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¼ c. finely chopped onion
dash of thyme leaves, crushed
2 T. butter
1 can golden mushroom soup
¼ c. water
1 ½ c. cubed, cooked beef
1 pkg. frozen peas and carrots, cooked and drained
4 servings prepared instant mashed potatoes
Cook onion and thyme in butter until tender; add remaining ingredients except potatoes. Pour into 1 ½ quart casserole. Spoon potatoes around edge of casserole. Bake at 400 degrees for 30 minutes.
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