Preheat oven to 375 degrees In large pot, stir instant potatoes into boiling water. Add butter, sour cream, salt and pepper, set aside. In a large skillet, cook beef and onion until meat is brown. Drain. Stir in vegetables and 1/4 cup water. Cook, covered, until tender. Stir in cheddar cheese soup, Worcestershire sauce, thyme and pepper to taste. Pour mixture into 1 1/2 quart casserole. Drop instant potato mixture in mounds on casserole. Sprinkle with paprika. Bake uncovered until hot. Approximately 20 minutes. Per serving (excluding unknown items): 1789 Calories; 156g Fat (79% calories from fat); 80g Protein; 13g Carbohydrate; 468mg Cholesterol; 539 mg Sodium By Patty
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|Serving Size: 1 Serving (1720g)|
|Recipe Makes: 1|
|Calories from Fat: 2541 (72%)|
|Amt Per Serving||% DV|
|Total Fat 282.3g||376 %|
|Saturated Fat 119.7g||599 %|
|Monounsaturated Fat 92.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 827.5mg||255 %|
|Sodium 3268.9mg||113 %|
|Potassium 3481.1mg||92 %|
|Total Carbohydrate 75g||22 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 59.7g|
|Protein 168.4g||241 %|
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Calories per serving: 3522
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