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Enjoy this recipe from 103 Pot Pies & Casseroles.
Submitted by: Kimberley Pfleiderer from Galion, OH.
2 lbs. ground beef
1/2 onion, chopped
garlic powder and seasoning salt to taste
3/4 oz. pkg. brown gravy mix
2-10-3/4 oz. cans cream of mushroom soup
2-1/2 c. water
1-1/2 c. frozen sliced carrots, thawed
10 oz. pkg. frozen peas, thawed
salt & pepper to taste
2-1/2 to 3 c. potatoes, peeled, cooked and mashed
paprika to taste
Garnish: chopped fresh parsley
Brown beef and onion in a skillet: season to taste with garlic powder and seasoning salt. Drain; pour into a large bowl, stir in gravy mix, soup, water, carrots and peas; mix well. Spoon into a greased 13x9: baking pan or 4 to 6 individual baking dishes; sprinkle with salt and pepper. Spread mashed potatoes over top. Bake, uncovered at 350 degrees for 30 minutes, or until bubbly and potatoes are browned. Sprinkle with paprika and parsley. Serves 4 to 6 | |
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Brown beef and onion in a skillet: season to taste with garlic powder and seasoning salt. Drain; pour into a large bowl, stir in gravy mix, soup, water, carrots and peas; mix well. Spoon into a greased 13x9: baking pan or 4 to 6 individual baking dishes; sprinkle with salt and pepper. Spread mashed potatoes over top. Bake, uncovered at 350 degrees for 30 minutes, or until bubbly and potatoes are browned. Sprinkle with paprika and parsley. Serves 4 to 6 |
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