- 1 pound ground beef
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
- 1 tablespoon Worcestershire sauce
- 2 cups water
- 3 tablespoons butter
- 3/4 cup 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 mixture, tomatoes, 1/2 can 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. Stir in the potatoes. Spoon the potatoes over the beef mixture.
- Bake at 400 degrees F for 20 minutes or until the potatoes are lightly browned.