|5 larges||Potatoes; peeled and cut up, (up to 6)|
|1½ pounds||Lean ground beef|
|1 small||Onion; chopped|
|1 can||(15-oz) mixed vegetables (drained)|
|1 can||(10-3/4-oz) cream of potato soup (undiluted)|
|1 can||(small) sliced mushrooms (drained)|
|Salt to taste|
|Butter and milk to taste for making mashed potatoes|
|1 cup||Shredded cheese; (colby or cheddar) (up to 1-1/2)|
This casserole "reheats beautifully," says Charlotte Pierson of Milan, who invented it several years ago.
Heat oven to 325 degrees. Peel and cut up potatoes. Place rinsed potatoes in large saucepan. Cover with water, salt to taste and boil until tender.
While potatoes are cooking, brown ground beef and onion in large skillet.
Remove from heat. Drain meat and onion mixture. Add mixed vegetables, soup and mushrooms. Mix gently. Place in ovenproof casserole dish. Mash potatoes with butter and milk (to taste). Spread evenly on top of meat mixture (be sure to spread potatoes to edges). Heat in 325-degree oven until bubbling at edges (about 20-25 minutes). Spread shredded cheese over top of warm mashed potatoes. Return to oven (about five to 10 minutes more) until cheese melts.
Posted to KitMailbox Digest by "Acagordie" <gordon@...> on Feb 25, 1998
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