Pull Together Shepherd's Pie




If you have left over meatloaf of ANY kind in the fridge, this recipe is a MUST make.  So quick and so easy.  Need a meatloaf recipe?
Click here: Italian
Or here: Old Style
Or here: Bacon Cheddar





Ingredients
about 2 cups of leftover meatloaf, crumbled (+/- on portion ~enough to cover the bottom of a casserole dish)
1 can of corn, drained*
1 can of green beans, drained*
1 cup hot water
2 cups milk
3 tablespoons butter or margarine
2 cups potato flakes 
1 teaspoon Basil with Garlic Seasoning Blend 

1/2 cup shredded cheddar cheese
salt and pepper to taste

*may substitute 1 cup of frozen corn and/or green beans if desired

Directions
  1. Preheat oven to 350.
  2. Place crumbled meatloaf in bottom of a 9x13 casserole dish
  3. Top with drained corn and green beans
  4. In a mixing bowl, combine the hot water, milk and potato flakes, stirring quickly until they form a thick mixture.  Add the seasoning blend and stir.  
  5. Top the casserole with the potato mixture and bake for about 20 minutes; top with cheddar cheese and bake another 10-15 minutes until casserole is warmed through and cheese is melted.  
This is such an easy casserole to build, it's the perfect dish to let the kids make.  Print the pictures below and let them go for it! 
all you need is enough leftover meatloaf to cover the bottom of the dish
corn and green beans are typical, but really you can use any variety of leftover  veggies here
no need to cook the potato mixture ~ it will be lumpy and coarse in texture right now, but will  be just right after baking
ready to bake at 350
some cheese to finish it off
Serve warm. Aahhh...comfort food!


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