1 can (10 oz) Condensed Cheddar Cheese Soup
3 cups hot mashed potatoes
1 lb ground beef
1 green bell pepper, chopped
1 small or medium onion, chopped
2 cups frozen green peas
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp dried oregano leaves
1/2 cup Cheddar cheese, shredded
3 cups hot mashed potatoes
1 lb ground beef
1 green bell pepper, chopped
1 small or medium onion, chopped
2 cups frozen green peas
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp dried oregano leaves
1/2 cup Cheddar cheese, shredded
method
1. Make topping by combining half the soup with hot mashed potatoes; set aside.
2. In large non-stick frypan, brown ground beef, bell pepper, and onion at medium-high heat until cooked through. Drain excess fat.
3. Meanwhile, cook peas according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce, pepper and oregano.
4. Spoon meat mixture into 8" x 8" x 2" square baking pan. Spread reserved potato mixture evenly over surface. Bake at 400 F for 15 minutes. Remove pie from oven and top with shredded Cheddar cheese. Bake for 5 minutes more.
2. In large non-stick frypan, brown ground beef, bell pepper, and onion at medium-high heat until cooked through. Drain excess fat.
3. Meanwhile, cook peas according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce, pepper and oregano.
4. Spoon meat mixture into 8" x 8" x 2" square baking pan. Spread reserved potato mixture evenly over surface. Bake at 400 F for 15 minutes. Remove pie from oven and top with shredded Cheddar cheese. Bake for 5 minutes more.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
