Ingredients for Serves 2
1 sweet potato (1/2 lb./225 g), peeled, cut into 2-inch chunks
2 Tbsp. PHILADELPHIA Herb & Garlic Light Cream Cheese Product
1/2 lb. (225 g) extra lean ground beef
1 cup sliced fresh mushrooms
1 green onion, chopped
2 Tbsp. KRAFT SIGNATURE CALORIE-WISE Sundried Tomato and Oregano Dressing
2 tsp. flour
1/4 cup water
1 cup frozen green beans
- Prep. Time → 15:00 min
- Cook Time → 15:00 min
- Level → Easy
1 PREHEAT oven to 375ºF. Cook potato till tender, mash until smooth, gradually adding cream cheese product and mixing until well blended. Set aside.
In a large skillet cook meat with mushrooms and onions in salad dressing until meat is browned, stirring occasionally. Drain. Meanwhile, mix flour and water in medium bowl until well blended. Add to meat mixture; cook an additional 2 min. or until slightly thickened, stirring constantly. Add beans; mix lightly. Spoon into two 2-cup ramekins; top evenly with the potato mixture, spreading to evenly cover meat mixture in each dish.
2 BAKE 15 min. or until casseroles are heated through and tops are lightly browned.