Ingredients

• 1 pound ground beef
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
• 1 tablespoon ketchup See Chef’s tip
• 1/8 teaspoon ground black pepper See Chef’s tip
• 1 cup frozen peas and carrots  See Chef’s tip
• 2 1/2 cups reduced fat (2%) milk See Chef’s tip
  
• 1/4 cup (1/2 stick) butter
• 2 cups instant mashed potato flakes or buds

 

Instructions

Heat the oven to 400°F.

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate

Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.

Bake for 15 minutes or until the potatoes are lightly browned.

 

 

Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top!  Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon.  Reduce the milk to 2 cups.  Substitute frozen corn for the peas and carrots.  Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2.  Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3.  Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4.  Spoon the potatoes over the beef mixture.  Sprinkle with an additional 1/4 cup shredded Cheddar cheese.  Bake for 20 minutes or until the potatoes are lightly browned.  Sprinkle with  3 green onions, sliced.