Ingredients
- 1 pound ground beef (ground turkey, chicken, or pork can also be used)
- 3 1/3 cups dried potato flakes (or instant mashed potatoes)
- 3 1/3 cups boiling water
- 1/4 cup full-fat sour cream, room temperature
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 1 28-ounce can tomato purée
- 1 (about 14.75 ounce) can corn kernels, drained
- 1 (about 14.50 ounce) can green beans, drained
- 2 cups sliced or shredded white or yellow cheddar cheese
- Kosher salt and freshly cracked black pepper, to taste
Directions
- 1
Preheat oven to 350°F and spray a 9x9 or 9x13 baking dish with baking spray, set aside.
- 2
In a pan cook ground meat, seasoning it with salt and pepper and breaking it up with a spatula, transfer to a large bowl.
- 3
Add tomato purée, corn, and green beans into the bowl with the meat, stirring to combine set aside.
- 4
In another large bowl, combine instant mashed potato flakes with hot water, sour cream, and butter, mixing to combine. Season with salt and pepper.
- 5
Layer the meat-vegetable mixture into the bottom of the prepared baking dish.
- 6
Spread the mashed potato layer over the top.
- 7
Cover the casserole dish with foil. Bake in the oven until the sides of the casserole are bubbling, about 30 minutes. Remove the foil, add the cheese on top and bake for an additional 10 minutes or until the cheese has completely melted. Serve immediately and enjoy.