• 4servings
  • 35minutes
  • 430calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B3, B6, B9
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

  3. 1 tablespoon Worcestershire sauce

  4. 1 bag (16 ounces) frozen vegetable combination ( broccoli , cauliflower , carrots ), thawed

  5. 2 cup water

  6. 3 tablespoon butter

  7. 3/4 cup milk

  8. 2 cup instant mashed potato flakes

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400°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.

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

  3. 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.

  4. Bake for 20 minutes or until the potato mixture is lightly browned.

  5. Easy Substitution: You can use your favorite frozen vegetable combination in this recipe.


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