Ingredients
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1 (10 ounce) can condensed cheddar cheese soup (undiluted and divided)
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3 cups hot russet mashed potatoes
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1 lb lean ground beef
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1 teaspoon dried oregano
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1 small onion, chopped
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1 -2 tablespoon minced fresh garlic (or to taste)
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1 tablespoon Worcestershire sauce
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1 (10 ounce) can mushrooms, drained (use whole or sliced)
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2 cups shredded cheddar cheese (can use more or less)
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1/3 cup parmesan cheese
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2 cups frozen mixed vegetables (your choice of veggies)
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seasoning salt (to taste) or white salt (to taste)
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fresh ground black pepper (to taste)
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1/3 cup shredded cheddar cheese
Instructions
- 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.