Friday, November 4, 2011

Beef and Potato Casserole


1 pound ground beef
1 large onion, chopped
1 8 oz package fresh mushrooms
1 teaspoon salt
3/4 cup water
2 tablespoons butter or margarine
1 cup instant potatoes ( dry)
3/4 cup sour cream
2/3 cup biscuit mix
2 teaspoons chopped fresh chives
1 egg
3 tablespoons biscuit mix
1 18 oz can mushroom soup
1 1 pound bag frozen broccoli cuts, thawed and drained
1/4 cup ketchup


Heat oven to 400 degrees F.  Cook beef, onion, mushrooms and salt in 12 inch skillet over medium heat, stirring occasionally, until ground beef is brown.

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.  Stir vigorously until smooth.  Stir in 2/3 cup biscuit mix, the chives and egg.

Drain beef mixture.  Stir 3 tablespoons biscuit 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.  Bake uncovered 25 to 30 minutes or until dumplings are light golden brown. 6 servings.

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