• 2   pounds 
    ground beef
  • 1/4  cup 
    all-purpose flour
  • 1   envelope 
    (1/2 of a 2-ounce package) onion soup mix
  • 1  10 3/4 ounce can 
    condensed cream of mushroom soup
  • 1  8  ounce carton 
    dairy sour cream
  • 3/4  cup 
  • 1   tablespoon 
  • 1 1/2  cups 
  • 1/4  cup 
    butter or margarine
  • 1/2  teaspoon 
  • 2   cups 
    packaged instant mashed potato flakes
  • 1/2  cup 
  • 2   
    eggs, lightly beaten
  • 1   cup 
    all-purpose flour
  • 2   teaspoons 
    baking powder
Preheat oven to 425 degrees F. In an extra-large skillet, cook ground beef over medium heat until brown; drain off fat. Stir the 1/4 cup flour and the dry onion soup mix into meat. Stir in soup, sour cream, the 3/4 cup water, and the ketchup. Cook until heated through, stirring occasionally.
Meanwhile, in a medium saucepan, combine the 1-1/2 cups water, the butter, and salt. Bring to boiling; remove from heat. Add dry potato flakes and milk, stirring until combined. Stir in eggs, the 1 cup flour, and the baking powder.
Spoon meat mixture into an ungreased 3-quart rectangular baking dish; spoon potato mixture in mounds on top of meat mixture.
Bake, uncovered, about 25 minutes or until tops of potatoes are golden. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 558, Fat, total (g) 36, chol. (mg) 831, sat. fat (g) 16, carb. (g) 30, fiber (g) 1, pro. (g) 27, sodium (mg) 831, Percent Daily Values are based on a 2,000 calorie diet
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