Saturday, August 20, 2011

QUICK AND EASY BEEF-VEGGIE PIE

1 1/2 lbs ground beef
1/2 tsp salt
1 can (approx 1 lb) green beans, drained
1 1/2 cups seasoned mashed potatoes
1 medium yellow onion, chopped
1 can (10 1/2-oz) condensed tomato soup, undiluted
1/4 tsp pepper
1/2 cup shredded Cheddar cheese

Cook the meat and onion sprinkled with the salt in a skillet until the meat is browned and the onion is transluscent; drain well. Wipe excess fat from skillet with a paper towel.

Return meat and onion mixture to the skillet and add the green beans, tomato soup, and pepper; simmer for 5 minutes. Pour the mixture into the prepared casserole dish. Drop the potatoes onto the meat mixture in small mounds. Sprinkle the cheese over all. Bake at 350 degrees for 20 minutes.

NOTE: This is a great way to use leftover mashed potatoes. If you do not have leftovers, use some instant mashed potatotes.

Yield: Serves 6.

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