Garlic Mashed Potatoes and Beef Bake

 Tasted good! Another great winter/come in from the cold dinner, and it is very filling too. We used a broccoli, carrot, and cauliflower veggie medley, but I think we will try it with a green bean/corn medley next time.


Garlic Mashed Potatoes and Beef Bake

1 lb.  ground beef

1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 tbsp.  Worcestershire sauce

1 bag  (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cups  water 
3 tbsp.  butter

3/4 cup  milk

2 cups  instant mashed potato flakes

Heat the oven to 400 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.

Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.

Bake for 20 minutes or until the potatoes are lightly browned