Hamburger Steak Skillet Casserole

Hamburger Steak Skillet Casserole

Two of our favorite comfort foods come together for the ultimate weeknight dish.

Hamburger Steak Skillet Casserole
Yield: 5 to 6 servings
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  1. 1 tablespoon olive oil
  2. 2 pounds lean ground beef
  3. 1 (10-ounce) package frozen pearl onions
  4. 2 (8-ounce) packages baby portobello mushrooms, quartered
  5. 3 cloves garlic, sliced
  6. ¼ cup fresh thyme leaves
  7. 2 teaspoons kosher salt
  8. ½ teaspoon ground black pepper
  9. ¼ cup all-purpose flour
  10. 1 (14.5-ounce) can diced tomatoes
  11. 1 (10.5-ounce) can condensed French onion soup
  12. 1 cup beef broth
  13. ⅓ cup plus 1 tablespoon chopped fresh parsley
  14. 1 tablespoon red wine vinegar
  15. ¼ teaspoon garlic powder
  16. 2 (24-ounce) bags frozen mashed potatoes, such as Ore-Ida Steam-n-Mash
  17. 2 cups shredded sharp white Cheddar cheese
  18. 1½ cups whole milk
  19. 4 tablespoons unsalted butter, softened
  1. In a 12-inch cast-iron skillet, heat olive oil over medium-high heat. Add beef, onion, mushrooms, garlic, thyme, salt, and pepper, stirring until beef is browned and crumbly and vegetables are tender, approximately 6 minutes. Add flour to skillet. Cook, stirring constantly, 1 minute. Add tomato, soup, broth, ⅓ cup parsley, vinegar, and garlic powder. Bring to a boil; reduce heat to medium. Cook, stirring occasionally, 10 minutes. Remove from heat.
  2. Preheat oven to broil. Prepare potatoes according to package directions. In a large bowl, stir together cooked potatoes, cheese, milk, and butter until smooth. Spoon mashed potatoes over ground beef mixture.
  3. Broil until topping is golden brown, approximately 5 minutes. Garnish with remaining 1 tablespoon chopped parsley.
Taste of the South


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