1package of ground beefwe use a 1 pound package of Organic Grass Fed Beef
1large yellow onionchopped
2cupsfrozen veggiescooked & drained (we usually use peas & carrots - but you can use a mixed veggie too)
1 ½cupscolby monterey jack cheeseshredded
salt & pepper to taste
2packages of instant potatoesbutter flavored + butter, milk & water needed to prepare these
1can cream of mushroom soup + ½ can of milk
Prepare your instant potatoes per package mix directions.
Mix the cream of mushroom soup + ½ can of milk and whisk together and heat over medium low heat.
In a large skillet cook your ground hamburger. Drain grease. Add your chopped onions and cook both together until hamburger is browned and onions are translucent and soft. Add your minced garlic & worcestershire sauce and stir together. Add your beef broth and cook until moisture has been absorbed. Add your cooked & drained veggies to the meat mixture and stir together.
Pre-heat your oven to 400°. Pour your meat & veggie mixture into a 9x13 casserole dish. Pour your cream of mushroom soup mixture over the top of the meat mixture and spread out evenly. Sprinkle about ½ cup of shredded cheese over the top of the soup mixture.
Spoon your potatoes over the top and spread out evenly. Salt & Pepper to taste. Sprinkle the remaining cheese on the top of your potatoes.
Cook in the oven for about 20 minutes, or until the cheese is lightly browned & the casserole dish is bubbling around the edges and in the middle.