Potato Topping

• Cook the potatoes, carrots, and garlic cloves in a big saucepan with enough water to cover, simmering until tender. Drain and add to a large mixing bowl. Season with salt and pepper, a few tablespoon of butter, and about 1/8 cup of milk. The potatoes should be a thicker consistency than if you were eating them as is. Mash to potatoes until the potatoes are smooth, lumps of carrots are ok. Taste and season again if needed.

Beef Mixture

• While the potatoes are cooking brown the ground meat in a large skillet. Drain fat. Remove from pan and set aside. In enough oil to cover the bottom of the skillet saute onion and celery until tender. Add two tablespoons butter, flour, and mustard, stir for a minute. Slowly add in stock and stir or whisk until smooth. Add ground beef and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 3-4 minutes. Taste and season further if needed.

Vegetable Filling

• Steam the peas and corn, if you are using a pea, corn, carrot, and bean frozen mix, no worries, use those.

Assemble

• Preheat your oven to 400 degrees. In a deep-sided 8×8 in light greased with butter casserole pan, spread the meat mixture evenly across the bottom, the sprinkle the pea and corn mixture over top. Dollop the potatoes over top of the vegetables and spread out, roughing up the top with fork. Bake for 30-35 minutes until golden brown on top and bubbly. Put a baking sheet on the rack underneath to catch any drips. Let rest 5 minutes before serving. A salad on the side would be a perfect meal.

• Heat your oven to 190 C.
• Cook and drain pasta as directed on package. In 12-inch skillet, cook sausage over medium high heat, stirring occasionally, until no longer pink; drain. Add soup (if making the soup from the shortcut on the site, use 2 1/3 cups of soup), pepper, and cooked pasta, stir well.
• In a bowl mix the Ricotta (or Cottage cheese), Parmesan cheese, and egg.
• Pour the pasta mixture into a 9x13 glass baking dish (or a 7x11 dish if you have that), spoon the cheese mixture over the top, sprinkle the Mozzarella cheese over the top, cover with foil and bake 25-30 minutes, remove foil for the last 10 minutes to brown the cheese. Sprinkle with basil and serve.

• Preheat your oven to 160 C.
• Add the cubed beef to a 13×9 baking dish.
• Combine the cream of mushroom soup, onion soup mix, brown gravy mix and water in a bowl. Add the mushrooms and stir to combine. Pour over the beef and stir to mix thoroughly.
• Cover with foil and bake for three hours. Uncover and serve on top of egg noodles, fettuccine noodles, or even mashed potatoes.

• Preheat your oven to 160 C. Get out a 9x13 baking dish.
• Pour the dry rice into the dish and spread around to even cover the bottom of the dish. Add the chicken on top of the rice.
• Pour the condensed soup into a large bowl or pot, add the onion soup mix then add two soup cans of water or 2 1/2 cups of water if you made the soup from the shortcut. Stir this to mix, add salt and pepper to taste to the mixture.
• Pour the soup mixture over the rice. Sprinkle the chopped onion on the top.
• Bake in the oven for 2 hours. Serve with a green vegetable for a complete meal.