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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I haven't found anyone yet who can resist this saucy beef casserole topped with mashed potatoes. The peas and tomatoes add color and make a helping or two a complete meal. Betty Sitzman, Wary, Colorado Ingredients:
2 pounds ground beef |
1 medium onion, chopped |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
3 cups frozen peas |
2/3 cup ketchup |
1/4 cup minced fresh parsley |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons beef bouillon granules |
2 teaspoons dried marjoram |
1 teaspoon salt |
1/2 teaspoon pepper |
6 cups hot mashed potatoes (prepared with milk and butter) |
2 eggs |
Directions:
1. In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil; cook an stir for 2 minutes.
2. Pour into an ungreased shallow 3-qt. baking dish. Combine potatoes and eggs. Drop by 1/2 cupfuls onto beef mixture.
3. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and potatoes are lightly browned. Yield: 12 servings.
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