Total Time
55mins
Prep 20 mins
Cook 35 mins

Count on getting compliments from your family for this one!

Ingredients Nutrition

Directions

  1. Mix potatoes and egg, set aside.
  2. On med heat, saute beef and onions.
  3. Drain.
  4. Add remaining ingredients, mix well.
  5. Bring to a boil, cook for 2 minutes.
  6. Pour into ungreased 2 qt casserole dish.
  7. Drop potatoes by 1/2 cupfuls onto casserole.
  8. Bake, uncovered, at 350* for 35 minutes, or until bubbly and potatoes are light brown.

Reviews

(2)
Most Helpful

This was a very good one dish meal. Easy preparation, mildly seasoned. I did substitute Betty Crocker Butter and Herb instant potatoes for the mashed potatoes and egg to save time boiling potatoes. Served with fresh corn on the cob, it made a satisfying lunch for us. Thank-you!

Kate57 August 24, 2007

I liked this, but wonder if there is liquid missing in the recipe? The bouillon crystals and the flour seem to indicate a need to thicken the mixture. But it was thick without these things. I used them anyway. <br/>My variation: I stirred in the flour after cooking beef and onions to keep it from clumping in the liquid of the tomatoes. I used a tsp of Italian spice in lieu of the marjoram and added a cup of water and the mixture thickened nicely. I skipped the egg in the potatoes and added a bit of cheese on top. All in all a nice way to use a pound of ground beef. Thanks for sharing!

Laura | BakingOutsidetheBox May 20, 2014

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