1 lb. ground beef
1/2 c. chopped onion
2 med. potatoes, peeled and cubed (2 c.)
1 (10 oz.) pkg. frozen peas and carrots or 1 (16 oz.) can peas and carrots, drained
2 tsp. instant beef bouillon granules
2 1/2 c. reconstituted nonfat dry milk or milk
3 tbsp. all-purpose flour
1 1/2 c. shredded American or Swiss cheese or process cheese spread (6 oz.)
Buttered French bread slices (optional)

In 3-quart saucepan brown beef and onion. Drain off fat. Add potatoes, peas and carrots, bouillon granules, 1 1/2 cups water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to meat mixture. Cover and simmer for 10-15 minutes or until vegetables are tender.

Blend 1/2 cup of the milk with the flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese; heat and stir just until cheese melts. Serve with slices of buttered French bread, if desired. Makes 6-8 servings.