Meat & Mashed Potato Casserole


  • 4 oz. Buddig Original Cotto Salami, coarsely chopped
  • Cooking spray
  • 2 large onions, thinly sliced
  • 2 Tbsp. olive oil
  • 1 tsp. salt, divided
  • 2 1/2 pounds potatoes, peeled and cubed
  • 1/4 cup and 1 Tbsp. butter, divided
  • 1/4 cup whole milk
  • 2 Tbsp. horseradish
  • 1 egg, beaten
  • 1 cup shredded Fontina cheese
  • 3/4 cup grated Romano cheese, divided


75 minutes


6 servings


  • Spray a 2 1/2 quart casserole dish with cooking spray. Set aside. Heat oven to 400 degrees.
  • Sauté onions in olive oil in a large skillet over medium-high heat until onions are tender and caramelized. Season with 1/4 teaspoon salt.
  • Meanwhile, cover potatoes and 3/4 teaspoon salt with water in a 4 quart saucepan, bring to boil and cook until potatoes are tender (about 15–18 minutes). Drain potatoes. Return potatoes to same pan. Place pan over medium heat until all moisture has evaporated. Add 1/4 cup butter and mash until fairly smooth. Stir in the milk, horseradish and egg until blended. Fold in the caramelized onions, salami, Fontina cheese and 1/4 cup Romano cheese.
  • Spread potato mixture into the prepared 2 1/2 quart casserole dish. Sprinkle 1/2 cup Romano cheese over the top. Cut butter into very small cubes and sprinkle over top. Bake 30–35 minutes, or until top is a light golden brown. Let sit 5 minutes before serving.
Recipe by Gilda L. from Millsboro, DE