Beef and Potato Casserole

Beef and Potato Casserole

When your family is hankering for meat and potatoes, put together this easy casserole.

Total: 45 min Prep: 15 min Bake: 30 min

Makes 6 servings

1 pound ground beef 1 large onion, chopped (1 cup) 1 package (8 ounces) sliced fresh mushrooms 1 teaspoon salt 3/4 cup water 2 tablespoons butter or margarine 1 cup Betty Crocker� Potato Buds� mashed potatoes (dry) 3/4 cup sour cream 2/3 cup Original Bisquick� mix 2 teaspoons chopped fresh chives 1 egg 3 tablespoons Original Bisquick� mix 1 can (18.8 ounces) Progresso� ready-to-serve creamy mushroom soup 1 bag (1 pound) Green Giant� frozen broccoli cuts, thawed and drained 1/4 cup ketchup

1. Heat oven to 400�F. Cook beef, onion, mushrooms and salt in 12-inch skillet over medium heat, stirring occasionally, until beef is brown.

2. While beef is cooking, heat water and butter to boiling in 2-quart saucepan; remove from heat. Stir in potatoes (dry) and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.

3. Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.

4. Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.

High Altitude (3500-6500 ft) Cook beef, onion, mushrooms and salt in 12-inch skillet over high heat. Bake 30 to 35 minutes.

1 Serving: Calories 460 (Calories from Fat 245); Fat 27g (Saturated 12g); Cholesterol 110mg; Sodium 1200mg; Potassium 700mg; Carbohydrate 32g (Dietary Fiber 4g); Protein 22g % Daily Value: Vitamin A 34%; Vitamin C 28%; Vitamin D 12%; Calcium 14%; Iron 16%; Folic Acid 20% Diet Exchanges: 2 Starch; 2 High-Fat Meat; 1 Fat

Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out

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