(Makes 2 casseroles of 4 servings each)
2 pound ground beef (I used ground turkey)
2, 10 1/2 oz. cans beef gravy (I used mushroom)
2 c. frozen corn
2 c. peas and carrots (didn't have this, used French cut green beans instead)
2 t. dried minced onion (didn't have this either, substituted sauteed onions)
2-3 cups mashed potatoes
2 T butter, melted
In Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2 quart baking dish. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika.
Bake, uncovered at 350 degrees 30-35 minutes. Place remaining beef mixture in a freezer container and freeze up to 3 months.
To prepare frozen casserole: Thaw in refrigerator; transfer to a greased 2 quart baking dish and top with potatoes, butter and paprika. Bake as directed.