- 1 Pound ground beef
- 1 clove garlic, minced
- 1 can (10 1/2 ounces) Campbell’s® Condensed Vegetable Soup
- 1 can Campbell’s® Condensed Golden Mushroom Soup
- 1 Tablespoon Worcestershire sauce
- 2 Cups water
- 3 Tablespoons butter
- 3/4 Cups milk
- 2 Cups instant mashed potato flakes or buds
Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in a 3-quart shallow baking dish.
Heat the remaining soup, water and butter in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the milk. Slowly stir in the potatoes. Spoon the potatoes over the beef mixture.
Bake at 400°F. for 20 minutes or until the potatoes are lightly browned.