Witches Cauldron Casserole 7 Spooky Secrets for Perfect Flavor
This festive Witches Cauldron Casserole layers slow-cooked beef, carrots, and celery in a savory tomato gravy, topped with buttery mashed potatoes that look like a bubbling cauldron. Cozy, kid-friendly, and perfect for Halloween or any chilly night.
Equipment
- Slow Cooker
- Mixing Bowl
- Tongs
- Potato masher
- Ladle
Ingredients
For the Beef and Vegetable Base
- 1 lb beef stew meat cut into bite-size chunks
- 2 cups baby carrots
- 2 ribs celery sliced or diced
- 2 Tbsp minced dried onion
- 1 tsp kosher salt
- 1 tsp sugar balances tomato acidity
- 2/3 cup water
- 10.5 oz Campbell’s tomato soup 1 can
- 2 Tbsp minute tapioca or 1/4 cup flour; thickener
For the Mashed Potato Topping
- 1.5–1.75 lb Russet potatoes peeled; whole or halved for cooking
- 2 Tbsp butter
- 1/4 cup milk more as needed for creaminess
- salt and black pepper to taste, divided
Instructions
- Load the cauldron: Add beef, carrots, celery, dried onion, kosher salt, sugar, water, tomato soup, and tapioca to the slow cooker. Stir to combine. Using flour instead of tapioca? Toss beef cubes in the flour first to coat before adding.
- Nest the potatoes: Arrange peeled potatoes on top of the mixture so they steam while the stew cooks.
- Slow cook: Cover and cook on LOW for 5–7 hours, until beef and potatoes are fork-tender. The sauce will thicken as it bubbles.
- Mash the topping: Transfer potatoes to a bowl. Mash until smooth, then mix in butter, milk, and a pinch of salt and pepper. Adjust milk for desired creaminess.
- Season the base: Taste the beef mixture in the slow cooker and season with additional salt and pepper as needed.
- Serve: Spoon a mound of mashed potatoes onto each plate. Ladle beef and vegetables over the top so it spills down the sides like a bubbling cauldron. Enjoy!
Notes
Texture choice: Tapioca yields a glossy, silky sauce; flour makes it thicker and homier.
Make-ahead: Cook fully, chill up to 24 hours, then reheat gently; flavors deepen overnight.
Garnish ideas: Chopped parsley, grated cheddar, or a sprinkle of paprika for color.
Serving tip: For parties, portion into mini cauldrons or black ramekins.
Make-ahead: Cook fully, chill up to 24 hours, then reheat gently; flavors deepen overnight.
Garnish ideas: Chopped parsley, grated cheddar, or a sprinkle of paprika for color.
Serving tip: For parties, portion into mini cauldrons or black ramekins.