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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 10 3/4 oz. can golden mushroom soup, undiluted |
1 12 oz can asparagus spears, drained |
1 14.5 oz can sliced carrots, drained |
1 14.5 oz can whole new potatoes, drained and sliced |
1/2 15 oz package refrigerated pie crusts |
1 4 oz can mushroom stems/pieces, drained |
1 8 oz container light sour cream |
1 1/2 teaspoon(s) dried thyme |
1/2 teaspoon(s) freshly ground pepper |
1 pound(s) lean ground beef |
Directions:
1. Combine first 4 ingredients.
2. Brown beef in skillet over medium heat, stirring til crumbles. Drain. Add soup mixture, carrots, potatoes, and mushrooms. Spoon half into lightly greased 2 quart baking dish. Arrange half of asparagus on top. Repeat layers. Place pie crust over casserole. Fold edges under and crimp, pressing crust to edges of baking dish. Cut 1/2" hole in center. Bake at 450 degrees 15 min then 375 degrees 10 min, shielding with aluminum foil to prevent excessive browning if necessary.
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