Tracee

2 1/2 lbs potatoes, peeled
8-12 ounces sour cream
salt & pepper
2 lbs ground beef
1 medium sweet red pepper, chopped
1/2 cup chopped onions
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic salt
2 tablespoons butter, melted
minced fresh parsley (optional)
8-10 servings
1. Put the potatoes in a large pot, cover with water, and cook over medium-high heat until soft.
2. While potatoes are cooking; in a skillet, cook beef, red pepper, and onion until meat is browned and vegetables are tender; drain.
3. Add corn, soup, milk, and garlic salt.
4. Mix well.
5. Once the potatoes are soft, drain and mash with sour cream.
6. Add salt and pepper.
7. Spread meat mixture into a baking dish.
8. Top with mashed potatoes.
9. Drizzle with butter.
10. Bake, uncovered, at 350 degrees for 30 minutes.
11. For additional browning, place under broiler for a couple of minutes.
12. Sprinkle with parsley.

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Trace

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