Hamburger Pot Pie

lb lean (at least 80%) ground beef

1 1/2

teaspoons onion powder

1/2

teaspoon salt

3/4

teaspoon pepper

bag (12 oz) frozen mixed vegetables, thawed, drained

can (10 3/4 oz) condensed tomato soup

cup Original Bisquick™ mix

1/2

cup milk

egg

1/2

cup shredded cheddar cheese (2 ounces)

Heat oven to 375°F. In 12-inch skillet, cook beef, onion powder, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
2

Stir vegetables and soup into beef; heat to boiling. Spoon into ungreased 2-quart casserole.
3

In small bowl, stir Bisquick mix, milk, and egg with wire whisk or fork until blended. Pour over hot beef mixture.
4

Bake uncovered 25 to 30 minutes or until crust is golden brown. Top with cheese. Bake 3 to 5 minutes longer or until cheese is melted.

Comments

SWISS STEAK WITH MUSHROOM GRAVY

Ingredients 1 1/2 pound beef round steak 3/4-inch thick 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil divided 1/2 cup sliced onion 1 cup sliced mushrooms 1 3/4 cup beef broth divided 10 ounce can Golden Mushroom soup Things You'll Need Cast iron skillet Tongs Meat mallet Wooden spoon Instructions Preheat oven to 350 degrees F. Pound meat with a meat mallet on both sides, just enough to tenderize. Mix salt and pepper with the flour. Dredge meat in flour mixture. Heat olive oil in a large oven-safe skillet and brown meat on both sides. Remove meat to a plate and cover to keep warm. Add another tablespoon of olive oil to the skillet and saute onions and mushrooms until tender and lightly browned. Add 1/2 cup of the broth to the pan to deglaze any bits off the bottom. In a separate bowl, whisk together soup and remaining broth. Strain out the mushrooms that come in the soup and discard. Add broth/soup mixture to the skillet and bring to a boil. Add t...

SHEPHERD PIE

Ingredients Meat Filling: 2 tablespoons olive oil 1 cup chopped yellow onion 1 lb. 90% lean ground beef 2 teaspoons dried parsley leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 garlic 2 tablespoons all purpose flour 2 tablespoons tomato paste 1 cup beef broth 1 cup frozen mixed peas & carrots* 1/2 cup frozen corn kernels Potato Topping: 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes 8 tablespoons unsalted butter -1 stick 1/3 cup half & half 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup parmesan cheese Instructions Make the Meat Filling. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions OR onion salt. Cook 5 minutes, stirring occasionally. Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browne...

impossibly easy tater tot casserole

Impossibly Easy Tater Tots™ Cheeseburger Casserole Ingredients 2 lb lean (at least 80%) ground beef 1 1/2 cups chopped onion (1 1/2 medium) 1 1/2 teaspoons salt 1/2 teaspoon pepper 3 cups shredded Cheddar cheese (12 oz) 3/4 cup Original Bisquick™ mix 1 1/2 cups milk 3 eggs, beaten 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes Steps 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown; drain. Stir in salt and pepper. Spread in dish. Sprinkle with 2 cups of the cheese. 2 In medium bowl, stir Bisquick™ mix, milk and eggs with whisk until blended. Pour into baking dish. Arrange frozen potatoes on top of casserole. 3 Bake 40 to 45 minutes or until potatoes are browned. Sprinkle evenly with remaining 1 cup cheese; bake 3 to 5 minutes or until cheese is melted and knife inserted in center comes out clean (165°F in center). ...

MAM'S MEALS

Search This Blog