| 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
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