepper. Sauté over medium heat until softened, about 5-7 minutes.
⏱️ 7 min
- 6
Add the lean ground beef to the skillet with the vegetables. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 7
Stir in the thawed and drained frozen corn, minced garlic, 1 teaspoon paprika, 1 tablespoon Dijon mustard, 1/2 cup barbecue sauce, and 1 tablespoon Worcestershire sauce. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 8
Spread the ground beef and vegetable mixture evenly into the bottom of the prepared 9x13 inch baking dish.
⏱️ 2 min
- 9
Carefully spoon the mashed potatoes over the meat mixture, spreading them evenly to the edges of the dish.
⏱️ 3 min
- 10
Sprinkle the 1 1/2 cups shredded sharp cheddar cheese over the mashed potatoes, followed by the remaining 1/4 cup cooked bacon bits and 1 cup shredded Monterey Jack cheese. Finally, spread the 1 cup crispy fried onions evenly over the top.
⏱️ 3 min
- 11
Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown.
⏱️ 25 min•🌡️ 375
- 12
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Cowboy Mashed Potato Casserole
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup evaporated milk
- 1/4 cup cooked bacon bits, from 6 slices thick-cut bacon, reserved for potatoes
For the Meat & Vegetable Base
- 6 slices thick-cut bacon, diced, for rendering fat and making bits
- 1 white onion, medium, diced
- 1 green bell pepper, medium, diced
- 1 1/2 pounds lean ground beef
- 1 1/2 cups frozen corn, thawed and drained
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
- 1/2 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
For Assembly & Garnish
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cooked bacon bits, reserved for topping
- 1 cup crispy fried onions
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the diced thick-cut bacon until crispy. Remove bacon with a slotted spoon, reserving the rendered fat in the skillet. Crumble the cooked bacon and set aside; divide into two 1/4 cup portions for later use.
⏱️ 10 min - 3
While bacon cooks, place the peeled and cubed russet potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 4
Return the drained potatoes to the pot. Add 1/4 cup unsalted butter, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 cup evaporated milk. Mash until smooth and creamy. Stir in 1/4 cup of the reserved cooked bacon bits. Set aside.
⏱️ 5 min - 5
Using the same skillet with the reserved bacon fat, add the diced white onion and green bell pepper. Sauté over medium heat until softened, about 5-7 minutes.
⏱️ 7 min - 6
Add the lean ground beef to the skillet with the vegetables. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 7
Stir in the thawed and drained frozen corn, minced garlic, 1 teaspoon paprika, 1 tablespoon Dijon mustard, 1/2 cup barbecue sauce, and 1 tablespoon Worcestershire sauce. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 8
Spread the ground beef and vegetable mixture evenly into the bottom of the prepared 9x13 inch baking dish.
⏱️ 2 min - 9
Carefully spoon the mashed potatoes over the meat mixture, spreading them evenly to the edges of the dish.
⏱️ 3 min - 10
Sprinkle the 1 1/2 cups shredded sharp cheddar cheese over the mashed potatoes, followed by the remaining 1/4 cup cooked bacon bits and 1 cup shredded Monterey Jack cheese. Finally, spread the 1 cup crispy fried onions evenly over the top.
⏱️ 3 min - 11
Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown.
⏱️ 25 min•🌡️ 375 - 12
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 6 min