BAKED SHEPHERD'S CASSEROLE

BAKED SHEPHERD'S CASSEROLE image

Yield 8

Number Of Ingredients 14

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1 pound ground beef
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 package (10 ounces) frozen corn
2 cups frozen cut green beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1 pound Yukon Gold potatoes, thinly sliced (about 3 cups)
1 cup (4 ounces) shredded cheddar cheese
3/4 cup French-fried onions, optional

Steps:

Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water. In a greased 13x9-in. baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, French-fried onions and bacon bits. Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving.