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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
2 1/2 pound(s) potatoes, peeled and cooked |
1 to 1 1/2 cup(s) (8 to 12 ounces) sour cream |
salt and pepper to taste |
2 pound(s) ground beef |
1/2 cup(s) chopped onion |
1 medium sweet red pepper, chopped |
1 teaspoon(s) garlic salt |
1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
1 16-ounce can(s) whole kernel corn, drained |
1/2 cup(s) milk |
2 tablespoon(s) butter, melted |
chopped fresh parsley, optional |
Directions:
1. • In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
2. • Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
3. • Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.
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