Smashed Potato and Rib End Casserole

Smashed Potato and Rib End Casserole
Chef Brainy
What Started it all:
smashed potatoes, rib ends

This hearty casserole combines the creaminess of smashed potatoes with the rich flavor of rib ends.


  • 4 cups smashed potatoes
  • 2 lbs rib ends
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 2 tablespoons butter


  1. Preheat the oven to 375°F (190°C).
  2. Place the rib ends in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the meat is tender.
  3. Drain the rib ends and shred the meat, discarding any bones or excess fat.
  4. In a large bowl, combine the smashed potatoes, shredded cheddar cheese, green onions, sour cream, salt, and pepper. Mix well.
  5. In a greased casserole dish, layer half of the smashed potato mixture, then the shredded rib ends, and finally the remaining smashed potato mixture.
  6. Dot the top with butter and cover with foil.
  7. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

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