To take this a step further, I decided why not add my vegetable into the dish too, save on another pan. I usually make green beans because that’s about the only veggie that my whole family can agree to eat, so that was the first one I tried. It was actually really good. It gave a bit of a flavor of green bean casserole, but mixed in with the potatoes and meatloaf. I have also tried this with corn and even diced tomatoes. They are all good! Check out what they are saying about this recipe over at Recipe Lion:
“Meat Loaf Casserole is everything you love about a meat loaf dinner, but made all in one dish.”
Whenever cleanup is only one dish, I feel like I have won the lottery! It’s a big mom victory that’s for sure.
Ingredients
1 pound ground beef
1 clove of garlic, minced
1 can (10.75-ounces) Campbell’s Condensed Vegetable Soup
1 can (10.75-ounces) Campbell’s Condensed Golden Mushroom Soup
1 tablespoon Worcestershire sauce
2 cups water
3 tablespoons Land O’ Lakes butter
3/4 cup milk
2 cups Hungry Man instant mashed potato flakes or buds
Instructions
Preheat oven to 400 degrees F.
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in a 3-quart shallow baking dish.
Heat the remaining soup, water and butter in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the milk. Slowly stir in the potatoes. Spoon the potatoes over the beef mixture.
Bake for 20 minutes or until the potatoes are lightly browned.
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Quick Tip: Make with your own homemade mashed potatoes.
Thanks again to Recipe Lion for this new spin on a classic dish.