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Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
  2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Lentil Soup II
Soup American

Lentil Soup II

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
  2. 2 Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

By Allrecipes Member

Homemade Vegetable Beef Soup
Soup American

Homemade Vegetable Beef Soup

4.6

Prep
10 min
Cook
345 min
Total
355 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
  4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

French Onion Soup IX
Soup French

French Onion Soup IX

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
  2. 2 Pour in beef broth and consomme and simmer 10 minutes.
  3. 3 Preheat oven broiler.
  4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
  5. 5 Place bowls under broiler until cheese melts.

By Morris

Rich and Simple French Onion Soup
Soup French

Rich and Simple French Onion Soup

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
  3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
  4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
  5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
  6. 6 Serve hot and enjoy!

By Lori Levin

Slow Cooker Beef Barley Soup
Soup American

Slow Cooker Beef Barley Soup

4.5

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
  3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
  4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
  5. 5 Stir in thyme just before serving.

By HCHImCBb

Butternut Squash Soup With Sage and Sausage
Soup Italian

Butternut Squash Soup With Sage and Sausage

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ginger Beef Noodle Soup
Soup American

Ginger Beef Noodle Soup

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Slow Cooker French Onion Soup
Soup French

Slow Cooker French Onion Soup

4.8

Prep
30 min
Cook
285 min
Total
315 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
  3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
  5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
  6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
  7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
  8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
  9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
  10. 10 Top each with about 2 tablespoons cheese mixture.
  11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Hearty Tortellini Soup
Soup Italian

Hearty Tortellini Soup

4.8

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
  2. 2 Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
  3. 3 Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

By Donna

Pinto Bean and Sausage Soup
Soup American

Pinto Bean and Sausage Soup

4.4

Prep
20 min
Cook
135 min
Total
635 min

Instructions

  1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
  2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
  3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
  4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
  5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  6. 6 Place smoked sausage on a baking sheet.
  7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
  8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

By jobblychef

Pasta e Fagioli a la Chez Ivano
Soup Italian

Pasta e Fagioli a la Chez Ivano

4.7

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
  2. 2 In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
  3. 3 Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

By Ivan O Teeter

Italian Sausage and Tomato Soup
Soup Italian

Italian Sausage and Tomato Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  2. 2 Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

By Louise M Soweski

French Onion Soup with Celeriac
Soup French

French Onion Soup with Celeriac

4.2

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
  2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
  3. 3 Preheat the oven broiler.
  4. 4 Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
  5. 5 Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

By Cassandra

Caldo de Res (Mexican Beef Soup)
Soup Mexican

Caldo de Res (Mexican Beef Soup)

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
  3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
  4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
  5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
  6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
  7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
  8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Corned Beef Hash
Breakfast European

Corned Beef Hash

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
  3. 3 Mix well and serve hot.

By Jodi McRobb

Easy Slow Cooker Corned Beef
Dinner European

Easy Slow Cooker Corned Beef

4.5

Prep
10 min
Cook
420 min
Total
430 min

Instructions

  1. 1 Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
  2. 2 Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
  3. 3 Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

By FREEINAK

Swedish Spareribs
Dinner European

Swedish Spareribs

4.5

Prep
15 min
Cook
105 min
Total
120 min

Instructions

  1. 1 Mix together sugar, allspice, salt, and pepper in a small bowl until well combined. Sprinkle mixture over each rib.
  2. 2 Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in hot butter.
  3. 3 Pour in beef broth, cover, and reduce heat to low. Simmer until ribs are fork tender, about 1 hour and 30 minutes. Do not remove the lid from the skillet during cooking.

By ppj1949

Cold Russian Borscht
Dinner European

Cold Russian Borscht

4.4

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
  2. 2 Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  3. 3 Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

By G

Kasha
Dinner European

Kasha

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cook ground beef in a skillet over medium-high heat until crumbly and almost cooked through. Drain the grease, then reduce the heat to medium. Stir in celery, green onions, and tomato. Cook until celery is tender and beef is browned.
  2. 2 While the beef is cooking, bring beef broth to a boil in a saucepan. Add bulgur wheat, cover, and reduce the heat to low. Simmer for about 10 minutes, until tender. Stir bulgur wheat into beef mixture and season with salt and cayenne pepper.

By Traveling_Is_Love

Sauerbraten Beef in Gingersnap Gravy
Dinner European

Sauerbraten Beef in Gingersnap Gravy

4.6

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.
  2. 2 Cook on Low for 7 to 9 hours.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
  4. 4 Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

By Jamie_LBGC

Easy Slow Cooker Swedish Meatballs
Dinner European

Easy Slow Cooker Swedish Meatballs

4.6

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
  3. 3 Stir in meatballs and onion. Cook on High for 4 hours.
  4. 4 Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.
  5. 5 Serve and enjoy!

By Linnea Wittenburg Bennett

Lorne-Style Fresh Breakfast Sausage
Breakfast European

Lorne-Style Fresh Breakfast Sausage

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
  2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
  4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Sweet and Sour Brisket
Dinner European

Sweet and Sour Brisket

4.3

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pat brisket dry with paper towels; rub with garlic and black pepper. Heat oil in a large Dutch oven or heavy roasting pan over medium-high heat; brown brisket on both sides, 6 to 8 minutes total. Transfer brisket to a plate; set aside.
  3. 3 Reduce heat to medium. Add onions; cook and stir until very brown, about 10 minutes. Stir in broth and wine; scrape up any brown bits of food off the bottom and bring to a simmer.
  4. 4 Stir in chili sauce, vinegar, sugar, and bay leaf; place brisket in sauce. Spoon sauce over brisket; cover the Dutch oven.
  5. 5 Bake in the preheated oven until tender, 2 to 3 hours. Cool brisket in the Dutch oven. Transfer brisket to a cutting board; slice and return to the Dutch oven.
  6. 6 Warm in the oven until sauce is bubbling, 10 to 15 minutes.

By RebeccaMazz

Porkolt (Hungarian Stew) Made With Pork
Dinner European

Porkolt (Hungarian Stew) Made With Pork

4.4

Prep
20 min
Cook
115 min
Total
135 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
  2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
  3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
  4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
  5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap

Kielbasa Stew
Dinner European

Kielbasa Stew

4.6

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add kielbasa and cook until brown, 2 to 3 minutes. Add beef broth, water, and condensed soup, then stir in cabbage, onion, and bell pepper. Season with salt and pepper.
  2. 2 Bring to a boil, then reduce the heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream and heat through before serving, 2 to 3 more minutes.

By Sara

Chef John's Shepherd's Pie
Dinner European

Chef John's Shepherd's Pie

4.6

Prep
15 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
  3. 3 Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
  4. 4 Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

By John Mitzewich