Ingredients
1 pound ground beef2 cups sliced fresh mushrooms1 small onion, chopped1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper1 can (14-1/2 ounces) petite diced tomatoes, drained1 package (10 ounces) frozen corn2 cups frozen cut green beans1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup water1 pound Yukon Gold potatoes, thinly sliced (about 3 cups)1 cup shredded cheddar cheeseOptional: french-fried onions and 1/2 cup bacon bits.
Preparation
Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, crumble beef; drain.
Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water.
In a greased 13x9-in. baking dish, layer half each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, french-fried onions and bacon bits.
Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving.
