- 1 pound ground beef
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1/2 cup chopped green pepper
- 1 (5.5 ounce) package au gratin instant potato mix
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1 teaspoon Worcestershire sauce
- 1 3/4 cups water
- 2/3 cup milk
- In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.