Skillet Hamburger Pie
|Ground beef||1 1⁄2 Pound|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cut green beans||15 1⁄2 Ounce|
|Condensed golden mushroom soup||10 3⁄4 Ounce|
|Worcestershire sauce||1 Teaspoon|
|Instant mashed potato buds||2 Cup (32 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Snipped chives/Snipped parsley||1 Tablespoon|
|Shredded american cheese||1⁄3 Cup (5.33 tbs)|
In skillet cook beef, celery, and onion till meat is brown and onion is tender.
Drain off fat.
Stir in drained beans, mushroom soup, Worcestershire sauce, 1/4 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Simmer to blend flavors, about 10 minutes, stirring occasionally.
Meanwhile, whip dry potato buds and 2 cups boiling water; stir in sour cream, snipped chives, and 2 teaspoon salt.
Spoon potatoes in mounds over meat mixture.
Sprinkle with paprika; top with shredded cheese.
Cover and heat till cheese melts.