| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables | Curtis aike, Flash3 | 1 | servings | |
INGREDIENTS
| 1 | pk | Instant mashed potatoes; (4 servings worth) |
| 1 | tb | Butter |
| 1/2 | c | Sour cream |
| Salt and pepper to taste | ||
| 1 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 1 | pk | Frozen mixed vegetables; thawed, (10 ounce) |
| 1/4 | c | Water |
| 1 | cn | Cheddar cheese soup |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Dried thyme; crushed |
| Paprika to garnish |
INSTRUCTIONS
Preheat oven to 375 degrees In large pot, stir instant potatoes into boiling water. Add butter, sour cream, salt and pepper, set aside. In a large skillet, cook beef and onion until meat is brown. Drain. Stir in vegetables and 1/4 cup water. Cook, covered, until tender. Stir in cheddar cheese soup, Worcestershire sauce, thyme and pepper to taste. Pour mixture into 1 1/2 quart casserole. Drop instant potato mixture in mounds on casserole. Sprinkle with paprika. Bake uncovered until hot. Approximately 20 minutes. Per serving (excluding unknown items): 1789 Calories; 156g Fat (79% calories from fat); 80g Protein; 13g Carbohydrate; 468mg Cholesterol; 539 mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2105 Converted by MM_Buster v2.0l.
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