Heat oven to 350 degrees F. In a large skillet, cook ground beef and onion until beef is thoroughly cooked; stirring frequently. Drain. Stir in 1/2 teaspoon of the salt, pepper, corn and soup. Spoon into ungreased 1 1/2 quart casserole.
In medium saucepan, bring water, butter and remaining 1/4 teaspoon of salt to a rolling boil. Remove from heat. Stir in milk and potato flakes with fork and mix until potatoes are of desired consistency. Stir in the egg until well blended.
Spoon potatoes in mounds over beef mixture. Sprinkle the cheese over all. Bake at 350 degrees for 25-30 minutes or until thoroughly heated.
TIPS: Frozen (thawed), or canned green beans can be added to the beef mixture with the soup. Use about 1 1/2 cup of vegetables.
I prefer Mexicorn over regular corn and SHARP cheddar cheese. I also use Campbell's Healthy Request Tomato Soup to cut the sodium content. Bacon bits may be added to the casserole during the last few minutes of cooking, if desired.
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 627 (68%)|
|Amt Per Serving||% DV|
|Total Fat 69.6g||93 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 253.7mg||78 %|
|Sodium 358.9mg||12 %|
|Potassium 1056.2mg||28 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 24.1g|
|Protein 45.2g||65 %|
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Calories per serving: 916
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