Upside-Down Vegetable Beef Cake

• 16 ounces frozen or canned mixed vegetables
• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter or 1/4 cup margarine
• 1 egg, beaten
• 1 cup milk
• Mushroom Sauce
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 (8 ounce) can mushrooms, drained
• 1 tablespoon milk or 1 tablespoon sherry wine
• 1 tablespoon soy sauce
• 1/4 teaspoon crushed oregano

1. If using frozen veggies, cook according to package instructions just until thawed; drain.
2. Meanwhile, crumble ground beef in skillet.
3. Add onion and brown evenly; drain.
4. Stir vegetables into ground beef and season to taste with salt and pepper.
5. Spoon into a 8 to 9 inch square baking dish.
6. Dot with butter; set aside.
7. Combine flour, baking powder and salt.
8. Cut in the 1/4 cup butter until mixture is crumbly.
9. Combine egg and milk; add to dry ingredients and stir until well mixed.
10. Spread on top of beef and vegetable mixture.
11. Bake in a preheated 425 egree oven for 20 to 25 minutes.
12. Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
13. Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
14. Heat through, stirring frequently, but do not boil.

mixed vegetables, ground beef, onion, butter, flour, baking powder, salt, butter, egg, milk, mushroom sauce, cream of mushroom soup, sour cream, mushrooms, milk, soy sauce, oregano

Taken from www.food.com/recipe/upside-down-vegetable-beef-cake-32003 (may not work)