5 lg Potatoes; peeled and cut up,
-(up to 6)
1 1/2 lb Lean ground beef
1 sm Onion; chopped
1 cn (15-oz) mixed vegetables
-(drained)
1 cn (10-3/4-oz) cream of potato
-soup (undiluted)
1 cn (small) sliced mushrooms
-(drained)
Salt to taste
Butter and milk to taste for
-making mashed potatoes
1 c 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.
Yields
1 Servings
