Recipes:
**Savory Beef Casserole**
**INGREDIENTS**
1 pound ground beef
1 cup chopped onion
1 (14.5-ounce) can
chopped tomatoes
1 (10-ounce) package
frozen corn
3 potatoes, peeled,
chopped
2 cups sliced
mushrooms
1¼ cups chopped
carrots
1 cup chopped celery
1 (10-ounce) can
tomato soup
1 cup water
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic
powder
1 refrigerated pie
pastry
**SERVES 6**
**Make Ahead**
You can prepare the meat
and vegetables through
step 2 up to 8 hours
ahead. Refrigerate until
ready to bake.
**VARIATION**
For a Texan flair,
add 3 tablespoons
chopped green
chiles to the beef
mixture in step 2.
**1** Preheat oven to 375°F.
Cook beef and onion in
a large deep skillet over
medium heat until beef is
browned and crumbly,
about 10 minutes; drain.
**2** Add undrained
tomatoes, corn,
potatoes, mushrooms,
carrots and celery to
skillet. Stir in tomato
soup, water, salt, pepper
and garlic powder; cover.
**3** Cook mixture, stirring
occasionally, until
tender, about 20 minutes.
Spoon into a large baking
pan. Roll pastry into a
rectangle on a lightly
floured surface; cut into
1-inch wide strips.
**4** Arrange pastry strips
in a lattice pattern
over beef mixture. Bake
casserole until pastry is
browned and filling is
bubbly, about 20 minutes.
Make It Quicker
• If your casserole
bubbles over during
baking, immediately
pour salt on the spill.
After the oven is
turned off and cools,
you can wipe up the
spill in a jiffy.
