Heat oven to to 375 deg F. Spray a 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Set aside 14 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef. Heat to boiling. Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; stir in milk, dry potato mix and cheese. Stir in egg until well blended.
Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 or 7 mounds of potato mixture on top of beef mixture to look like ghosts. Place 2 reserved peas on each mound to look like eyes.
Bake 20 to 25 minutes or until potatoes are set and mixture is hot.
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|Serving Size: 1 Serving (501g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (23%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 95.9mg||29 %|
|Sodium 687.5mg||24 %|
|Potassium 1491.2mg||39 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 79g|
|Protein 30.6g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 611
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