1 1/2 to 2 lb. ground chuck (remove grease after browning)
1 small onion, cut up
1 (10 oz.) can vegetable beef soup
1 (10 oz.) can cream of mushroom soup
1 small bag frozen mixed vegetables
4 cups instant potatoes, prepared to pkg. directions
finely shredded sharp cheddar cheese, for top

Brown meat and onion in oil or butter until just brown. Prepare casserole dish with non-stick cooking spray (Pam). Add the meat, onion and mixed vegetables to dish.

Mix in one can cream of mushroom soup and one can vegetable beef soup through the meat, onion and mixed vegetables.

Make instant potatoes to add to the top. Follow directions on package for amount. Enough to cover the top of mixture. Approximately 4 cups depending on size of casserole dish.

Bake at 350°F for 35 to 40 minutes. Remove from oven and add finely shredded sharp cheddar cheese on top. Continue baking until cheese is melted to a light golden brown (about 10 to 15 minutes more).

This is great the next day also.

Submitted by: Linda H.