Potato Stroganoff Casserole

• 1 1/2 c. water
• 1/2 c. milk
• 1 lb. ground beef
• 5/8 oz. pkg. brown gravy mix
• 2 1/2 oz. jar sliced mushrooms, drained
• paprika
• 2 Tbsp. margarine or butter
• 1 1/2 c. instant potato flakes
• 1/3 c. chopped onion
• 1/2 c. water
• 1 c. sour cream
• 1/4 tsp. dill weed

1. Heat oven to 350u0b0.
2. In medium saucepan, combine 1 1/3 cups water and margarine.
3. Over medium-high heat, bring to a rolling boil; remove from heat.
4. Add milk and potato flakes; stir to desired consistency.
5. Set aside.
6. In large skillet, brown ground beef and onion; drain.
7. Add gravy mix, 1/2 cup water and mushrooms; cook and stir until thickened.
8. Remove from heat; stir in sour cream and dill weed.
9. Spoon into ungreased 1 1/2-quart casserole; top with mashed potatoes.
10. Sprinkle with paprika.
11. Bake at 350u0b0 for 15 to 20 minutes or until thoroughly heated.
12. Makes 4 servings.

water, milk, ground beef, brown gravy mix, mushrooms, paprika, margarine, onion, water, sour cream, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844343 (may not work)