Description
A one pot casserole of meat, mashed potatoes, sweet peppers and corn.
Ingredients
- 2-½ pounds Potatoes, Peeled And Boiled
- 1 cup Sour Cream
- 2 Tablespoons Butter, Melted
- Salt And Pepper, to taste
- 2 pounds Ground Beef
- 1 whole Sweet Red Pepper
- ½ cups Chopped Vidalia Onion
- 1 can (15 Oz. Size) Whole Kernel Corn
- 1 can (10 Oz. Size) Cream Of Mushroom Soup
- ½ cups Whole Milk
- 1 teaspoon Garlic Salt
- 1 Tablespoon Chopped Parsley For Garnish
Preparation
Place potatoes in a large saucepan or pot. Add enough water to cover the tops of the potatoes. Add ½ to 1 teaspoon salt to the water. Turn burner on high and bring water to boil. Reduce heat to medium low or low. Cover pot with a lid. Cook potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes, or 20–25 minutes for quartered potatoes.
Drain potatoes in a colander. Mash potatoes with sour cream. Add butter, salt and pepper, and set aside.
In a skillet on medium heat, cook ground beef, peppers, and onions until meat has browned and vegetables are tender. Add corn, cream of mushroom soup, milk and garlic salt to skillet; mix until well combined.
Add meat mixture to a non-greased 3-quart baking dish (13 x 9 inches). Top with mashed potatoes. Bake uncovered at 350ºF for 30 minutes or until cooked through.
Sprinkle with chopped parsley. Serve hot.
