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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
6 medium potatoes, peeled and quartered |
1 pound(s) ground beef |
1 large onion, chopped |
2 garlic cloves, minced |
1 10 3/4-ounce can(s) condensed cream of asparagus soup, undiluted |
1/4 teaspoon(s) pepper |
1 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 cup(s) milk |
1/4 cup(s) butter, cubed |
1 teaspoon(s) rubbed sage |
3/4 teaspoon(s) salt |
1/2 cup(s) shredded part-skim mozzarella cheese |
paprika |
Directions:
1. • In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.
2. • Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
3. • Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes. Yield: 6-8 servings.
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