one 16 ounce package frozen peas and carrots, thawed
1 teaspoon minced garlic
1/4 C. dried chopped parsley
1/2 teaspoon ground black pepper
one 10-3/4 ounce can cream of mushroom soup
Mashed potatoes for topping (see note)
How to make it
Heat oven to 350 degrees.
In a large skillet, brown ground beef and onion together. Drain any grease well. Add peas and carrots, garlic, parsley, and pepper. Stir in soup and bring mixture to a boil. Reduce heat and simmer, uncovered, about 5-10 minutes. Spoon mixture into a greased 2-quart casserole. Spread mashed potatoes over top, sealing to edges. Bake, uncovered, 30 minutes or until lightly browned (put a piece of foil under the casserole to catch any drips).
Note: Three large potatoes mashed with milk and butter make enough topping for my 2-quart square Corning casserole.