1 lb. ground beef
1/2 tsp. garlic salt
1 (4.75 oz.) pkg. julienne potato mix
2 1/4 c. water
2/3 c. milk
4 oz. mushroom stems and pieces, drained

Crumble ground beef into 3-quart casserole; add garlic salt. Cover and microwave on high until done (4-5 minutes). Stir and drain. Stir in potatoes, sauce mix and 2 1/4 cups boiling water. Cover with wax paper.

Microwave on HIGH for 10 minutes. Stir in milk. Cover and microwave until potatoes are tender (4-6 minutes). Stir in mushrooms and sour cream. Microwave 1-2 minutes or until hot.