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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A-!!! Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole. My own take on the Pilsbury recipe which uses powdered potatoes. *cringes* Ingredients:
1 lb lean ground beef |
1 medium onion, coarsely chopped |
12 oz green giant valley fresh steamers frozen mixed vegetables |
28 oz progresso diced tomatoes with italian herbs undrained |
12 oz jar home style beef gravy |
2 tablespoons butter |
1/4 teaspoon garlic powder |
1/4 cup grated parmesan cheese |
1/2 cup fat free milk |
2 cups boiled potatoes |
Directions:
1. Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water to a boil. Cook potatoes until done but still firm.
4. To potatoes, add butter, garlic powder, milk and cheese. Mix Well.
5. Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
6. Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
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