Double duty meals are the best. How great is it to make one dinner and get multiple meals out of it! This casserole can be split into two pans – one for dinner tonight and one that can be put into the freezer for dinner another night.
Since I’m pregnant, I’ve been making a lot of slow cooker, casserole, and make-ahead meals. However, this sort of make-ahead meal is good for anyone who is busy and wants to get a bonus meal for their efforts.
If you have a larger crowd to feed, simply double the recipe, and you’ll still be able to put away a casserole for later.
Barbecue Beef and Cheesy Potato Casserole
- 3 pounds russet potatoes peeled and cut into 1-inch pieces
- 1 c. low-fat milk
- 2 T. butter
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 pounds lean ground beef or turkey
- 1 large onion chopped
- 2 cloves garlic minced
- 1 c. barbecue sauce
- 1 T. yellow mustard
- 1 T. brown sugar
- 1/2 tsp. liquid smoke
- 3 c. frozen corn kernels thawed
- 1 ½ - 2 c. grated sharp cheddar cheese
- Preheat the oven to 350 F. Grease a 9×13-inch baking dish or two 9x9 pans if you’re making one for now and one for later.
- Place potatoes in a large pot of cold water over medium-high heat. Bring to a boil, reduce heat, and simmer. Cook potatoes for 15 minutes, or until tender.
- Drain potatoes. Then mash with milk and butter; add salt and pepper and set aside briefly.
- Meanwhile, in a large, deep skillet, cook meat until just about cooked through. Drain and return to skillet. Add onion and garlic. Cook until onion is tender, about 5 minutes
- Stir in barbecue sauce, mustard, brown sugar, and liquid smoke.
- Transfer meat mixture to prepared casserole dish.
- Top with corn, scattering evenly over the top.
- Carefully spread the mashed potatoes over the top and sprinkle with cheese.
- Bake for 30-40 minutes, or until potatoes are nicely browned and meat mixture is bubbling.
- Serve warm or cool completely and wrap tightly to freeze for later.
- Reheat thawed casserole at 350 F for 25-30 minutes.