I got this recipe from a Betty Crocker check out stand cookbook. As in the past I will note any changes I made to the original recipe in red.
Prep Time: 20 Min. Start to Finish: 50 Min.
- 1 lb beef boneless sirloin, trimmed of fat, cut into 1-inch cubes. DO NOT use stew meat, this does not cook long enough to make the meat tender.
- 1 cup sliced onions (about 1 medium)
- 2 medium carrots, sliced (1 cup)
- 1/2 tsp seasoned salt
- 1/4 tsp pepper
- 1 1/2 cups sliced fresh mushrooms
- 1 jar (14oz) tomato pasta sauce (any variety) (1 1/2 cups)
- 1/2 package (7.2oz size) Betty Crocker roasted garlic mashed potatoes (1 pouch) Phillip doesn't like instant potatoes, so I used a package of Ore-Ida steam in a bag potatoes that I had in the freezer. I think they were a garlic mashed type flavor. It was more than the recipe called for, but I used the whole bag. Followed the directions on the package to make the mashed potatoes and then used them in the recipe as directed.
- 1 cup hot water (this is for the potatoes that I didn't use)
- 2/3 cup milk (for the potatoes I didn't use)
- 2 TBsp butter or margarine (for the potatoes I didn't use)
- 2 TBsp shredded fresh Parmesan cheese
- Heat oven to 375F. Spray 2 quart casserole or 11x7 inch glass baking dish ith cooking spray. Heat 12 inch nonstick skillet over medium-high heat. Add beef, onions, and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently until beef is brown.
- Stir in mushromms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occassionally. Spread in casserole.
- Make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk, and butter. Spoon into 8 mounds around the edge of hot beef mixture. Sprinkle cheese over all. I had more potatoes than needed, so I just layered them in one layer on top of my meat mixture.
- Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown. 4 servings (1 1/2 cups each)