The best way to feed my family veggies: Hide them between creamy, buttery mashed potatoes and savory, juicy ground beef.
- 5 lbs. potatoes (red or russet)
- 2 tsp. Better Than Bullion paste
- 8 oz. chive and onion cream cheese
- 1/2 c. light sour cream
- 4 Tbsp. butter, diced
- 2 tsp. garlic salt
- 1/4 c. milk
- 2 lbs. ground beef
- 1 can (10.5 oz.) french onion soup
- 1/4 tsp. black pepper
- 1 can (10.5 oz.) cream of mushroom with roasted garlic condensed soup
- 1 packet dry onion soup mix
- 2 Tbsp. flour
- 2 Tbsp. Worcestershire sauce
- 1 tsp. mustard powder
- 8 oz. sliced mushrooms
- 2 cans (10.5 oz.) french cut green beans
- Dice raw potatoes into small bite size pieces and add to a large stock pot.**Optional: You can peel the potatoes, but I find this too time consuming** Fill pot with water until the potatoes are covered. Stir in the Better Than Bullion Paste and turn heat to medium-high heat with a lid. Boil until potatoes are fork tender (approximately 20 minutes).
- Drain water off of potatoes and add in butter, cream cheese, sour cream, garlic salt, and milk (only if needed). Use a hand mixer to blend until smooth. Set to the side.
- In a large high sided skillet brown the two pounds of ground beef. Drain the excess grease and add in 1/3 of french onion soup and pepper.
- In a large bowl whisk the remaining french onion soup, cream of mushroom soup, dry onion soup mix and flour together until creamy and not lumpy. Add in ketchup, mustard powder, Worcestershire sauce, and mushrooms. Mix well and then add to beef.
- Spray a 9×13″ glass baking pan with nonstick cooking spray. Layer the meat mixture on the bottom of the casserole dish, with green beans on top, and spread mashed potatoes on the very top.
- Bake for approximately 20 minutes and then broil briefly to brown the mashed potatoes.
Yields approximately 8 servings.
Eat, Bork, and Be Merry!