INGREDIENTS

• 2 cups Hungry Jack® Mashed Potato Flakes
• 1 pound lean ground beef
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon all purpose flour
• 1 can (15.5 oz.) Sloppy Joe sandwich sauce
• 1-1/2 cups frozen corn, thawed and drained
• 2 cups water
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1/4 cup sour cream
• 1 egg
• 1/2 cup shredded Cheddar cheese

INSTRUCTIONS

1. Heat oven to 325°F. In large skillet, cook ground beef, onion and pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in flour. Add sandwich sauce and corn. Mix well. Reduce heat. Simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
2. Bring water to a boil in medium saucepan. Remove saucepan from heat. Stir in potato flakes until well blended. Add garlic salt, pepper, sour cream and egg. Mix well.
3. Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese.
4. Bake 25 to 30 minutes or until potatoes are set. Sprinkle potatoes with chopped fresh parsley, if desired. Let stand 5 minutes before serving to thicken sauce.

Garnish/Optional

• Chopped parsley