Potato-Topped Sloppy Joe Casserole - P

• 1 lb lean ground beef
• 12 cup chopped onion
• 12 cup chopped green bell pepper (optional)
• 1 (15 1/2 ounce) can sloppy joe sandwich sauce
• 1 12 cups green giant niblets frozen corn
• 2 cups water
• 14 teaspoon garlic powder or 12 teaspoon pre minced garlic
• 2 cups instant mashed potatoes (see note in prep area)
• 14 cup sour cream
• 1 egg, beaten
• 2 ounces shredded cheddar cheese

1. Heat oven to 325F
2. In large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring frequently.
3. Drain.
4. Add sandwich sauce and corn; mix well.
5. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
6. Meanwhile***, in medium saucepan, bring water and garlic salt to a boil.
7. Remove saucepan from heat; stir in potato flakes until well blended.
8. ***NOTE:.
9. You could use leftover mashed potatoes here.
10. Add sour cream and egg; mix well.
11. Spoon beef mixture into ungreased shallow 2-quart casserole.
12. Spoon potato mixture in circle around edges of casserole.
13. Sprinkle potatoes with cheese.
14. Bake for 25 to 30 minutes or until potatoes are set.
15. If desired, sprinkle potatoes with chopped fresh parsley.

lean ground beef, onion, green bell pepper, sandwich sauce, corn, water, garlic, instant mashed potatoes, sour cream, egg, cheddar cheese

Taken from www.food.com/recipe/potato-topped-sloppy-joe-casserole-p-203647 (may not work)