Ingredients:
1 (10 ounce) cans condensed cheddar cheese soup ( undiluted and divided)
3 cups hot russet mashed potatoes
1 lb lean ground beef
1 teaspoon dried oregano
1 small onions, chopped
1 -2 tablespoon minced fresh garlic ( or to taste)
1 tablespoon Worcestershire sauce
1 (10 ounce) cans mushrooms, drained ( use whole or sliced)
2 cups shredded cheddar cheese ( can use more or less)
1/3 cup parmesan cheese
2 cups frozen mixed vegetables ( your choice of veggies)
seasoning salt (to taste) or white salt ( to taste)
fresh ground black pepper ( to taste)
1/3 cup shredded cheddar cheese
Directions:
Set oven to 400 degrees F.
Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
Bake for 25-30 minutes or until topping is light golden brown.
Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
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ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) — one can cream style corn/ one tablespoon Dijon mustard — 1/3 cup Heinz chili sauce or ketchup — 1/2 package of dry onion soup mix — 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.