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1 lb. ground beef
1 tbsp. instant minced onion
1 (2 oz.) can mushroom stems & pieces, drained
6 slices bacon, crisply cooked & crumbled (16 oz.) can whole tomatoes, drained
1 c. (11 oz.) condensed cheddar cheese soup
4 servings instant mashed potatoes
1 c. shredded cheddar cheese (4 oz.)

Crumble ground beef into 2 quart casserole; add onion and mushrooms. Cover loosely and microwave on high (100%) 3 minutes; break up beef and stir. Cover loosely and microwave until very little pink remains in beef, 3 to 4 minutes longer; drain. Stir in bacon and tomatoes; break up tomatoes. Reserve 1/4 cup of the soup; stir remaining soup into beef mixture. Cover tightly and microwave until hot, 3 to 5 minutes.

Prepare potatoes as directed for 4 servings. Stir in reserved soup. Spoon potatoes around edge of casserole; sprinkle top of casserole with cheese. Cover loosely and microwave until hot and cheese is melted, 3 to 5 minutes.

Makes 4 to 6 servings.

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