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    Beef and Potato Casserole


    Source of Recipe


    BBR by Cubbybear

    Recipe Introduction


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

    Makes 6 servings

    List of Ingredients




    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

    Recipe



    1. Heat oven to 400ºF. 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.
 

 

 

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