Cheeseburger Vegetable Casserole
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded sharp american cheese||6 Ounce (1 1/2 Cups)|
|Worcestershire sauce||1 Teaspoon|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Instant mashed potatoes||6 1⁄2 Ounce (1 Package Enough For 4 Servings)|
In a large bowl crumble the ground beef.
Add the chopped onion.
Micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
In a 4-cup glass measure micro-melt the butter about 45 seconds.
Stir in the flour, salt, and pepper.
Gradually stir in the milk.
Micro-cook, uncovered, 1 minute; stir.
Micro-cook till thickened and bubbly, about 3 minutes more, stirring every 30 seconds.
Stir in 7 cup of the cheese and the Worcestershire sauce.
Add to meat mixturer Break up frozen vegetables.
Stir vegetables and pimiento into meat mixture.
Turn mixture into an 8 x 8 x 2-inch baking dish.
Micro-cook, covered, 10 minutes, turning after 5 minutes.
Prepare the packaged instant mashed potatoes according to package directions except decrease water by 1/4 cup.
Spoon the prepared potatoes around edge of casserole.
Sprinkle remaining shredded American cheese over potatoes.
Micro-cook, uncovered, till cheese is melted, about 1 minute.