This fresh take on classic shepherd's pie tastes just enough like a cheeseburger to get my son Tommy's vote.
8 ounces ground 90% lean turkey or beef 1/2 cup chopped onion 2 cups (one 16-ounce can) cut green beans, rinsed and drained 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 3/4 cup frozen whole kernel corn, thawed, 1/4 teaspoon black pepper 2 cups water 1 1/3 cups (3 ounces) instant potato flakes 1/3 cup Carnation Nonfat Dry Milk Powder 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Add green beans, mushroom soup, corn, and black pepper. Mix well to combine. Pour into prepared baking dish. Bake 20 minutes. Place baking dish on a wire rack while preparing potato mixture. Cook water until boiling. Remove from heat. Stir in potato flakes and dry milk powder. Mix gently until blended. Layer potato mixture on top of meat mixture. Lightly spray potatoes with butter-flavored cooking spray. Sprinkle Cheddar cheese on top. Bake and additional 10 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings.
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