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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This economical dish comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.Valerie Merrill, Topeka, Kansas Ingredients:
2-1/2 pounds potatoes, peeled and cooked |
1 to 1-1/2 cups (8 to 12 ounces) sour cream |
salt and pepper to taste |
2 pounds ground turkey or beef |
1/2 cup chopped onion |
1 medium sweet red pepper, chopped |
1 teaspoon garlic salt |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (16 ounces) whole kernel corn, drained |
1/2 cup milk |
2 tablespoons 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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