SHEPHERD'S CASSEROLE

Sylvia's Baked Shepherd's Casserole

1 lb ground beef, or turkey if you prefer.
1 small onion chopped
2 cups sliced fresh mushrooms
1 can (14 1/2 oz.) petite diced tomatoes, drained
1lb Yukon gold potatoes. Thinly sliced
2 cups frozen green beans
1 pkg (10 oz.) frozen corn
1 can (10 3/4 oz.) condensed cream mushroom soup, undiluted
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
3/4 cup water
1 cup shredded cheese
1/2 cup bacon bits

Preheat oven to 375.
In your large CH Sapphire skillet, cook beef, mushrooms and onions over medium heat for 6-8 minutes or until beef is no longer pink; drain.
Stir in seasoning. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water.

In your CH 9x13 casserole, layer half of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and bacon bits.
Bake uncovered, 1 to 11/4 hours or until casserole is bubbly and the potatoes are tender. Let stand for 10 minutes before serving.

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