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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a quick week-night supper that makes enough for leftovers! I had a handful of several fresh veggies that I needed to use so I put them in and it turned out wonderful, but you can substitute if these don't suit your family. Ingredients:
1 1/2 lbs ground beef |
1/2 red onion, chopped fine |
1 stalk celery, chopped fine |
1/2 sweet red pepper, chopped |
1 zucchini, peeled and sliced into thin rounds |
5 mushrooms, sliced |
3 tablespoons parsley, chopped & divided |
2 tablespoons worcestershire sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon basil |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
1 (10 1/2 ounce) can cream of mushroom soup |
1/4 cup milk |
12 ounces frozen corn |
1 cup cheddar cheese, grated |
3 cups mashed potatoes |
Directions:
1. Preheat oven to 400-degrees.
2. In a large skillet brown the ground beef with the celery, onions & peppers.
3. Drain and add mushrooms, zucchini, 2 TBSP parsley and cook over medium heat a few minutes while adding the Wochestershire Sauce, garlic, basil, thyme, majoram, soup & milk.
4. Stir together well and spoon into a 9 x 13 baking dish that has been sprayed with non-stick coating. Spread out evenly, top with frozen corn, cheddar cheese and then spread mashed potatoes over the top and sprinkle on the remaining parsley.
5. Bake for 35-minutes. Remove from oven and let stand 5-minutes before serving.
6. Refrigerate leftovers.
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