- 1 lb lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (15.5 oz.) can sloppy joe sandwich sauce
- 1 1/2 cups frozen corn
- 2 cups water
- 1/4 tsp garlic salt
- 2 cups Hungry Jack® Mashed Potatoes
- 1/4 cup sour cream
- 1 large egg, beaten
- 1/2 cup shredded Cheddar cheese
- Chopped parsley (optional)

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.

2. 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.

3. BRING water and garlic salt to a boil in medium saucepan. Remove saucepan from heat. Stir in potato flakes until well blended. Add sour cream and egg. Mix well.

4. SPOON beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese.

5. BAKE for 25 to 30 minutes or until potatoes are set. If desired, sprinkle potatoes with chopped fresh parsley.