2 lbs. ground beef
2 med. onions, chopped
2 cloves garlic, minced
2 tsp. olive oil
1/2 c. chili sauce
1 tsp. onion powder
2 (10 3/4 oz.) cans vegetable-beef soup, undiluted
1/4 c. plus 2 tbsp. all-purpose flour
2 (10 oz.) pkgs. frozen English peas, thawed
1 c. shredded cheddar cheese
4 lg. potatoes, cooked and mashed
2 tbsp. milk
2 eggs, slightly beaten
2 tsp. dried parsley flakes
1/4 tsp. paprika

Crumble ground beef into a 2 1/2 quart casserole; stir in onion, garlic, and oil. Cover and microwave at high for 10 to 12 minutes or until meat is done, stirring twice. Drain well. Stir in chili sauce and onion powder. Microwave at high for 45 seconds, or until thoroughly heated.

Combine soup and flour, stirring well. Blend into meat mixture. Microwave on high for 3 to 4 minutes.

Spoon half of mixture into a 2 quart casserole; spread 1 package of peas evenly over top. Combine cheese, potatoes, milk, eggs, parsley, and paprika; stir well. Spread half of potato mixture over peas. Cover casserole with foil and freeze.

Spoon remaining meat mixture into another 2 quart casserole; top with remaining peas and potato mixture. Microwave 50% power for 10 to 12 minutes or until well heated, rotating dish after half of the time.

To serve frozen casserole, remove foil -- cover and microwave on 30% power for 32 to 45 minutes, rotating dish after half the time. Then microwave at high for 5 minutes. Reduce power and microwave for 10 to 12 minutes, rotating dish after half the time. Yields: two 2 quart casseroles.