Mashed Potato Casserole

This casserole combines ground beef with a homemade cheddar sauce, broccoli, and a crusty mashed potato topping.

For the potato topping:

4 Medium potatoes, peeled and quartered

1/2 Cup Buttermilk (or sour cream)

2 Tbsp. Melted butter

1/3 Cup Milk

1 Egg lightly beaten

1 tsp Salt

1/4 tsp Pepper

1/2 tsp Paprika

Place potatoes in a saucepan and cover with cold water by at least 1 inch.

Heat over high heat until boiling, cover and cook about 15 minutes or until very tender.

While potatoes are cooking prepare the casserole base (see below)

Drain and place potatoes back in saucepan, "mash" until smooth, I use a sturdy whisk.

Add the rest of the topping ingredients to the mashed potatoes, stir until well blended.

For the Casserole Base:

1 lb. Ground beef

1 Tbsp Dry minced onion (1 small diced fresh)

1 Tbsp Flour

1/8 tsp Dry Mustard

1 Cup Milk

3 oz. Cheddar cheese, shredded

Salt

Frozen Broccoli

In a 10 inch, or larger, skillet, brown the hamburger with the onion until no longer pink.

*Push beef to side of the skillet and remove all but 1 Tbsp of fat.

*With the beef still pushed to the side, and skillet slightly tipped to make the fat pool in the edge, add flour and dry mustard to fat, stir smooth to make a roux.

*Add milk and stir until smooth and letting the beef come back into the sauce.

*Continue to stir over med heat until bubbly and thickened, about 5 minutes.

*Add shredded cheese, stir until melted.

I think the above* steps could be replaced with a can of condensed cheddar soup if desired.

Pour beef mixture into a 8x8x2 (or 2-quart) lightly greased casserole dish.

Lay an even, single layer of frozen broccoli on top of beef.

Pour Potato mixture over the top of the casserole and spread even.

Bake at 375 degrees for 30-40 minutes or until top is set and slightly golden.

After baking, place casserole under a hot broiler for a few minutes until top has browned spots. (Optional)