Mom'S Potato Puff Casserole

• 1 1/2 - 2 lbs lean ground beef
• 1 large onion, chopped
• 1 teaspoon garlic powder
• 1/2 - 1 teaspoon salt
• 1 (16 ounce) package frozen mixed vegetables
• 2 (10 3/4 ounce) cans low-sodium cream of mushroom soup
• 2 1/2 cups instant mashed potatoes (4 cups prepared)
• 1 (16 ounce) carton nonfat cottage cheese
• 1 -2 tablespoon dry dill weed

1. Prepare Hungry Jack mashed potatoes. Substitute cottage cheese for milk.
2. Stir in dill. Care should be taken not to get potatoes pasty.
3. Brown ground beef in a large skillet; drain fat.
4. Add onion five minutes before end of browning.
5. Stir in garlic powder and salt.
6. Add mixed vegetables and 2 cans of soup - DO NOT ADD WATER.
7. Pour hamburger mix into 9x13 pan and spread evenly.
8. Spoon potato mix on top of hamburger mix to make individual clumps for each serving.
9. Bake at 350u0b0 for 45 minutes or until potatoes start to brown.

lean ground beef, onion, garlic, salt, mixed vegetables, cream of mushroom soup, instant mashed potatoes, cheese, dill

Taken from www.food.com/recipe/moms-potato-puff-casserole-203397 (may not work)