“This is a quick week-night supper that makes enough for leftovers! I had a handful of several fresh veggies that I needed to use so I put them in and it turned out wonderful, but you can substitute if these don't suit your family.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400-degrees.
  2. In a large skillet brown the ground beef with the celery, onions & peppers.
  3. Drain and add mushrooms, zucchini, 2 TBSP parsley and cook over medium heat a few minutes while adding the Wochestershire Sauce, garlic, basil, thyme, majoram, soup & milk.
  4. Stir together well and spoon into a 9 x 13 baking dish that has been sprayed with non-stick coating. Spread out evenly, top with frozen corn, cheddar cheese and then spread mashed potatoes over the top and sprinkle on the remaining parsley.
  5. Bake for 35-minutes. Remove from oven and let stand 5-minutes before serving.
  6. Refrigerate leftovers.

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