Ground Beef & Mashed Potato Casserole
Our ground beef and mashed potato casserole is a version of the classic Shepherd's Pie. It features ground beef and vegetables in a savory sauce topped with mashed potatoes and baked until piping hot.
Ingredients
1 pound ground beef
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worcestershire sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
2 cups water
3 tablespoons butter
0.75 cup milk
2 cups instant mashed potato flakes
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worcestershire sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
2 cups water
3 tablespoons butter
0.75 cup milk
2 cups instant mashed potato flakes
Instructions
Heat the oven to 400°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
Bake for 20 minutes or until the potato mixture is lightly browned.
Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
Bake for 20 minutes or until the potato mixture is lightly browned.
Ground Beef & Mashed Potato Casserole
Print
Our ground beef and mashed potato casserole is a version of the classic Shepherd's Pie. It features ground beef and vegetables in a savory sauce topped with mashed potatoes and baked until piping hot.
Instructions
Heat the oven to 400°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.Bake for 20 minutes or until the potato mixture is lightly browned.
Ingredients
1 pound ground beef1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup1 tablespoon Worcestershire sauce1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed2 cups water3 tablespoons butter0.75 cup milk2 cups instant mashed potato flakes
