Cheddar mashed potatoes give this ground beef and vegetable casserole cheeseburger-like flavor.
Mash with a potato masher or beat with an electric mixer on low speed.
Gradually add sour cream, milk and salt, mashing or beating to make potato mixture light and fluffy.
Stir in 1/2 cup of the cheese.
Drain off any fat.
Stir in tomato paste, water, corn, pickles, mustard, and oregano.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes to blend flavors.
Stir in remaining 1/2 cup cheese.
Spoon beef mixture into a 2 1/2-quart baking dish.
Spoon mashed potatoes in mounds over beef mixture.
Sprinkle with additional cheese.
Bake about 20 minutes or until heated through and cheese melts.
Top with green onions and/or bacon, if desired.
2,000 calories a day is used for general nutrition advice.
