Ingredients
5 pounds potatoes (about 10 medium), peeled and cubed2 pounds ground beef2 large onions, chopped2 garlic cloves, minced2 cans (15-1/2 ounces each) whole kernel corn, drained1-1/2 cups barbecue sauce2 packages (8 ounces each) cream cheese, softened1/4 cup butter, cubed1 teaspoon salt1/4 teaspoon pepper2 cups shredded cheddar cheese
Preparation
Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 minutes.
Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce.
Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese.
Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, about 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.
