1 lb. ground meat (hamburger, chuck or sirloin)
2 tbsp. butter
1 medium onion, sliced
1 small head of cabbage, shredded
1 carrot, peeled and shredded
1 (15 oz.) can green beans, drained (French or cut)
1 (15 oz) can corn (cream style or whole kernel)
1 (10 oz.) can your choice cream soup (celery, mushroom or chicken)
1 (15 oz.) can beef broth (Swanson)
1 tsp. garlic powder (or 2 tsp. minced garlic)
salt and pepper, to taste
3 cups prepared mashed potatoes (following directions on box or homemade)

Preheat oven 375°F.

On the stove-top using a skillet. Add ground beef, garlic, salt and pepper. Cook until browned. Drain off grease. Transfer to casserole dish or bowl.

Place skillet back on stove on medium heat. Add butter, stir until melted (seasoned to taste). Add onions, sautéed until translucent. Add cabbage, as cabbage cooks down keep adding until all of cabbage is in the skillet. Add carrot stirring for 5 minutes.

Empty skillet vegetables on top of hamburger in casserole dish. To dish add drained green beans, corn (if using whole kernel), soup and broth. Stir to combine. Level off mixture. Cover dish with aluminum foil.

Bake at 375°F for 40 minutes. After 40 minutes check for tenderness of cabbage. If not done cook until cabbage is tender. Then remove casserole from oven.

Turn oven up to 450°F. Spoon prepared mashed potatoes on top of filling. Return to oven until potatoes are lightly browned and warmed. Remove from oven and serve.

Submitted by: Brenda Mickle