Easy amazing dinner!! Me and my kids LOVE this!

Ingredients

• 1 medium Onion (diced)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for sauté, 2 Tbsp for mashed potatoes, extra for topping)
• 1 bag Frozen Meatballs (about 12 oz, any brand)
• 1 carton Beef Broth (32 oz, low‑sodium if preferred)
• 2 packets Brown Gravy Mix (instant mix)
• 2 teaspoons Worcestershire Sauce
• 8 oz Mushrooms (sliced; optional)
• 2 tablespoons Garlic (minced)
• 5 lb Potatoes (peeled and chopped; Yukon Gold or Russet work well)
• 1 block Cream Cheese (8 oz, softened)
• 1 cup Sour Cream
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 cup Parmesan Cheese (grated)
• 3 tablespoons Cornstarch (for slurry)
• 3 tablespoons Water (for slurry)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, and slice the mushrooms (if using).

   Time: PT5M

2. Sauté Onion

   Heat 2 Tbsp butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic

   Add the minced garlic to the skillet and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Transfer to Crockpot

   Transfer the onion‑garlic mixture to the crockpot. Add the frozen meatballs, beef broth, brown gravy mix, Worcestershire sauce, and sliced mushrooms. Stir to combine.

   Time: PT2M

5. Slow‑Cook the Stew

   Cover the crockpot and set it to High for 3½ hours (or Low for 5‑6 hours) until the meatballs are heated through and the sauce has thickened.

   Time: PT3H30M

6. Prep Potatoes

   While the stew cooks, peel and chop the 5 lb potatoes into even chunks.

   Time: PT10M

7. Boil Potatoes

   Place the chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork‑tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: 212°F

8. Mash Potatoes

   Drain the potatoes and return them to the pot. Add the softened cream cheese, sour cream, 2 Tbsp butter, garlic powder, and black pepper. Using an electric hand mixer, mash until the mixture is smooth and creamy.

   Time: PT5M

9. Make Cornstarch Slurry

   In a small bowl, whisk together 3 Tbsp cornstarch and 3 Tbsp water until smooth. Set aside.

   Time: PT2M

10. Prepare Baking Pan

    Butter a 9×13‑inch baking pan generously and sprinkle the bottom with a thin layer of grated Parmesan cheese.

    Time: PT2M

11. Assemble Casserole

    Spread the mashed potatoes evenly over the prepared pan. Sprinkle the top with the remaining Parmesan cheese and dot with small pieces of butter.

    Time: PT3M

12. Bake

    Place the pan in a pre‑heated oven at 350°F and bake for 25 minutes, or until the top is golden and bubbling.

    Time: PT25M

    Temperature: 350°F

13. Thicken Gravy (Optional)

    If the crockpot gravy is thinner than desired, stir in the cornstarch slurry and cook on High for an additional 5 minutes until thickened.

    Time: PT5M

14. Serve

    Spoon a portion of the baked mashed‑potato casserole onto a plate, top with meatballs, and ladle the mushroom gravy over everything.

    Time: PT2M

Nutrition Facts

Calories

730

Protein

30 g

Carbohydrates

80 g

Fat

40 g

Fiber

4 g