1/2 lb Extra-Lean Ground Beef
1 large Onion, Chopped (About 1 C)
1 Clove Garlic, Finely Chopped
1 medium Eggplant (About 12 Oz.), Cut Into 1/2" Cubes
1 package Frozen Broccoli, Cauliflower & Carrots, (16 Oz.)
1 can Great Northern Beans (15-16 Oz.), Rinsed And Drained
1 can No-Salt-Added Whole Tomatoes (14 1/2 Oz.), Undrained
2 tsp Italian Seasoning
1/2 tsp Salt
1/4 tsp Pepper
2 tbsp Water
2 tbsp All-Purpose Flour
4 cup Mashed Potatoes
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Heat oven to 350 degrees. Spray rectangular baking dish, 13x9x2 inches, with nonstick cooking spray. Cook ground beef, onion, and garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in remaining ingredients except water, flour, and potatoes, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Shake water and flour in tightly covered container; stir into beef mixture. Spoon beef mixture into baking dish. Spoon potatoes evenly over beef mixture; spread to edges of dish. Bake uncovered about 30 minutes or until heated through. Let stand 5 minutes before serving.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 191
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998
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