Prepare time: 5 minutes, cooking time: about 18 minutes. Serves 4. 1 tbsp. butter 1 c. thinly sliced carrots 1/2 c. chopped onion 1 (10 3/4 oz.) can condensed beefy mushroom soup 3 c. hot mashed potatoes 1/4 c. shredded Cheddar cheese Chopped fresh parsley

Crumble beef into 2 quart microwave-safe casserole. Cover. Microwave on high 5 minutes or until beef is no longer pink. Stir once during cooking to break up the meat. Drain, transfer beef to bowl.

In same casserole, combine butter, carrots and onion. Cover. Microwave on high 5 minutes or until vegetables are tender-crisp. Stir once during cooking. Stir in soup and reserved beef.

Cover and microwave on high 5 minutes or until bubbling, stirring once during cooking. Using a pastry bag, pipe potatoes around edge of casserole (or spoon). Sprinkle with cheese. Microwave, uncovered, on high 3 minutes or until cheese is melted. Garnish with chopped fresh parsley, if desired.