Mashed Potato Bake

8 ounce Frozen Vegetables
6 to 8 ounces Cheese
Seasoning salt
3/4 pound Ground Beef
1 cup Sour Cream

If Using Real Potatoes:
About 8 medium sized Potatoes
Milk for potatoes; amount until creamy
2 tablespoons Margarine or Butter

If Using Instant Potatoes:
2 1/2 cups more or less of Instant Potatoes
About 3 cups water
3/4 cup milk for instant potatoes
About 2 tablespoons Margarine or Butter

Peel and boil potatoes. Boil the vegetables or cook in the microwave. Cook the ground beef and add seasoning salt. Grate the cheese. For instant potatoes: Boil the water and milk. Add margarine to liquid. Add instant potato flakes to liquid. For mashed potatoes: add the amount of butter and milk to the potatoes and mash until smooth. Add the sour cream to the potatoes to make it creamer and mix the vegetables with the potatoes. Put the mashed potato mixture in an 9 x 13 inch baking dish. Spread cheese on top of potato mixture. Bake at 425 degrees F. Serve.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html