| | Directions | | Preheat oven to 425. In extra-large skillet, cook ground beef over medium heat until brown; drain. Stir in 1/4 cup flour and the dry onion soup mix into meat. Stir in soup, sour cream, 3/4 cup water and ketchup. Cook until heated through, stirring occasionally. Meanwhile, in medium saucepan, combine 1 1/2 cups water, butter and salt. Bring to boil; remove from heat. Add dry potato flakes and milk, stirring until combined. Stir in eggs, 1 cup flour, and the baking powder. Spoon meat mixture into ungreased 3-quart rectangular baking dish; spoon potato mixture in mounds over meat mixture. Bake, uncovered, about 25 minutes or until tops of potato mounds are golden. |
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| Ingredients | | - |  | 2 pounds ground beef |
| - | | 1/4 cup all-purpose flour |
| - | | 1 packet dry onion soup mix |
| - | | 1 can cream of mushroom soup |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 3/4 cup water |
| - | | 1 tablespoon Ketchup |
| - | | 1 1/2 cups water |
| - | | 1/4 cup butter |
| - | | 1/2 teaspoon Salt |
| - | | 2 cups d instant mashed potato flakes |
| - | | 1/2 cup Milk |
| - | | 2 eggs, lightly beaten |
| - | | 1 cup all-purpose flour |
| - | | 2 teaspoons baking powder |
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