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
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
Yields
1 servings