Water, milk and butter called for on potato mix pouch
2
tablespoons shredded fresh Parmesan cheese
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Steps
1
Heat oven to 375°F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
2
Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
3
Make potatoes as directed on pouch using water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
4
Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.
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Add a dash of color by sprinkling the top of this casserole with about 2 tablespoons of chopped fresh parsley before serving.
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