1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1/2 cup corn
2 1/2 cups milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds
OR home made mashed potatoes.
1 Heat the oven to 400°F.
2 Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
3 Stir the soup, ketchup, black pepper, corn, peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
5 Bake for 15 minutes or until the potatoes are lightly browned.
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup (Regular or 98% Fat Free)
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1/2 cup corn
2 1/2 cups milk
1/4 cup (1/2 stick) butter
2 cups instant mashed potato flakes or buds
OR home made mashed potatoes.
1 Heat the oven to 400°F.
2 Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
3 Stir the soup, ketchup, black pepper, corn, peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
5 Bake for 15 minutes or until the potatoes are lightly browned.
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