from a taste of home

  • 2-1/2 pounds potatoes, peeled and cooked
  • 1 to 1-1/2 cups (8 to 12 ounces) Daisy Brand Sour Cream
  • Salt and pepper to taste
  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, chopped
  • 1 teaspoon garlic salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (16 ounces) whole kernel corn, drained
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Chopped fresh parsley, optional

Directions

  • In a large bowl, mash potatoes with sour cream. Add salt and pepper;
  • set aside. In a large skillet, cook beef with onion and red pepper
  • until meat is no longer pink and vegetables are tender; drain. Stir
  • garlic salt into meat mixture. Stir in the soup, corn and milk.
  • Spread meat mixture into a 13-in. x 9-in. baking dish. Top with
  • mashed potatoes; drizzle with butter.
  • Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through. For additional browning, place under broiler for a few

 

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