Beef and Mashed Potato Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The tomato bisque soup adds an extra touch of hearty flavor...that's one reason it's one of my husband's favorites.Debra Hufsey, Newland, North Carolina Ingredients:
1 pound ground beef |
1 medium onion, chopped |
2 green onions, sliced |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (11 ounces) condensed cream of tomato bisque soup, undiluted |
2 teaspoons minced garlic |
1/2 teaspoon ground mustard |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried basil |
1/4 cup grated parmesan cheese |
2-1/2 cups hot mashed potatoes |
6 slices process cheese |
Directions:
1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the corn, soup, garlic, mustard, salt, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the Parmesan cheese.
2. Spoon into a greased 13-in. x 9-in. baking dish. Top with mashed potatoes and cheese slices. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Yield: 4 servings.
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