1 lb. ground beef
1/2 tsp. garlic salt
1 pkg. Betty Crocker Julienne Potatoes
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. dairy sour cream

Brown meat with garlic salt in large skillet; drain. Add potato strips and sprinkle with packet of cheese sauce mix. Stir in amounts of water and milk called for on package. Heat to boiling; cover and simmer over low heat 15 to 20 minutes or until potatoes are tender, stirring occasionally. Stir in mushrooms and sour cream; heat through. 4 servings.

Microwave method: Crumble beef into 2 quart round microwavable casserole; add garlic salt. Cover and microwave on high (100%) until done, 4-5 minutes. Break up beef and stir; drain. Stir in potatoes and 2 1/4 cups boiling water. Cover with waxed paper and microwave 10 minutes. Stir in sauce mix and milk, cover and microwave until potatoes are tender, 4-6 minutes. Stir in mushrooms and sour cream. Microwave until hot, 1-2 minutes longer.