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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fresh rosemary adds great flavor to the convenience products used in this comforting recipe. âThis is great on cold days and makes a very filling meal with just a piece of corn bread.â Melissa Birdsong - Gilbert, South Carolina Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (8-1/2 ounces) peas and carrots, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/4 cup water |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 teaspoon garlic powder, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups prepared instant mashed potatoes |
1 package (3 ounces) cream cheese, softened and cubed |
1/4 cup sour cream |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate.
2. In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned. Yield: 6 servings.
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