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“Havn't tried it yet but sounds and looks so good!!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Combine potatoes and enough water to cover in medium saucepan. Bring to a boil. Boil, uncovered, 20 to 25 minutes or until tender. Drain. Mash potatoes, adding enough chicken broth to make desired consistency. Stir in Parmesan cheese. Set aside.
  2. Meanwhile, cook and stir ground beef and onion in large skillet until beef is no longer pink. Drain. Add Italian seasoning, fennel seeds and ground red pepper; stir to combine. Add squash, tomatoes, corn and tomato paste; mix well. Spoon mixture into 2-quart casserole.
  3. Pipe or spoon potatoes over top of casserole. Bake, uncovered, 20 to 25 minutes or until meat mixture is bubbly. Remove from oven; let stand 10 minutes before serving.

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