One of the reasons I chose this recipe was that my husband absolutely loves garlic. I can feed him anything, as long as there’s garlic in it! This recipe uses a can of Campbell’s Condensed Cream of Mushroom with Roasted Garlic Soup. That might be enough flavor for you guys, but I knew it wouldn’t be enough for him. So I added an extra two garlic cloves just to make sure he’d love the dish. And he did!
Note that this recipe includes instant mashed potato flakes that you combine with the water, butter, soup and milk. This is a great option if you don’t have leftover mashed potatoes and you’d like to make this dish, anyway. However, I strongly recommend you use the “real thing” and hold on to this recipe until you have those leftovers. Or maybe even make some mashed potatoes just for this!
Ingredients
1 pound ground beef or turkey
1 can (10.75 oz.) Campbell’s Condensed Cream of Mushroom with Roasted Garlic Soup
1 Tbsp Worcestershire sauce
1 (16 oz.) bag of frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups water
3 Tbsp Land O Lakes butter
3/4 cup McArthur milk
2 cups instant mashed potato flakes
Instructions:
Preheat oven to 400 degrees F. Spray a 2-quart shallow baking dish with cooking spray.
Cook the beef in a 10-inch skillet until well browned, keep stirring it to separate meat. Pour off any fat (or leave it, if that’s what you prefer).
Stir the beef, 1/2 can soup, Worcestershire and your chosen vegetables in the baking dish.
Heat the water, butter and remaining soup in a saucepan to a boil. Remove the saucepan from the heat. Stir in the milk and potato flakes. Spoon over the beef mixture.
Bake for 20 minutes or until the potato mixture is lightly browned.
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Quick tip: If you don’t like garlic, just use regular cream of mushroom soup.
