Servings: 4

1 pound ground beef 1 pound ground beef
1 medium onion, chopped (about 1/2 cup) 1 medium onion, chopped (about ½ cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 tablespoon ketchup 1 tablespoon ketchup
1 package (about 10 ounces) frozen peas and carrots or your favorite frozen vegetable combination (about 1 1/2 cups) 1 package (about 10 ounces) frozen peas and carrots or your favorite frozen vegetable combination (about 1 ½ cups)
2 cups prepared instant mashed potatoes 2 cups prepared instant mashed potatoes

Heat the oven to 400°F.  While the oven is heating, season the beef.  Cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, ketchup and peas and carrots in the skillet.  Spoon the mashed potatoes over the beef mixture.
Bake for 15 minutes or until the potatoes are lightly browned.

Easy Substitution Tip: You can substitute store-bought refrigerated prepared mashed potatoes or homemade mashed potatoes for the instant, if you like.  Easy Substitution Tip: You can substitute store-bought refrigerated prepared mashed potatoes or homemade mashed potatoes for the instant, if you like.
Recipe Note: For more browned potatoes, broil after baking.  Recipe Note: For more browned potatoes, broil after baking.