1 lb. ground beef
1 (10 oz.) pkg. frozen peas and carrot or cut green beans
1 (10 3/4 oz.) can tomato soup
1/2 tsp. salt
1/8 tsp. pepper
1 c. Cheddar cheese, shredded
1 med. onion
1 tsp. Worcestershire sauce
1/4 tsp. basil
3 c. hot mashed potatoes

Crumble ground beef into 2 quart casserole. Add onion. Microwave at high 4 to 6 minutes, or until meat loses its pink color. Break up meat and drain. Microwave vegetables in package at high 2 to 3 1/2 minutes or until defrosted. Stir tomato soup, Worcestershire sauce, salt, basil, and pepper into ground beef mixture while microwaving vegetables. Spread evenly in casserole. Sprinkle with defrosted vegetables. Spoon mounds of potatoes over vegetables. Microwave 5 to 7 minutes or until casserole seems hot. Top with shredded cheese. Microwave 2 to 3 1/2 minutes or until cheese melts, rotating dish after half the cooking time. Let stand 3 minutes before serving.