what you neeeeeeeeeeeeeeeeeed:
1 pound ground beef
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worcestershire sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots), thawed
2 cups water
3 tablespoons butter
3/4 cup milk
2 cups instant mashed potato flakes
how to make iiiiiiiiiiiiiiit:
Heat the oven to 400°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2 Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
3 Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
4 Bake for 20 minutes or until the potato mixture is lightly browned.
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