Salisbury Steak Casserole
Steamed Peas with Dill
Ingredients
- 1½ lb ground beef
- 1 onion, chopped
- 1 (8-oz) pkg whole mushrooms, sliced
- 2 Tbsp all-purpose flour
- 1 (15-oz) can beef broth
- 2 Tbsp Worcestershire sauce
- 2 (24-oz) pkg refrigerated garlic mashed potatoes
Instructions
- Preheat oven to 400°F. Cook beef, onion, and mushrooms in a large ovenproof skillet until beef is browned and crumbly; drain and return to skillet.
- Stir in flour; cook, stirring constantly, 2 minutes. Add broth and Worcestershire. Bring to a boil, and cook, stirring often, until thickened; season with salt and pepper to taste.
- Meanwhile, heat potatoes according to package directions. Dollop potatoes over beef mixture. Bake 20 minutes or until potatoes are lightly browned.
Side Dish Ingredients
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter, softened
- ½ tsp dried dill
Side Dish Instructions
- Steam peas according to package directions; toss with butter and dill. Season with salt and pepper to taste.
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