45 minutes to prepare
3 cups mashed potatoes, leftover or store-bought
1 (10.5 oz.) can French onion soup, divided
1 1/2 pounds lean ground beef
1 (10.5 oz.) can cream of mushroom soup
1/2 (1.4 oz.) packet dry onion soup mix
1/4 cup all-purpose flour
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 (14.5 oz.) can french cut green beans, rinsed and drained
Kosher salt and freshly ground pepper, to taste
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
In a medium bowl, whisk together 2/3 can French onion soup, mushroom soup, dry onion soup mix and flour, stirring until mixture is smooth.
Season with mustard powder, onion powder and garlic powder, then mix in ketchup, water and Worcestershire sauce.
Season beef and cook in a large pan or skillet over medium-high heat until browned, then stir in 1/3 French onion soup. Drain fat, if necessary.
Transfer beef to prepared 9×13 and spread into an even layer, then spread soup mixture on top.
Gently place green beans on top of soup mixture, then spread mashed potatoes on top.
Place baking dish in oven and bake for 20-22 minutes, or until hot and bubbly.
Remove from oven and serve hot.
Recipe adapted from Num’s The Word
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