Ingredients
Method
- Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or deep dish pie pan with PAM; set aside
- In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain fat if needed.
- Stir in mixed vegetables, tomato soup, broth, Worcestershire sauce, dried mined onion, thyme and pepper. Bring to boiling over medium heat, stirring occasionally.
- Transfer mixture to prepared baking dish.
- Place potatoes in a large bowl, stir until nearly smooth. Spoon potatoes into mounds or flat on top of meat mixture.
- Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
- Remove from oven; sprinkle cheese on top. Let stand for 10 minutes before serving.
Notes
Tidbit Tip: Place baking dish on a cookie sheet covered in foil. Will help with clean up if the casserole bubbles over.
To Freeze: Use a freezer, oven proof pan for cooking. Follow above directions but do not add the cheese.
To Serve after being frozen: Place frozen casserole on foil covered cookie sheet. Bake uncovered to 40 to 50 minutes until hot and bubbly. Remove from oven; add the cheese and let stand 10 minutes before serving.
This casserole is even better the next day when the flavors have combined and it firms up.
I hope this will become one of your go to recipes and joy will abound around your table.