Cooking Directions

• Heat the oven to 400°F.  Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.
• Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
• Bake for 20 minutes or until the potato mixture is lightly browned.

Ingredients

• 1  pound ground beef
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
• 1 tablespoon Worcestershire sauce
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), thawed
• 2 cups water
• 3 tablespoons butter
• 0.75 cup milk
• 2 cups instant mashed potato flakes