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tablespoon vegetable oil
package (8 oz) sliced mushrooms
lb ground beef (at least 80% lean)
tablespoons Gold Medal™ all-purpose flour
teaspoons finely chopped fresh thyme leaves
cup Progresso™ beef flavored broth (from 32-oz carton)
pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, milk and butter called for on potatoes pouch
Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until lightly browned. Transfer to plate.
Add beef to the same skillet; cook over medium-high heat 4 minutes, stirring frequently. Add onions; cook 6 to 8 minutes, stirring occasionally, until beef is browned and onions are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.
Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in sour cream and browned mushrooms; transfer mixture to baking dish.
Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.
- We tested this recipe with white button mushrooms, but if you’re looking for a stronger mushroom flavor, use cremini mushrooms instead.
- A garnish of chopped parsley on top of this baked casserole will make it look extra fancy.
Serving Size: About 1 Cup
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.